Coconut Marinated Salmon Tacos

4.5 from 2 reviews


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


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!