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Patagonia Provisions

Salmon Tacos with Pineapple-Tomatillo Salsa

A tropical salsa and hearty black beans add satisfying flavor to these Wild Sockeye Salmon tacos by Christina Tobia of Tobia Bakes. 


Skill level: Easy

Makes 8 tacos


  • 1 (6 oz) pouch Patagonia Provisions Lightly Smoked Wild Sockeye Salmon, drained and flaked
  • 8 corn tortillas 
  • Chipotle Sour Cream (see recipe below)
  • 1 ½ cup black beans, cooked and drained (or 1 fifteen-oz can black beans, drained)
  • 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 fresh 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 tbspof chipotle sour cream on each tortilla. Top with black beans, salmon and pineapple-tomatillo salsa.
  • Garnish with fresh cilantro and a squeeze of lime.