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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.
Had these last night and they were so good! I may have eaten about 1/4 of the salsa with a spoon before the salmon was even cooked though, haha. All the ingredients worked really well together – the spice was just right!
Hey Ana,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
These were very spicy and the honey in the crema added a weird sweetness. I felt like these were a lot of work for tacos. Would maybe do these again with some tweaks.
Hi Laura,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear you didn’t love it! xx
Very good! Nice layering of flavors. Great way to add salmon to your menu in a different way. I added a nectarine to the salsa because I had one that needed to go. I’ll make these again,
Hey Tracy,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)
I made these last night for our dinner. I thought I had the chipotle adobo sauce, but I was mistaken. So, I used some Asian chili sauce instead. It turned out very tasty, but I think that I cut the salmon cubes too big. The tacos were too bulky to pick up to eat! I ended up serving it all piled on flat tortillas on our plates. Still delicious, though!!!
Hey Lynn,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I made these for dinner tonight and was excited to try them. I wanted something spicy and fun to go with a great sauvignon blanc I just got. All great except the salmon seasoning which was oddly flat and heavy with all that honey and oil. I’ll work on the seasoning and try again. Some recipes take a couple of tries to get right.
Hey Denise,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! Let me know if you give this another try! xx
I made them again tonight in what, for me, was simpler and still absolutely delicious! My local Napa spice store had a wonderful chipotle honey rub that i used with just a bit of olive oil.
I made an avocado/mango/cilantro/lime/red onion/jalepeno salsa, then finished with a dollop of creme fraiche
Hi Denise,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
It tasted fantastic! 😋 Thanks for another great recept. Greatings from Germany 😊
Hey Barbara,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
Yum! Another great recipe! I think I am going to have to make these next week too! Family loved them. Followed the recipe and they turned out great! I couldn’t find a ripe mango so I had to do without. Still good but I bet the mango would have made the salsa really good!
Hey Sally,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
Made these last night and so delicious! Used Trader Joe’s reduced carb whole wheat tortillas, making this meal pretty clean eating! We normally order in food on Friday nights but this was so much better!
Hey Michele,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
10/10 recommend! I was worried the mango/pineapple wasn’t going to be good because of the time of year but the flavors were amazing and paired well with the peppers in the salmon. Would be a great summer lunch/dinner.
Hey Hallah,
Thank you so much for giving this recipe a try, I love to hear that it turned out well for you! Have a great Thursday:)
This recipe was made from someone with a very very very sweet tooth!
Made these last night and the salmon was amazing. All three of my boys and husband gave it a thumbs up. I think the salmon was almost too good to be hidden in tacos – I have plans to make just the salmon with some veggies and rice as well. Thanks for another great recipe!
Hey Rachel,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
This is a delicious dish. My husband can’t get enough
Hey Jennifer,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This is amazing! Your recipes never disappoint.
Hey Dawn,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
These were so good! Definitely think adding the crema is worth it- along with roasting the garlic and jalapeños. Thanks for a delicious new recipe!
Hi Jennetta,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
This was a great recipe and easy to prepare. I have made several of the rice bowl recipes on HBH and all are fabulous! I have changed my prep method just a bit that might be helpful to some. I cook the jalepno and garlic together in my toaster oven (separate from the protein). I will often make the salsa and dressing ahead of time (sometimes before work) set aside and then cook the protein in my cast iron skillet. Hope this is helpful:) and thats for the great recipe!!
Hey Maribeth,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
I make this salmon almost once a week now for tacos and bowls—can’t get enough!
Hi Amelia,
I appreciate you making this recipe so often and sharing your review, I am so glad it is always enjoyed! Have a great day:)
The honey and thyme in the salmon were too much. I couldn’t taste anything else and I used 2tbs of chipotle. The salsa was ok but not my favorite.
Hi Alice,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xT