Coconut Salmon Tacos marinaded in coconut milk, lime, and ginger, complete with a homemade jalapeño pineapple salsa & sriracha mayo. A total hit for your next Taco Tuesday.
So I’m a day late for Taco Tuesday. I apologize. But let’s just pretend for a minute that it’s Tuesday once again. Because TACOOOOS.
Honestly, if I had a dog I’d consider naming him ‘Taco.’ Because ‘Enchilada’ is just too much of a mouthful.
Aaaanyways…
These aren’t just any tacos. These are coconut marinaded salmon tacos. The marinade is, like, the best marinade I’ve ever made.
I have to say, I’m not the best at cooking meat. It’s just not my specialty. But I’m damn good at marinades, if I do say so myself.
So if you don’t cook meat often, don’t let that deter you. The marinade does all the hard work.
Oh and there is also a BOMB jalapeño pineapple salsa. So fravorfur.
AND a sriracha mayo.
I’ve been putting sriracha on everything lately, from mac and cheese to this mayan polenta bake. I just loves it.
Happy Wendesday, loves. XO.
PrintCoconut Marinated Salmon Tacos
Ingredients
For the coconut marinated salmon
- 1 can full fat coconut milk
- zest and juice of 2 limes
- 1 tablespoon powdered ginger
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 1 pound salmon filet
For the jalapeño pineapple salsa
- 1 cup fresh pineapple, diced
- 2 jalapeños, minced
- juice 2 limes
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro, chopped
For the sriracha mayonnaise
- 2 tablespoons sriracha
- 1/4 cup mayonnaise
For the additional ingredients
- corn tortillas
- 1/2 purple cabbage, sliced thin
- 1/2 cup fresh cilantro, chopped
- 15 oz black beans
Instructions
To make the salmon
- Mix the coconut milk, lime juice and zest, ginger, salt, and cayenne in a quart-sized ziplock bag. Place salmon into bag, then seal the bag, removing as much air as possible.
- Place bag in fridge and allow to marinade for at least 2 hours, but up to 6 hours.
- Preheat oven on the broiler setting. Line a baking sheet with aluminum foil. Remove salmon from marinade and place on foil.
- Bake for 5-10 minutes (depending on how thick your filet is) until it’s just cooked through. Remove from oven and allow to cool slightly.
- Use a fork to break the salmon up into pieces. Set aside.
To make the jalapeño pineapple salsa
- In a medium bowl, combine all salsa ingredients. Allow to sit for at least 15 minutes so the flavors can marinade together.
To make the sriracha mayonnaise
- Whisk sriracha and mayo together.
To assemble tacos
- Assemble your tacos with coconut marinaded salmon, purple cabbage, black beans, jalapeño pineapple salsa, cilantro, and sriracha mayo!
8 comments
Sara @ Oats & Rows
Ahhhhhhhhmazing!
flying kitty
thanks for the nutritious and colorful recipe. I love it. I love healthy food. https://flyingkittyadventures.com
★★★★
Erin@WelPlated
NO WAY am I waiting till next Tuesday to try these babies. How about Taco Wednesday, Thursday, and Friday?
Marina @ A Dancer's Live-It
I don’t think tacos should just be limited to Tuesdays, every day should be Taco Day!! I’ve never had a salmon taco, but this is totally a game-changer from a normal fish taco. Love it!
★★★★★
Amanda @ Cookie Named Desire
Tacos have to be a daily thing. At least almost daily. I really don’t know how I’ve lived this long without coconut marinated salmon tacos. This needs to change like, yesterday.
Gaby Dalkin
Anything involving tacos sounds good to me, but these look absolutely DELICIOUS! Especially paired with the Sriracha mayo and pineapple salsa… my craving is unreal.