Servings4
Ingredients
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Instructions
- Mash the avocado with half the lime juice, salt and pepper. Keep the guacamole chunky.
- Mix pineapple, cabbage, carrot, mayonnaise or yoghurt and the remaining lime juice to make a crisp slaw.
- Season the salmon with smoked paprika, cumin, salt and pepper. Heat oil in a pan and cook for 3–4 minutes per side, then flake into large pieces.
- Warm the tortillas and spread each with guacamole. Add salmon and a generous spoonful of pineapple slaw.
- Serve immediately with extra lime. The creamy avocado and crunchy slaw make this version distinct from the mango-salsa tacos.
Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.
Why you'll like this recipe
- Smoked paprika, lime and cumin gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: guacamole, pineapple slaw and warm tortillas.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
This taco version uses creamy guacamole and crunchy pineapple slaw instead of mango salsa and lime yoghurt.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.