4 cups cooked salmon – we used leftovers from this Asian Grilled Salmon, see here
½ ripe pineapple, cleaned and diced
1/3 cup red onion, diced
¼ cup cilantro, chopped
2 teaspoons fresh jalapeno, seeded and minced
1 tablespoon fresh lime juice
1 teaspoon fresh garlic, finely minced
¼ teaspoon sea salt
1 cup full fat sour cream
½ teaspoon ground coriander
½ teaspoon garlic powder
½ 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
2 Roma tomatoes, diced
1 large ripe avocado, diced
8 six-inch flour or corn tortillas
Additional cilantro for garnish, if desired
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.
Keywords: Grilled Salmon Tacos with Pineapple Salsa