Blackened Salmon Tacos w Minted Pineapple Salsa

Delicious meat-free tacos: spicy, baked blackened salmon, crunchy slaw, soft corn tortillas and a cooling, minted pineapple salsa.

For a long time, I used to only eat veggie tacos, so for me, tacos were a good excuse for an extra dollop of sour cream and a few extra spoonfuls of guacamole.

Or at least, that used to be the case.

Don’t get me wrong, I still happily enjoy certain tex-mex and Mexican-inspired dishes that lend themselves to such indulgent doctoring. But that was before it occurred to me to pair my blackened salmon with my minted pineapple salsa.

And what better vehicle to combine them in but the humble taco.

See how to make the tacos:

Secret Weapon

You won’t need sour cream for this taco; the spicy salmon rub is balanced out by the sweet and cooling pineapple salsa.

Which is the secret weapon, by the way. The minted pineapple salsa. A little sweet, a little cooling and a little freshness to offset the spicy salmon. And with lime juice squeezed liberally over the top – perfect.

These soft tacos are company friendly, meaning that they are way less messy to eat around a table with good friends and good music than hard tacos, so gather the ingredients, gather your people, and enjoy Blackened Salmon Tacos with Minted Pineapple Salsa.

Like seafood? You might also enjoy these mains:

• Vietnamese Gỏi Salad with Prawns, Tofu and Pomelo

• Celeriac Remoulade with Fish and Beans

• Plum and Salmon Salad

Blackened Salmon Tacos w Minted Pineapple Salsa

Delicious meat-free tacos: spicy, baked blackened salmon, crunchy slaw, soft corn tortillas and a cooling, minted pineapple salsa

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Course: Mains

Cuisine: Tacos

Diet: Pescatarian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Author: Eff | Food Daydreaming

Ingredients

• 2 salmon fillets, skin removed
• 1 tablespoon olive oil
• 1 tablespoon sweet paprika
• 1 tablespoon smoked paprika
• 1 tablespoon cayenne pepper
• 6 sprigs fresh thyme, leaves picked
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• lemon zest from half a lemon
• ½ teaspoon garlic powder
• 100 g pineapple pieces
• 12 fresh mint leaves, sliced thinly
• 12 small soft corn tacos
• 2 avocados, removed from skin in chunks
• Two handfuls of your favourite pre-cut slaw, like broccoli, kale or rainbow slaw
• Lime, to serve

Instructions

• Preheat the oven to 180°C.
• Place the salmon fillets on a non-stick or foil-lined baking tray and pat them dry with a paper towel. Drizzles with the olive oil and season with salt and pepper.
• Combine the spices, herbs and lemon zest and sprinkle generously over both sides of both salmon fillets, patting the rub into the fish. Bake for 17 to 20 minutes, or until cooked through, when you can easily flake it with a fork and the thickest part of the salmon is opaque and light pink in colour. Flake and set aside.
• In a bowl, combine the pineapple pieces with the finely sliced mint and stir to combine. Set aside.
• Meanwhile, heat the tacos according to the packet directions.
• When ready to serve, place a single taco onto a plate, spread on some avocado, then top with some flaked salmon, slaw and some minted pineapple salsa. Squeeze some lime juice over the top, repeat, serve and eat.

Cook along with me

Notes

If you don’t have a gas stove to char the soft corn tacos over an open flame, you can always use a sandwich press to get golden, crispy edges.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition

Serving: 3tacos | Calories: 610kcal | Carbohydrates: 51g | Protein: 51g | Fat: 26.2g | Cholesterol: 101mg | Sugar: 5.6g

Video music: Food Festival by LuckyBlackCat