Sheet Pan Salmon Tacos
Sheet Pan Chipotle Salmon Tacos with Spicy Pineapple Salsa
from Half-Baked Harvest
Ingredients:
– 4 (4-6 ounce) salmon filets, cut into bite sized chunks
– 1/4 cup extra virgin olive oil
– 1-2 tablespoons chopped chipotle in adobo
– 3 tablespoons honey
– 1 teaspoon smoked or regular paprika
– 1 teaspoon dried thyme
– kosher salt and black pepper to taste
– warm tortillas, shredded cabbage/lettuce, and avocado, for serving
– 1/4 cup crumbled cotija cheese (crumbled goat cheese works well too!)
For the salsa:
– 1-2 jalapeños
– 1 cup diced pineapple
– 1/2 cup diced mango
– 1/2 cup cilantro, roughly chopped
– 2 teaspoons ginger, grated
– 1 juice of a lime (about 2 tablespoons)
Garlic Lime Crema: roast 1-2 cloves of garlic with the salmon. Finely chop or grate the roasted garlic, then mix with 1/2 cup sour cream or yogurt, 1 tablespoon honey, 2 teaspoons lime zest, and 2 tablespoons lime juice. Season with salt.
Directions!
- Preheat the oven to 450° F.
- On a baking sheet, toss the salmon pieces with olive oil, chipotle in adobo, honey, paprika, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Add the jalapeños (for the salsa). Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon side.
- To make the salsa. De-seed the jalapeño (if using), then chop and add to a bowl with the pineapple, mango, cilantro, ginger, lime juice, and a pinch of salt.
- Stuff the avocado, cabbage, salsa, and salmon into the warmed tortillas. Top with crema (see notes) or yogurt, cheese and additional salsa.
- Pair with your favorite Riesling! We suggest a semi-dry.
