It’s tough to beat fish tacos, especially when paired with sweet and tangy pineapple salsa. For our fish tacos, we roast tender salmon filets until flaky and then tuck them into soft, flour tortillas alongside sweet bell peppers and roasted white onions. We finish each serving with a hearty spoonful of salsa brimming with pineapple, cilantro, and red onion.
Meal Card: Pineapple Salsa Salmon Tacos
Ingredients
- 1-2 packages salmon filets
- 1-2 packages flour tortillas
- 1-2 packages peppers & onions
- 1-2 packets pineapple salsa
Directions
1) Thaw pineapple salsa packets in warm water, or place in the refrigerator to thaw if scheduling this meal. (You can also place on top of Suvie to warm if you are doing a “Cook Now”.) Set tortillas out at room temperature to thaw.
2) Open salmon and place on the Suvie roasting rack (handles facing up) set within a Suvie pan. Season with 1 tbsp olive oil (2 tbsp for 4 servings), 1/4 tsp salt (1/2 tsp for 4 servings), and freshly ground pepper. Place pan in the top zone of Suvie.
3) Before opening, gently tap peppers and onions against the counter to break apart, then open and add to a separate Suvie pan. Season with 1 tbsp olive oil (2 tbsp for 4 servings), 1/4 tsp salt(1/2 tsp for 4 servings), and freshly ground pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
5) When the cook is complete, remove salmon from Suvie and set aside to rest for 4 minutes. Leave peppers and onions in Suvie to keep warm.
6) Remove the tortillas from their packaging and wrap tightly with aluminum foil. Place tortillas in a Suvie pan and place in the Top Zone of Suvie. Confirm 5 minute broil time.
7) When the broil is finished, remove pans from Suvie. Season peppers and onions to taste with salt and pepper. Divide tortillas between plates. Flake salmon and divide between tortillas with the peppers and onions. Spoon pineapple salsa over each taco and then serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 450, Total Fat 25g, Total Carbohydrates 24g, Total Sodium 190mg, Total Protein 35g.
