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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.
We’ve made this recipe several time and absolutely love it! The flavors are so refreshing and delicious! Thanks Tieghan for another fabulous dish packed with flavor punch!
Hey Dena,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
So yummy!!! I cooked the salmon in the air fryer (400 degrees x 5 minutes) and it turned out perfectly! Thank you for another amazing recipe!
Hey Kali,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
OMmmmmmmmG! ?
Easy and deliciou. Thank you!
Hey Karly,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
The salmon tacos were great! The mango salsa and the garlic-lime crema sealed the flavors. My family enjoyed this meal! Thanks for sharing such delicious dishes.
Hey Shirley,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
We really enjoyed these salmon tacos!
Thank you
Hey Cassie,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
We really these salmon tacos!!
Hey Cassie,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Simply incredible. Made this with chicken thighs instead of salmon (baked 400 degrees for 18 mins, broil for 2) and it was the best taco I’ve had in years (the garlic lime crema is a must IMO). My boyfriend said it was the best chicken he’s ever had. He was doing his happy food dance with every bite!
PRO TIP: if you’re into spice, use hot honey instead of normal honey. The one from TJs took this to another level – you will not be disappointed I promise!!
Hey Elise,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
So yummy the whole family loved these. What salad or side would you recommend with them?
Hey Crystal,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! I like to do cilantro lime rice! ?Tieghan
Tried this food Sunday lunch and loved it! I forgot to add the cheese though. Aaaaah, would probably have been much more gooood. Thanks for the recipe!
Hi Paula,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
After serving this for dinner tonight, my husband said the past 6 months of meals (since I started using Half Baked Harvest recipes) are better than anything I made in the first 27 years of our marriage. I agree. Every single recipe turns out so so YUMMY!
Hey Sheri,
Happy Sunday!! Wow, that is amazing:) I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
This recipe deserves more than 5 stars. For one, my 225 pound who used to “only” eat raw salmon is now completely addicted to this baked fish dinner….it is his absolute favorite as is mine….this dish serves up extraordinary flavors with absolutely no complicated steps and yes, a totally tropical flare with the heat being tamed and balanced by the honey and fresh, easy-to-make salsa. I find some solace in knowing I can prep healthy recipes like this before work and kids sports take-over the day/afternoon and then just put it in the oven once we are all finally home. It is so important to me as a single, working mom to provide healthy, hearty memorable meals to my teenagers after their long days at school and sports. When we do sit down to dinner, it is the only chance we have to talk so meal time–the actual meal–has to be something special so they actually want to stay at the table and eat and talk! Time is our most valuable resource!
One thing I have gotten better about is trusting the ‘unknown to me’ ingredients in your recipes….for example…I have never used ‘chopped chipotle in adobe’…I honestly was so thrilled to find it out my grocery store and took a chance on using something I had never heard of–I believe it is what made the salmon cook so beautifully and didn’t dry out at all! So excited about this recipe if you can tell!….Tieghan, you have literally saved our cold, dreary, Jersey winter with your recipes….each one is a treasure chest for me and my family. You have gotten us all to enjoy eating home because we can do it more flavorful and more healthy than anywhere. Thank you for sharing your creations with us and giving us the background of each recipe, sharing family stories, pictures and so many videos breaking down the details. This recipe, along with every one we have made, are all absolute hits with everyone that I have cooked them for, young and old and in the middle! These salmon tacos made me pause and say, Thank you SO much! Delish!!!! This is a MUST-DO recipe!
Typo! Meant to write….^My 225 pound 15 year-old, football player son!
He is now asking me what else we can put that amazing salsa on!? All of his favorite flavors in one bowl!
Lol too funny! Love to hear it!! You can use the salsa to do a Mexican bowl, that would be great!
Hi Taryn,
Happy Friday!! Thanks so much for your kind message and feedback:) Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Yummy! I served these as rice bowls instead of tacos, they were delicious! Added sweet corn and black beans as additional topping choices. I found the crema just a touch too sweet, so I think I would just leave out the honey next time for a tangier sauce.
Hey Brenda,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
Loved this recipe! I baked for 8 minutes at 450 and 2 minutes on broil and it was perfect! I lined my sheet pan with parchment and cleanup was super easy.
Hi Amy,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
Hi there,
Hoping you can help me. I used a non stick baking sheet like recommended for the salmon with the chipotle in adobe sauce, honey, olive oil, etc. after 11 minutes the whole bottom was black, the bottom of the salmon pieces were all burnt. The salmon also seemed very dry/over cooked. But I did 11 minutes at 450 degrees. Any recommendation?
Hi Natalie,
So sorry to hear this, I’ve never had this issue before. Next time, I would layer your baking sheet with parchment paper. I hope this helps! xx
These were amazing and so easy to make! I’ve never baked salmon before and was nervous but turned out perfect. Used lettuce leaves for the shell for a low carb dinner!
Hi Stacey,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx