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Thrive On

Salmon Tacos with Pineapple Salsa

Low PotassiumHigh Protein Dairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeMexicanSeafoodDinner
4 servings
Active time: 20 minutes
Total time: 20 minutes

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


  • 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


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.


  1. Position oven rack in upper third of the oven. Preheat broiler to high.
  2. 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.
  3. 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.
  4. Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining ½ teaspoon salt.
  5. 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.