This Salmon Taco recipe was supplied to us by Patagonia Provisions. It is simple to make and offers great taste. A tropical salsa and hearty black beans add satisfying flavor to these Wild Sockeye Salmon tacos by Christina Tobia of Tobia Bakes.

Salmon Tacos with Pineapple-Tomatillo Salsa

Salmon Taco Ingredients

  • 1 (6 oz) pouch Patagonia Provisions Wild Sockeye Salmon, drained and flaked
  • 8 corn tortillas
  • Chipotle Sour Cream (see recipe below)
  • 1½ cup black beans, cooked and drained (or 1 – 15-oz can black beans, drained)
  • Pineapple-Tomatillo Salsa (see recipe below)
  • Fresh lime wedges and cilantro leaves for garnish

Chipotle Sour Cream

  • ½ cup sour cream (or Greek yogurt)
  • 1 tsp chipotle in adobo, minced

In a small bowl, stir together sour cream and chipotle.

Pineapple-Tomatillo Salsa

  • 1 medium tomatillo, husk removed and washed
  • 1 cup fresh pineapple, diced fine
  • ¼ cup white onion, diced fine
  • ¼ cup cilantro leaves, chopped
  • ½ lime, juiced
  • 1 tbsp olive oil
  • Sea salt to taste

Broil tomatillo until evenly charred, approx. 5-10 minutes. Let cool, peel off charred skin and dice. Add to a bowl with the remaining ingredients and mix well.

Putting it All Together

  • Warm tortillas in a pan or wrapped in foil in the oven.
  • Spread 1 tbsp of chipotle sour cream on each tortilla. Top with black beans, Salmon and pineapple-tomatillo salsa.
  • Garnish with fresh cilantro and a squeeze of lime.