These salmon tacos get a burst of flavor from chili powder, pineapple salsa and fresh cilantro. Feel free to substitute any firm fish or shrimp and leave out the cilantro if you prefer. The salmon can be cooked on the grill instead if you’d rather not use the oven. Quick meal prep and easy clean up make this recipe a no-brainer, and it tastes great too!
- 1 lb salmon fillet
- 1 tsp chili powder
- ½ tsp salt, divided
- 1 Tbsp plus 1 tsp extra virgin olive oil
- 1 (9 oz) pkg shredded cabbage (about 5 cups)
- ½ lime, juiced
- 8 (6-inch) corn tortillas, warmed
- ¾ cup prepared pineapple salsa (fresh or jarred)
- Fresh chopped cilantro for garnish (optional)
- Your favorite hot sauce to taste, for added heat
- Adjust upper oven rack so fish will be 2-3 inches from the heat source when broiler is on. Preheat broiler to high.
- Line a baking sheet with foil. Lay salmon on top, skin side down if still attached. Broil 5-8 minutes until salmon starts to brown, rotating pan as needed for even cooking.
- While salmon is cooking, toss shredded cabbage with lime juice, 1 tbsp olive oil and ¼ tsp salt.
- Remove salmon from oven to sprinkle with chili powder and ¼ tsp salt, then drizzle with 1 tsp olive oil to moisten spices.
- Broil 1-2 minutes more until the salmon is thoroughly cooked and can be flaked with a fork. (This is a great time to wrap a stack of tortillas in foil and place in oven to warm)
- Flake the whole filet and divide among the warmed tortillas. Top with salsa and some slaw. Enjoy some extra slaw on the side. You can never have too many vegetables on your plate!
Nutrition Facts (Serving size: 2 tacos): 423 calories, 30 g protein, 31 g carbs, 20 g fat