Ingredients
SALMON
- 1 pound salmon cut into filets
- ½ teaspoon salt
- 1 teaspoon brown sugar
- 1 ¼ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
CABBAGE SLAW
- 2 cups shredded purple cabbage
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ cup chopped cilantro
- 2 tablespoons Greek yogurt
PINEAPPLE SALSA
- 1 ½ cups finely diced pineapple
- ½ avocado, cubed
- 1 jalapeno, diced
- ⅓ cup chopped cilantro
- 1 tablespoon lime juice
FOR SERVING
- 1 batch chipotle aioli or sauce of choice
- 8 corn tortillas
Instructions
- Prepare the Cabbage Slaw: Combine all ingredients for the cabbage slaw in a small bowl and mix well with a fork. For thin cabbage shreds, use a mandoline slicer. Set aside to allow flavors to meld.
- Season the Salmon: In a small dish, mix together salt, brown sugar, chili powder, paprika, cumin, onion powder, and garlic powder. Rub this spice mixture evenly over the salmon filets until well coated.
- Cook the Salmon: Heat olive oil in a skillet over medium heat. Add the salmon, skin side up, and cook for 4-5 minutes. Flip and cook for an additional 4-5 minutes or until just cooked through and blackened on the outside.
- Make the Pineapple Salsa: In a small bowl, combine diced pineapple, avocado cubes, jalapeno, chopped cilantro, and lime juice. Mix gently and set aside.
- Flake the Salmon: Once cooked, remove the salmon from the skillet and use a fork to flake it into medium-sized pieces.
- Assemble the Tacos: Warm the corn tortillas. Start with a base of cabbage slaw on each tortilla, add flaked salmon, then top with pineapple avocado salsa and a drizzle of chipotle aioli. Serve immediately and enjoy.
Notes
- Use a mandoline for thinly shredded cabbage to improve texture and presentation.
- Adjust spice levels in the seasoning and salsa according to your heat preference.
- Chipotle aioli can be substituted with any preferred sauce or served on the side.
- This recipe is naturally gluten-free when using corn tortillas; ensure the aioli or sauces used are gluten-free.
- Fresh pineapple and avocado make the salsa vibrant and refreshing; avoid over-mixing to prevent avocado from mashing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
