Salmon Tacos With Avocado Sauce and Pineapple Salsa

Back to recipe

Ingredients

For the salmon:

  • 1 pound salmon, skin off and cut into 4 fillets
  • 2 tablespoons olive oil, plus extra for spritzing
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Cajun spice
  • 2 teaspoons lime juice

For the tacos:,

  • 1 ripe avocado, peeled, pitted and chopped
  • 1 large handful fresh cilantro, plus extra for garnish, finely chopped
  • 1/2 cup Greek yogurt
  • 4 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 cup diced pineapple
  • 1/4 cup diced red onion
  • 2 plum tomatoes, diced
  • 1 red bell pepper, diced
  • 1 jalapeņo, seeds removed and diced (optional)
  • 3 tablespoons lime juice
  • Salt to taste
  • 12 corn tortillas, small

Directions

  1. Bring the salmon to room temperature. Pat dry and spritz with olive oil. Evenly season the salmon with salt, pepper and Cajun spice. 
  2. In a large skillet over medium heat, add the oil. When the oil is heated (not smoking), add the salmon. Cook for approximately 5 minutes, then flip, drizzle with lime juice and cook an additional 2 to 3 minutes until the salmon is opaque or to an internal temperature of 125 to 130 F.
  3. Remove from the heat and let the salmon rest to cool. Then flake it into large pieces with a fork.
  4. Make the avocado sauce: In a food processor, add the avocado, cilantro, Greek yogurt, lime juice and kosher salt, and blend until smooth. This avocado sauce can be stored in the refrigerator, covered, for up to 5 days.
  5. Make the pineapple salsa: In a medium bowl, mix the pineapple, red onion, tomatoes, bell pepper, jalapeño (optional), lime juice and salt.  
  6. Assemble tacos: Top the tortillas with salmon and pineapple salsa. Drizzle with the avocado salsa and top with additional cilantro, if desired, and serve (we recommend baking or broiling the tortillas beforehand).

https://www.cutco.com/learn/salmon-tacos-with-avocado-sauce