Coconut Marinated Salmon Tacos

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.

4.5 from 2 reviews



For the coconut marinated salmon

For the jalapeño pineapple salsa

For the sriracha mayonnaise

For the additional ingredients


To make the salmon

  1. 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.
  2. Place bag in fridge and allow to marinade for at least 2 hours, but up to 6 hours.
  3. Preheat oven on the broiler setting. Line a baking sheet with aluminum foil. Remove salmon from marinade and place on foil.
  4. 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.
  5. Use a fork to break the salmon up into pieces. Set aside.

To make the jalapeño pineapple salsa

  1. 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

  1. Whisk sriracha and mayo together.

To assemble tacos

  1. Assemble your tacos with coconut marinaded salmon, purple cabbage, black beans, jalapeño pineapple salsa, cilantro, and sriracha mayo!