Description

These Salmon Tacos with Pineapple Avocado Salsa are a vibrant, flavorful meal perfect for a quick weeknight dinner or casual gathering. The perfectly seasoned and pan-seared salmon is complemented by a crunchy purple cabbage slaw and a refreshing, slightly spicy pineapple avocado salsa, creating a balanced and delicious dish that’s sure to become a favorite.

Ingredients

Scale

For the Salmon:

1 pound salmon filets (fresh salmon adds optimal flavor and texture)
½ teaspoon salt (enhances the natural flavors of the salmon)
1 teaspoon brown sugar (helps to caramelize the exterior)
1 ¼ teaspoon chili powder (adds a warm, smoky sweetness)
½ teaspoon paprika (contributes vibrant color and a mild flavor)
½ teaspoon cumin (introduces earthiness and depth)
½ teaspoon onion powder (provides subtle sweetness and savory notes)
½ teaspoon garlic powder (amplifies the overall umami flavor)
2 tablespoons olive oil (for cooking the salmon)

For the Cabbage Slaw:

2 cups shredded purple cabbage (offers crunchy texture and vibrant color)
2 tablespoons lime juice (brightens the slaw with a zesty kick)
½ teaspoon salt (balances flavors and enhances freshness)
½ cup chopped cilantro (adds a pop of herbaceous flavor)

For the Pineapple Avocado Salsa:

1 ½ cups finely diced pineapple (brings refreshing sweetness)
½ avocado cubed (enhances texture and flavor)
1 jalapeno diced (offers a spicy kick)
⅓ cup chopped cilantro (provides aromatic freshness)
1 tablespoon lime juice (adds tanginess, tying salsa together)

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Gather and prepare all ingredients. Dice pineapple, cube avocado, dice jalapeno, and chop cilantro for the salsa. Shred purple cabbage and chop cilantro for the slaw.
Season the Salmon: In a small bowl, combine salt, brown sugar, chili powder, paprika, cumin, onion powder, and garlic powder. Rub this seasoning mixture evenly over the salmon filets to ensure full flavor coverage.
Cook the Salmon: Heat olive oil in a large skillet over medium heat. Place the seasoned salmon filets skin side down if skin is on, and cook for 4-5 minutes per side until the salmon is cooked through and nicely caramelized.
Prepare the Cabbage Slaw: In a separate bowl, toss the shredded purple cabbage with lime juice, salt, and chopped cilantro until the slaw is well coated and flavorful.
Make the Pineapple Avocado Salsa: Gently mix the diced pineapple, cubed avocado, diced jalapeno, chopped cilantro, and lime juice in another bowl to combine without mashing the avocado.
Assemble the Tacos: On warmed tortillas, layer the cabbage slaw first, then top with a piece of cooked salmon, and finish with a generous spoonful of pineapple avocado salsa. Serve immediately for the best flavor and texture.

Notes

Use fresh salmon for the best flavor and texture; wild-caught is preferable but farmed salmon works well too.
If you prefer milder heat, remove the seeds from the jalapeno before dicing.
Warm the tortillas in a dry skillet or microwave before assembling to make them more pliable.
For a gluten-free option, serve tacos with corn tortillas.
Leftover salsa can be stored in an airtight container in the refrigerator for up to 1 day; avocado may brown over time.