Description
These Sheet Pan Chipotle Salmon Tacos feature tender salmon chunks roasted with smoky chipotle, honey, and spices, served with a vibrant pineapple jalapeño salsa and fresh avocado. Ready in just 30 minutes, this recipe offers a delicious, easy weeknight meal with a perfect balance of smoky, sweet, and spicy flavors.
Ingredients
Scale
For the Salmon:
- 4 (4-6 ounce) salmon filets, cut into bite-sized chunks
- 1/4 cup extra virgin olive oil
- 1-2 tablespoons chopped chipotle in adobo
- 3 tablespoons honey
- 1 teaspoon smoked or regular paprika
- 1 teaspoon dried thyme
- Kosher salt and black pepper, to taste
For the Pineapple Jalapeño Salsa:
- 1-2 jalapeños
- 1 cup diced pineapple
- 1/2 cup diced mango
- 1/2 cup cilantro, roughly chopped
- 2 teaspoons grated ginger
- Juice of 1 lime (about 2 tablespoons)
- Pinch of salt
For Serving:
- Warm tortillas
- Shredded cabbage or lettuce
- Avocado slices
- 1/4 cup crumbled cotija cheese
- Crema or yogurt (optional, see notes)
Instructions
- Preheat the Oven: Preheat your oven to 450° F to get it hot enough for roasting the salmon.
- Prepare the Salmon: On a baking sheet, toss the bite-sized salmon chunks with olive oil, chopped chipotle in adobo, honey, smoked paprika, dried thyme, and a pinch each of kosher salt and black pepper. Arrange the salmon in a single layer to ensure even cooking. Add the whole jalapeños to the baking sheet to roast alongside the salmon for the salsa.
- Roast and Broil Salmon: Roast the salmon and jalapeños in the preheated oven for 10-15 minutes or until the salmon is cooked to your liking. In the last minute, switch the oven to broil and broil briefly to lightly char the salmon and jalapeños, enhancing their flavor and adding a slight smokiness. Remove from the oven and set aside.
- Make the Pineapple Jalapeño Salsa: If you prefer less heat, deseed the roasted jalapeños; otherwise, chop them with seeds for more spice. Combine the chopped jalapeños with diced pineapple, diced mango, roughly chopped cilantro, grated ginger, lime juice, and a pinch of salt in a bowl. Mix well to combine all the fresh, sweet, and spicy flavors.
- Assemble the Tacos: Warm your tortillas, then stuff them with slices of avocado, shredded cabbage or lettuce, spoonfuls of the pineapple jalapeño salsa, and roasted chipotle salmon chunks. Top each taco with crumbled cotija cheese and a drizzle of crema or yogurt if desired for added creaminess and tang.
Notes
- You can adjust the amount of chipotle in adobo and jalapeños to control the spice level to your preference.
- If crema or Mexican crema is not available, plain Greek yogurt makes a great substitute to add creaminess to the tacos.
- For a gluten-free meal, use corn tortillas instead of flour tortillas.
- Leftover salsa and salmon can be stored separately in airtight containers in the refrigerator for up to 2 days.
