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My new go-to weeknight tacos. These sheet pan chipotle salmon tacos are smoky, zesty, and ridiculously simple: juicy salmon, warm tortillas, crunchy slaw, and lots of lime. 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!
Why you’ll love these
- One pan, minimal cleanup
- Smoky-sweet chipotle glaze + tangy slaw = balanced, vibrant tacos
- Easy to scale for family night or a casual crowd
Ingredient Notes
- Chipotle in adobo: smoky heat; scrape out seeds for milder flavor, use more sauce for extra smokiness
- Sweetness and acid: a touch of maple or honey balances the chipotle; fresh lime or orange brightens the glaze flavor
- Salmon: pat dry for better caramelization, individual filets or one large filet both work
- Vegetables for the tray (if included): bell peppers, onions, or corn roast quickly and add crunch plus a sweetness
- Tortillas: Corn for the classic flavor or flour tortillas for a softer bite – you can warm these right up on the pan at the end. Crispy taco shells work, too!
- Fresh herbs and yummy extras: cilantro, avocado, crumbly cheese, and lime wedges
The inspiration behind this recipe
The fun topic my family members are all currently discussing in our group text? Where to go on our 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. 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!
Step-by-step details and instructions
- Mix the glaze: chipotle in adobo sauce, olive oil, honey, and a touch of paprika. Taste and adjust the heat, acid, and salt at this point
- Prep the pan: lightly oil, space salmon bite-size pieces so edges are not touching (helps with caramelization)
- Roast: Brush salmon with the glaze. Add quick-roasting vegetables to the open side of the pan if including. I like to roast the jalapeño and garlic for the salsa on this pan. Throw in the oven and roast for ten minutes.
- Warm tortillas: slide tortillas onto the pan for the last moments so that they’re soft and steamy
- Make the pineapple mango salsa: diced pineapple, mango, cilantro, ginger, lime juice, and roasted jalapeños. mix in a bowl and it’s ready to go!
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!
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.
Watch the How-To Reel
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.
This post was originally published on March 10, 2022
I made this for guests this weekend and it was a total knockout. The complexity of flavors and textures was outstanding! I served it with a spicy corn salad. Thanks for a great recipe.
Hey Kris,
Fantastic! Thank you so much for trying this recipe and sharing your feedback, glad to hear it was enjoyed! x
My husband and I were looking for delicious recipe to incorporate fish into our weekly rotation. This is it! We make this weekly now ◡̈
Thanks so much, Bree! Love to hear this:) Have a great Sunday! xx
So delicious! Definitely do the broiling stage at the end of cooking the salmon to crisp it, made a huge difference in taste as it caramelized the flavors and made the salmon sturdier for the tacos.
My only modifications were mango instead of pineapple in the salsa and added some red onion. The crema for me was just sour cream with lime juice, and we just drizzled a little bit on. We did the cotija, but I honestly wouldn’t have missed it with such amazing flavors already.
Great recipe!
Hey Lisa,
Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:)
Made this for taco night and my husband and I loved it! We both said we need to make it again!
Hi Kelli,
Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
Our whole family loves this recipe.
The combination of spicey with with sweet is wonderful. And its just so easy.
Hi Sue,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT
Made this for some pescatarian guests, and we all loved it! The filet of salmon I bought wasn’t skinned, so I mixed up all the ingredients for the marinade, poured the mixture over the fish, and roasted the filet whole. Then we cut it into chunks for the tacos once it was cooked. It worked out really well.
I also have not tried the crema as our guests were dairy free as well, but I don’t think the tacos needed it. Love the grated ginger in the salsa. Delicious!
Hey Sarah,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT