Description

Smoky, sweet, and spicy all in one bite—these Chipotle Honey Salmon Tacos with Pineapple Salsa are a tropical-inspired twist on taco night. Tender salmon is glazed with a chipotle-honey marinade, seared to perfection, and topped with a vibrant, zesty pineapple salsa. Wrapped in warm tortillas and finished with your favorite toppings, they’re perfect for a quick weeknight dinner, summer gathering, or healthy meal prep. Ready in just 30 minutes and easy to customize for any dietary needs!

Ingredients

Scale

12 Corn Tortillas or flour tortillas Warmed

Pineapple Salsa Ingredients

1 cup Pineapple Chunks
½ tsp Fresh Ginger
2 tbsp Fresh Cilantro
1 Jalapeño
1 Fresh lime Juice Lime

Salmon

16 oz Salmon Filets 4 fillets
2 tbsp Avocado Oil
1 tbsp Chipotle adobo or chipotle powder
2 tbsp Honey
⅛ tsp Salt and pepper to taste

Garnish

1 tbsp Fresh Cilantro
1 cup Finely shredded cabbage
Queso Fresco optional
¼ cup Cilantro lime sauce optional
1 Avocado optional

Instructions

Salsa

If you’re using frozen pineapple, thaw before dicing
Chop the fresh cilantro.
Mince the ginger.
Deseed the jalapeño and finely diced.
Combine the pineapple, cilantro, diced jalapeño, lime juice, salt, and ginger in a small bowl.
Place in the fridge until you’re ready to build the tacos.

Salmon Tacos

Cut the salmon fillets into chunks
Toss the salmon in a bowl with the chipotle adobo, honey, avocado oil, and salt.
Preheat a skillet, drizzle avocado oil on the skillet, and coat the bottom well.
Sear the salmon for 4 minutes on each side.
Place the salmon, shredded cabbage, and pineapple salsa on warmed tortillas, and then drizzle on the cilantro garlic sauce (optional) or sour, diced cilantro, and some more salsa

Notes

Adjust the spice level: Use one chipotle pepper for a milder flavor or two for more heat. You can also remove the seeds to tone it down even further.
Make it ahead: The pineapple salsa can be prepped a few hours in advance and stored in the fridge. Salmon can be marinated ahead of time and cooked just before serving.
Tortilla tips: Warm your tortillas in a dry skillet or directly over a gas flame for a slight char and more authentic flavor.
Serving for a crowd: Double the recipe and set up a taco bar with bowls of toppings so guests can build their own.
Leftover idea: Turn any extras into a salmon taco bowl with rice, beans, and avocado for a next-day lunch.