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Chipotle Honey Salmon Tacos

Chipotle Honey Salmon Tacos That Will Elevate Taco Night

Enjoy Chipotle Honey Salmon Tacos with pineapple salsa for a quick, flavorful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Skinless, fresh fillets
  • 2 tablespoons Olive Oil For marinade adherence
  • 2 tablespoons Honey Can substitute with maple syrup
  • 2 tablespoons Adobo Sauce Adjust according to your spice preference
  • 1 tablespoon Minced Chipotle Pepper Reduce for less heat
  • 1 teaspoon Garlic Powder Fresh garlic can also be used
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt Kosher or sea salt recommended
  • 1 teaspoon Black Pepper Freshly ground
For the Salsa
  • 1 cup Pineapple Diced, can substitute with mango
  • 1/4 cup Red Onion Finely chopped
  • 1 small Jalapeño Minced, adjust quantity for heat
  • 1/4 cup Cilantro Can be omitted for allergies
  • 2 tablespoons Lime Juice Fresh-squeezed recommended
For Assembling Tacos
  • 8 pieces Corn or Flour Tortillas Gluten-free can be used
  • 2 cups Cabbage or Lettuce Shredded cabbage preferred
  • Extra Cilantro For garnish
  • Lime Wedges For serving

Equipment

  • Mixing bowl
  • Skillet
  • Baking Sheet

Method
 

Cooking Instructions
  1. Prepare Marinade: In a medium-sized bowl, whisk together olive oil, honey, adobo sauce, minced chipotle pepper, garlic powder, smoked paprika, salt, and black pepper until well combined.
  2. Marinate Salmon: Pat salmon dry and coat generously with the marinade, then place on a parchment-lined baking sheet.
  3. Cook Salmon: Preheat oven to 400°F. Roast salmon for 12-15 minutes or until it flakes easily.
  4. Make Salsa: Combine pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and chill.
  5. Warm Tortillas: Heat tortillas in a dry skillet for 20-30 seconds on each side until warm.
  6. Assemble Tacos: Flake roasted salmon into the tortillas, top with salsa and shredded cabbage.
  7. Garnish and Serve: Sprinkle extra cilantro and serve lime wedges on the side.

Nutrition

Serving: 1tacoCalories: 280kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 400mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Store leftover salmon and salsa separately in the fridge for up to 2 days. Freeze cooked salmon for up to 3 months.

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