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CC's Table » Recipes » Dinners

Salmon Tacos with Pineapple Slaw

Published: Jul 31, 2024 by Caitlin Charlton · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases at no cost to you. · Leave a Comment

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These Salmon Tacos with Pineapple Slaw are an easy and delicious fish taco recipe! Loaded with chili-spiced baked salmon and a pineapple lime cabbage slaw, these tacos are so flavorful and are worthy of adding to your dinner rotation!

A platter of salmon tacos with pineapple slaw next to lime wedges and a basket of corn tortillas.
Jump to:
  • Why you'll love this recipe
  • Key ingredients
  • How to make salmon tacos with pineapple slaw
  • How to heat the tortillas
  • Dinner party menu recommendations
  • Variations and modifications
  • Prep ahead tips
  • 📖 Recipe
  • Comments

Why you'll love this recipe

  • These salmon tacos are quick and easy to make! They are simple enough for a busy weeknight but special enough for entertaining.
  • The pineapple slaw can be prepped completely in advance making it great for entertaining or meal prep!
  • These salmon tacos are a fun spin on your traditional fish tacos with white fish!

Key ingredients

  • Salmon: I use skinless salmon. Don't forget to remove any pin bones before baking!
  • Spices: A combination of cayenne, salt, pepper, cumin, chili powder, paprika and garlic powder make these tacos super flavorful!
  • Pineapple slaw: This crunchy slaw with sweet fresh pineapple, is the perfect topping to a fish taco! The cabbage gets dressed in a no-mayo Greek yogurt lime dressing. It does make some extra slaw so if you prefer no extras, you can cut the slaw recipe in half.
  • Tortillas: I love the flavor and texture of corn tortillas but flour tortillas will work great too.
A filet of salmon, olive oil, spices, corn tortillas, and a bowl of pineapple coleslaw on a wooden board.

How to make salmon tacos with pineapple slaw

A filet of salmon coated in spices on a parchment lined baking sheet.

1. Pat the salmon dry and season it all over with the spices. Place it on a parchment-lined baking sheet for easy cleanup.

Chili spice rubbed salmon on a sheet pan being flaked apart by a fork.

2. Bake the salmon until fully cooked and easily flakes apart with a fork. Shred the salmon with a fork.

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Cilantro pineapple coleslaw mixed together in a clear bowl with a yogurt lime dressing and metal tongs.

3. Meanwhile, make the slaw by making the Greek yogurt lime dressing. Then toss the pineapple, cabbage, jalapeño, cilantro and cashews in the dressing and set aside.

A plate of chili rubbed salmon, limes, a bowl of pineapple slaw, and a basket of tortillas on a board.

4. Assemble the tacos by stuffing warmed tortillas with the salmon and slaw. Serve with extra lime wedges and avocado slices, if desired.

How to heat the tortillas

In the oven: create stacks of up to 10 tortillas and wrap them in a piece of aluminum foil. Pop them in the oven while the salmon is baking.

On the stove: For a gas stove, you can carefully heat the tortillas over the open flame on medium-low heat. For an electric stove, heat a small pan on medium-heat and heat each tortilla one by one, flipping half way. Wrap the warmed tortillas in a clean dish towel or foil to keep them warm before serving.

Dinner party menu recommendations

If you are serving these salmon tacos to company, I recommend pairing them with:

  • For appetizers: guacamole with pomegranate
  • For a side dish: mango black bean salsa with chips
  • To drink: strawberry basil margaritas or guava margaritas
  • For dessert: pineapple shortcakes

Variations and modifications

  • These fish tacos are delicious with a slice of avocado on top!
  • For a variation on the slaw, try mango instead of pineapple.
  • These would be delicious as shrimp tacos! Use the same spice rub to coat raw peeled and deveined shrimp and bake them until fully cooked.

Prep ahead tips

The pineapple coleslaw is great to prep in advance (and I actually find it more delicious this way!). Prep it completely ahead of time and store in the refrigerator. I find it best when it has rested for 12-24 hours.

The salmon can be seasoned up to an hour in advance and kept in the refrigerator. When ready to bake, simply transfer it to the oven!

A white platter of salmon tacos with pineapple slaw next to corn tortillas and limes on a wooden board.

For more fish taco inspiration, check out these ahi tuna tacos and shrimp fajita tacos! If you try these Salmon Tacos with Pineapple Slaw, I'd love to hear what you think in the comments below! If you love them a 5-star review would mean the world to me!

📖 Recipe

A platter of salmon tacos with pineapple slaw next to lime wedges and a basket of corn tortillas.

Salmon Tacos with Pineapple Slaw

These easy Salmon Tacos with Pineapple Slaw are loaded with chili spiced baked salmon and a pineapple lime cabbage slaw!
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Author: Caitlin Charlton

Ingredients

Spiced Salmon

  • 1 lb salmon skinless and bones removed
  • 1 tablespoon olive oil
  • 2 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¾ teaspoon Kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ⅛ teaspoon cayenne pepper optional, remove for less spice

Pineapple slaw

  • ½ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon freshly cracked black pepper
  • 4 cups shredded cabbage
  • 1 cup diced pineapple
  • 1 jalapeño seeded and finely diced
  • 2 tablespoon chopped cilantro
  • ½ cup chopped cashews

To serve

  • 8 6" corn tortillas warmed
  • 1 avocado sliced, optional
  • 1 lime cut into wedges

Instructions

  • Prep: Preheat the oven to 425 °F in the center of the oven.
  • Cook the salmon: Pat the salmon dry. Brush it with olive oil all over. In a small bowl, combine the chili powder, paprika, cumin, garlic powder, salt, pepper, and cayenne. Coat the salmon with the spice rub all over. Bake the salmon for 12-18 minutes, or until it is fully cooked. Use a fork to shred the salmon into bite sized pieces.
  • Make the slaw: Meanwhile make the slaw. In a small bowl, combine the Greek yogurt, lime juice, lime zest, salt, and pepper. Mix this in a medium bowl with the cabbage, pineapple, jalapeño, cilantro, and cashews. (Note this step can be done up to 2 days in advance, Just wait to add the cashews until right before serving).
  • Assemble the tacos: Load each warmed tortilla with some shredded salmon and pineapple slaw. Top each taco with a squeeze of lime and a slice of avocado, if using. Serve immediately with extra slaw on the side, if desired.

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Photo of Caitlin with brown hair smiling and cooking

Hi, I'm Caitlin! I'm an event planner turned professionally trained chef living by the beach! I'm excited to share with you recipes and tips for how I entertain with ease by prepping ahead.

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