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Salmon Tacos with Pineapple-Tomatillo Salsa

Skill Level
8 tacos

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



  • 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

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