Salmon Tacos with Pineapple Salsa
4 servings
Active time: 20 minutes
Total time: 20 minutes
Description
Salmon tacos served with an easy-to-make side of slaw makes for a filling- and fast-weeknight dinner. If you prefer more heat, add a pinch or two of chipotle chili powder or cayenne along with the chili powder.
Directions
- Position oven rack in upper third of the oven. Preheat broiler to high.
- Line a baking sheet with foil. Place the salmon, skin-side down, on the prepared baking sheet. Broil until starting to brown and salmon is opaque on the sides, 5 to 8 minutes, depending on thickness.
- Sprinkle the salmon with chili powder and ¼ teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heat-proof brush to moisten the spices. Return to the oven, roast until the fish just flakes and the spices are browned, 1 to 2 minutes longer.
- Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining ½ teaspoon salt.
- Flake the salmon; discard skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories314 cal
- Total Fat10.4 g
- Saturated Fat1.9 g
- Cholesterol5 mg
- Sodium886 mg
- Carbohydrate Total29.1 g
- Protein27 g
- Phosphorus496 mg
- Potassium768 mg
- Fiber5.8 g
- Calcium125 mg
Ingredients
- 1 pound salmon fillet
- 1 teaspoon chili powder
- ¾ teaspoon salt, divided
- ¾ teaspoon salt, divided
- 1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided
- 1 9-ounce package coleslaw mix (5 cups)
- ½ lime, juiced
- 8 6-inch corn tortillas, warmed
- ¾ cup prepared pineapple salsa
- ¾ cup prepared pineapple salsa
- Chopped fresh cilantro, for garnish
- Hot sauce for serving