Salmon Tacos With Pineapple Guacasalsa
Ready to freshen up taco night? 🌮🐟🥑
This week's recipe is Salmon Tacos. Tender, flaky salmon is seasoned with warm spices and tucked into soft tortillas with crisp vegetables, creamy avocado, and your favorite fresh toppings. They're quick enough for a busy weeknight but flavorful enough to impress family and friends.
Salmon is one of the best sources of heart-healthy omega-3 fatty acids, which support brain health, reduce inflammation, and promote overall wellness. Pairing it with colorful vegetables and fiber-rich toppings creates a balanced meal packed with protein, healthy fats, and nutrients that will leave you feeling energized and satisfied.
Let’s dig in!
Total time: 35-40 Minutes | Prep Time: 20 Minutes | Cook Time: 15-18 Minutes
Servings: 7
Ingredients
For the Salmon
2 lbs (32 oz) salmon fillets, skin-on or skinless
Zest and juice of 1 large lemon
4 cloves garlic, minced
1½ tsp smoked paprika
1½ tbsp brown sugar
1 tsp salt
½ tsp black pepper
1–2 tbsp olive oil (for cooking)
For the Pineapple-Avocado Salsa
2 ripe avocados, diced
1 cup pineapple, diced
½ small red onion, finely diced
Juice of 2 limes
⅓ cup fresh cilantro, chopped
Salt to taste
For Assembly
16 corn tortillas (2 per taco), warmed
1 can (15 oz) black beans, drained and rinsed
1 yellow bell pepper, thinly sliced
1 pint cherry tomatoes, halved
1 cup shredded Mexican cheese blend
½ cup red salsa (store-bought or homemade)
Extra fresh cilantro, for garnish
Lime wedges, for serving
Instructions:
Make the Pineapple-Avocado Salsa: In a medium bowl, combine diced avocado, pineapple, red onion, lime juice, cilantro, and a pinch of salt. Gently toss until well combined. Cover and refrigerate until ready to use.
Prepare the Salmon Rub: In a small bowl, mix together lemon zest, lemon juice, minced garlic, smoked paprika, brown sugar, salt, and black pepper. Rub the mixture evenly over both sides of the salmon fillets. Let the salmon sit for 10–15 minutes to allow the flavors to develop.
Bake the Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with oil. Place the seasoned salmon fillets on the baking sheet and bake for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork, reaching an internal temperature of 145°F. Remove from the oven and gently flake into large chunks.
Warm the Tortillas: Warm corn tortillas in a dry skillet, microwave, or over an open flame until soft and pliable. Keep warm by wrapping them in a clean kitchen towel.
Assemble the Tacos: For each taco, place 2 warm corn tortillas on a plate. Add approximately 2 oz of flaked salmon, then top with black beans, sliced yellow bell pepper, cherry tomatoes, a spoonful of red salsa, shredded Mexican cheese, and a generous scoop of pineapple-avocado salsa.
Finish & Serve: Garnish with extra fresh cilantro and a squeeze of lime. Serve immediately with additional lime wedges on the side.
485 calories | 34 g protein | 38 g carbs (29 g net carbs) | 9 g fiber | 22 g fat
Tatum’s Recipe Hacks:
🐟💡Don't overcook your salmon! Remove it from the oven as soon as it flakes easily with a fork. It will stay moist, tender, and much more flavorful than overbaked fish.
🐟❓ Salmon is one of the richest natural sources of omega-3 fatty acids (EPA and DHA), which play an important role in supporting heart health, brain function, eye health, and reducing inflammation. Eating fatty fish like salmon at least twice per week is recommended as part of a heart-healthy eating pattern.
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
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Cheers to thriving together!
