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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
The whole family loved these tacos!! My husband ate 4 of them last night! Even my picky eater ate a plain one. Just fish and cheese. I could not find the cotija so we used Queso Fresco. Delicious! And, I found everything at my local Aldi.
Hi Elizabeth,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
im currently making these right now, will update soon. I personally LOVE your stories when you post the making of the recipe, do you think you could save those and post them here as a follow along, but without the need to edit them etc?
Hi Ana,
We are working on this right now, hoping we can transfer the videos soon!! I hope you love the recipe:)
It was amazing!! My BF said it was like he went to a restaurant lol. The combination of flavors was on point! I loved it, and it felt pretty healthy as well.
Hi Ana,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
Looks amazing. BUT, I don’t care for chipotle 🙁 What can I use instead of that? Can’t wait to make these!
Thanks for any suggestions.
Hi Mary,
I would just skip the chipotle in adobo. Let me know if you give the recipe a try, I hope it turns out great! xx
Ok, Kathy… I just made these Taco’s for dinner (perfect for observing Lent) and my husband said, “These are the BEST Tacos you have EVER made” (fyi, I am Hispanic decent)!! They were amazing! I told him how many amazing recipes I have already made from your website. “Garlic Ramen Noodles”, last night. He gushed…
The only thing I would have done differently, would have been to use Greek Yogurt , instead of just “Yogurt”. It was a bit too runny… but, still delicious… Keep these Sheet Pan meals coming! LOVE, LOVE!
Hey Lisa,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
Made these tonight. So good! My husband loves fish tacos and has a running tally of his favorites from restaurants all over (he travels a lot). He loved these! We didn’t do the garlic crema, but did the rest as listed.
Hi Kelley,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
Yowza! What a perfect Friyay Night suppa! The prep was so easy and the flavors, insanely yummy. Our grocery store was out of Chipotle in Adobo, but I had Adobo in my spice stash and carried on. I’m going to experiment with pork next (soon!) Beyond grateful for all the goodness you bring to that daily 9:00 AM question: “What’s for dinner?” Best wishes for a very fun book tour and wished you were coming closer to NH so I could thank you in person.
Hey Susan,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
i ended up tossing some cabbage in the crema to make it like a slaw-so delicious!
Hi Ryleigh,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
I’m going to barbecue the salmon. Should I cook the garlic in the over till soft or use raw chopped garlic. Looks so good. Barbra
Hi Barbra,
Yes, you could grill the garlic in foil with the salmon, that will work well for you!! Let me know how the recipe turns out!! xx
Looks delicious. Can I use a different type of fish – like sea bass.
Hi Dawn,
Totally, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
These look amazing!
Thanks so much Kelly-Jane!!
Made these According to your instructions and they were so delicious right down to the cream sauce!
Hi Barbe,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
I see the salmon is cut into smaller pieces. Do you do this before cooking or after?
I’m wondering the same thing! The pic sure looks like the salmon is cut into small chunks before roasting. I’m making tonight so I’ll try the small chunks 🙂
On her Insta video she cuts the salmon prior to roasting! Can’t wait until these are added to the site.?
Hey Jessica,
Yes, cut the salmon into chunks for step 2. I hope you love the recipe, please let me know if you give it a try!! xTieghan
Hi Kathy,
You are going to cut the salmon before baking. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
these look amazing. How to you get the tortillas to char like you do?
Hey there,
I put them directly over a stove top flame. Please let me know if you have any other questions! xTieghan
If I wanted to make your Homemade Hard Shells with these…should I do them separately, or partially cook the salmon, stuff the tortillas and then finish in the oven?
Hey there,
I would probably do them separately so you don’t overcook the salmon. Please let me know if you give the recipe a try, I hope you love it! xx
Oops! Forgot my 5 stars!!!
Thanks again Linda!!
Are the jalapeños roasted whole?
I assume the jalapenos are roasted whole as in step #3 it states to chop them.
Yes, that is correct:)
Hi Wendy,
Yes, that is correct. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Which brand tortillas ? Soft and hard
Hi Michelle,
I like to use Whole Foods 365 brand, you can do hard or soft, I did soft. Please let me know if I can help in any other way!! xTieghan