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!
Servings: 4 people
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.
