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!
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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.
How to make salmon tacos with pineapple slaw
1. Pat the salmon dry and season it all over with the spices. Place it on a parchment-lined baking sheet for easy cleanup.
2. Bake the salmon until fully cooked and easily flakes apart with a fork. Shred the salmon with a fork.
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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.
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!
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
Salmon Tacos with Pineapple Slaw
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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