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Salmon Tacos & Pineapple Avocado Salsa
by:
claire cary
These crispy salmon tacos are the ultimate 30 minute dinner. They're coated in spices, pan fried until blackened, then served with cabbage lime slaw, pineapple avocado salsa and chipotle aioli. The best high protein gluten free dinner!
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Prep:
15
minutes
mins
Cook:
15
minutes
mins
Total:
30
minutes
mins
4
1x
2x
3x
Ingredients
Salmon
▢
1
pound
salmon
cut into filets
▢
½
teaspoon
salt
▢
1
teaspoon
brown sugar
▢
1 ¼
teaspoon
chili powder
▢
½
teaspoon
paprika
▢
½
teaspoon
cumin
▢
½
teaspoon
onion powder
▢
½
teaspoon
garlic powder
▢
2
tablespoons
olive oil
Cabbage Slaw
▢
2
cups
shredded purple cabbage
▢
2
tablespoons
lime juice
▢
½
teaspoon
salt
▢
½
cup
chopped cilantro
▢
2
tablespoons
greek yogurt
Pineapple Salsa
▢
1 ½
cups
finely diced pinepple
▢
½
avocado, cubed
▢
1
jalapeno, diced
▢
⅓
cup
chopped cilantro
▢
1
tablespoon
lime juice
For serving
▢
1
batch
chipotle aioli
or sauce of choice
▢
8
corn tortillas
US Customary
-
Metric
Instructions
Combine all ingredients for the cabbage slaw in a small bowl and mix well with a fork.
I like to use a
mandoline
to get the cabbage very thin. Set aside.
Mix together salt, sugar and all spices for the salmon in a small dish.
Rub into the salmon until well coated.
Add the olive oil to a skillet and heat over medium heat.
Add the salmon, skin side up and cook for about 4-5 minutes, then flip and cook an additional 4-5 minutes or until just cooked through.
Combine all ingredients for the pineapple salsa in a small bowl.
When the salmon is done flake with a fork into medium sized pieces.
Assemble the tacos with a base of the slaw, add on the salmon, then top with the salsa and chipotle aioli. Enjoy!
Notes
If you aren't a pineapple fan, you can sub with mango.
Serving:
2
tacos
/
Calories:
438
kcal
/
Carbohydrates:
40
g
/
Protein:
28
g
/
Fat:
20
g
/
Fiber:
7
g
/
Sugar:
7
g
Did you make this?
Mention
@eatwithclarity
or tag
#eatwithclarity
!