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My new go-to weeknight tacos, Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa. Spicy chipotle roasted salmon and sweet pineapple, all stuffed into warmed tortillas, with a creamy roasted garlic crema, and avocado. These spicy tropical salmon tacos are made all on one sheet pan and in no time at all. They’re quick, vibrant, and so delicious!
The fun topic my family members are all currently discussing in our group text? Where to go on our spring vacation. For once I’m really pushing the spring vacation. This year more than ever, I’m craving anything tropical, ideally with temperatures above 80° F.
Colorado mountain towns see pretty long winters, wet snowy springs, and short summers. I just want to feel some warm sunshine on my skin. So that’s the talk amongst the family right now. And with everyone rattling off ideas it’s definitely left me with some inspiration for new recipes.
The idea
It’s no secret we LOVE tacos around here, but aside from the occasional shrimp taco, I haven’t played around much with fish tacos.
Back when I first started cooking, my brother, Brendan, introduced me to salmon tacos. He made them in a very unique way and served them up with cream cheese smeared inside the taco shells. I remember them being so delicious. So I thought I’d make salmon tacos for a change of pace, but make them very tropical!
Here are the quick details
Start out with the salmon. I love to roast the salmon in the oven with a mix of chipotle in adobo, oil, honey, and a touch of paprika. The honey really helps balance out the heat.
On the same pan as the salmon, I also like to roast the jalapeño for the salsa, which makes it even more delicious.
Just throw everything into the oven and roast. The entire cooking process is honestly less than 10 minutes, it’s so fast! Oh, and I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil. Then I let everything get a nice crispiness around the edges, but watch carefully!
Finish it up
Next up the salsa. Pineapple mixed with mango and roasted jalapeño! It might just be one of my very favorite salsas. I love the mix of pineapple and mango with the spicy jalapeño and cilantro. So yummy!
And lastly, if you want to make a little crema sauce, I recommend roasting some garlic on the sheet pan too. Then grate it and add to a bowl of sour cream with lots and lots of lime juice. I shared my easy recipe in the notes! It’s optional, but it really does add nice flavor to each taco!
Layer avocado, salsa, and salmon in warm tortillas, and then top with a crumble of cheese. Looks like a taco you might find in Mexico, but made here in your own home! So fun and delicious!
Got to love that – perfect weeknight taco to keep dinner fresh and exciting!
Looking for other tropical recipes? Here are a few…
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Lastly, if you make these Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Servings: 6
Calories Per Serving: 349 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite size 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
- warm tortillas, shredded cabbage/lettuce, and avocado, for serving
- 1/4 cup crumbled cotija cheese
Pineapple-Mango 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)
Instructions
- 1. Preheat the oven to 450° F. 2. 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.3. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, mango, cilantro, ginger, lime juice, and a pinch of salt. 4. Stuff the avocado, cabbage, salsa, and salmon into the warmed tortillas. Top with crema (see notes) or yogurt, cheese and additional salsa.
Notes
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.
I made these last night for dinner, they are my new favourite tacos! With the leftovers I made a chipotle salmon fried rice bowl! Added some raw cucumber, avacado and red onion, topped with the salsa, Crema and a little sriracha, so good!
Hey Jen,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
OMG! So amazingly good! This had all of my favorite ingredients together in one happy place. The garlic lime crema is the absolute icing on the cake.
Hey there,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
So good! Will be adding this recipe to my rotation! Great meal for Friday during Lent!
Hey Hilary,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
Made these last night and they absolutely did not disappoint! My boyfriend said it tasted exactly like something he’d eat at a fusion restaurant and they’re officially in his top three favorite recipes. I didn’t really change anything except I didn’t use fresh pineapple and mango – I definitely will be next time though, the salsa will be much better with fresh fruit. I also forgot to roast the jalapeños before chopping and adding to the salsa so I can’t wait to do that next time. This recipe was seriously amazing! The chipotle in adobo sauce has always been a great addition and I can’t believe I’ve never though to coat protein in it before cooking. Thanks for another wonderful recipe as always, seriously, I’d give it 10 stars if possible.
Hey there,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) Thanks so much for your kind message. ?xx
These were so tasty! Made the crema as well. I will 110% make again.
Hey Shelby,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
Delicious!!! I forgot the cotija because I was so ready to eat these…they were still amazing! Thank you!
Hey Amy,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Delicious and super easy!
Hi Betsy,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
These were so good! The salsa and garlic lime crema were so flavorful! I wouldn’t change a thing but we did add guacamole which also went well with all the flavors. Definite crowd pleaser with the whole family!
Hey Ashley,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Wow! These were so good and so easy to make on a weeknight. I started texting everyone I know this recipe to because, yes they are that GOOD!!!
Hey Emily,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Made these last night but with chicken. So incredibly good!!!!! Going to be making these weekly now!
Hi Aubrey,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Made these tonight. Flavors of the salmon were spot on, little smoky and little spicy. Added a bit more smoked paprika after cooking. And the salsa was a great addition! Little sweet, little spicy. Only used one jalapeño with it. The cotija added a nice salty bite at the end. Great flavor combinations Tieghan! Thanks for another great recipe 🙂
Hi Courtney,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
Great recipe!! Ended up buying steelhead instead of salmon but both my boyfriend and i loved this dish! The hot and sweet balance was great. And the salsa was so good! And it was so easy for weeknight prep. Had to leave out cotija since i can’t have dairy but so good!
Hey Allyson,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Great recipe. I would leave out the raw ginger in the salsa.
Hey Rosa,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
Wow, this was delicious! I made this for my husband and son last night and we ate in silence…aside from the occasional “OMG this is so good!” Also? We have leftovers. #winning! We are adding this to our regular rotation.
Hey Jennifer,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
Is it 4 fillets each fillet abt 4-6oz?
Hey there,
Yes, that is correct. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
So so so good! Forgot to add the well deserved 5 star rating so I am posting a second comment but it’s worth it!
LOL thanks again Natalie!!