Salmon Tacos With Avocado Sauce and Pineapple Salsa
542 days ago
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Tacos are a favorite meal for us in the Cutco kitchen. We’ve tried them every which way and the topping possibilities are endless. When we had extra salmon on hand, we decided to use some to make our version of fish tacos with some added twists to the toppings.
Salmon Tacos With Avocado Sauce and Pineapple Salsa is now perhaps my favorite taco recipe, simply because the flavors are fresh, healthy and amazing. The key to this recipe is seasoning the salmon with some Cajun spice so it has a little bit of a kick. The avocado sauce lends a richness to match the meaty flavor of the salmon and the pineapple salsa is what takes this dish over the top. In fact, you could make the pineapple salsa and use it to serve alongside pork or as a side with some chips. It’s that good!
Prepping the Ingredients
Start by cutting the avocado in half with a 4″ Gourmet Paring Knife and then cutting each half into quarters. This should allow you to easily remove the pit and peel each quarter before rough chopping the avocado.
Using a Hardy Slicer, cut the crown and bottom off the pineapple. Stand the pineapple up and cut off the skin. Cut the pineapple in half and then quarters. Once quartered, cut out the core from each quarter and slice each quarter into thirds, then turn and dice. If you need more assistance with cutting a pineapple, check out our How to Cut a Fresh Pineapple video.
Dice the remaining vegetables and set aside.
Making the Recipe
Make sure the salmon is at room temperature and patted dry. Season with some Cajun spice, salt and black pepper. Heat a large skillet over medium heat with the olive oil and add the salmon. Cook for five minutes, flip, drizzle with some lime juice and cook for an additional three minutes or until it has reached a temperature of 125 to 130 F. Remove from heat and allow the salmon to cool. Place it on a cutting board and, using a fork, flake it into large pieces and set it aside.
In a food processor, add the avocado, cilantro, Greek yogurt, lime juice and salt, and blend until smooth. Taste to see if you want to add additional cilantro or lime juice. Put into a bowl and set aside.
In a medium bowl, combine the pineapple, red onion, tomatoes, bell pepper, jalapeño, lime juice and salt. Stir until the ingredients are thoroughly combined.
To assemble the tacos, we highly recommend baking or broiling the tortillas beforehand. Top each tortilla with salmon and pineapple salsa. Drizzle with the avocado sauce, top with additional cilantro if desired and serve.
These are not your ordinary tacos. Salmon Tacos With Avocado Sauce and Pineapple Salsa are a flavor explosion that will ramp up your taco night and have people coming back for more. The Cajun spice on the salmon gives a little heat as does the jalapeño in the salsa, and it is balanced by the sweet pineapple and creamy avocado sauce. Easy to assemble, pretty to look at and full of flavor in every bite, you won’t be disappointed!
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 jalapeño, seeds removed and diced (optional)
- 3 tablespoons lime juice
- Salt to taste
- 12 corn tortillas, small
Directions
- Bring the salmon to room temperature. Pat dry and spritz with olive oil. Evenly season the salmon with salt, pepper and Cajun spice.
- 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.
- Remove from the heat and let the salmon rest to cool. Then flake it into large pieces with a fork.
- 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.
- Make the pineapple salsa: In a medium bowl, mix the pineapple, red onion, tomatoes, bell pepper, jalapeño (optional), lime juice and salt.
- 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).
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