Grilled Salmon Tacos with Pineapple Salsa are loaded with fresh and delicious flavors!
Today’s Grilled Salmon Tacos with Pineapple Salsa recipe has been on repeat at our house for the last few months. It’s so good – and it is the perfect way to enjoy leftover salmon as a second meal.
If you’re a regular reader here at A Family Feast, you might remember us sharing this fantastic grilled salmon recipe last month. That recipe makes a generous amount – so we made some Grilled Salmon Tacos with the leftovers, and topped it with Pineapple Salsa, an easy homemade crema, plus diced tomatoes and avocado.
We served our Grilled Salmon Tacos with Pineapple Salsa on flour tortillas, but these tacos would be equally delicious served on some lightly fried corn tortillas as well.
Can I use any cooked salmon in this taco recipe?
You can use any cooked salmon (grilled, baked, pan-seared, poached or even canned) – but I will say that the flavors of this Asian Grilled Salmon is especially good in these tacos.
Can I make this ahead of time?
And, you can also do all of the ingredient prep ahead of time. Cook your salmon, prepare the pineapple salsa, and mix up the crema as much as a day ahead of time. Then – assemble your tacos for a quick weeknight meal or a great dinner party.
You may enjoy these other salmon recipes:
- Salmon Pasta Salad
- Asian Grilled Salmon
- Easy Glazed Salmon
- Sautéed Salmon with Rice and Tomatoes
- Salmon Hash with Poached Eggs
Grilled Salmon Tacos with Pineapple Salsa
Grilled Salmon Tacos with Pineapple Salsa are loaded with fresh and delicious flavors!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 tacos 1x
- Category: entree
- Method: grilled
- Cuisine: Mexican
Ingredients
4 cups cooked salmon – we used leftovers from this Asian Grilled Salmon, see here
Salsa
1/2 ripe pineapple, cleaned and diced
1/3 cup red onion, diced
1/4 cup cilantro, chopped
2 teaspoons fresh jalapeno, seeded and minced
1 tablespoon fresh lime juice
1 teaspoon fresh garlic, finely minced
1/4 teaspoon sea salt
Crema
1 cup full fat sour cream
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Few drops of hot sauce
1 tablespoon lime zest (zest then chop very small on a cutting board)
2 tablespoons fresh lime juice
Other
2 Roma tomatoes, diced
1 large ripe avocado, diced
8 six-inch flour or corn tortillas
Additional cilantro for garnish, if desired
Instructions
- Prepare the salmon and set side to cool, then shred into medium pieces. This step can be done a day in advance.
- Make the salsa by combining all of the salsa ingredients. This step can be done a day in advance.
- Make the crema by combining all of the cream ingredients. This step can be done a day in advance.
- To assemble, lay out tortillas and divide the salmon between them.
- Top with salsa, tomatoes, avocados, crema and optional cilantro as garnish.
So so so good. Not too difficult. Prepping the salsa took the most time / work so making this earlier in the day or day before would be a good idea. Avocado and tomato are a must.
Thank you for this meal!
You’re welcome Cole – glad you enjoyed the recipe!