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How to make Salmon Tacos with Pineapple Salsa
Method
Preheat the oven to 200°C (180°C fan-forced) Peel, core and chop pineapple into 2cm pieces. Finely chop onion. Chop coriander leaves. Heat 2 teaspoons of oil in a medium, non-stick frying pan. Cook pineapple for 1-2 minutes or until caramelised. Transfer to a bowl and cool. Add red onion and coriander. Meanwhile, cut salmon into 2.5cm cubes. Place in bowl and stir in remaining oil, sauce, honey and paprika. Season with salt and pepper. Place salmon in a single layer on prepared tray. Cook in oven for 10 minutes until cooked and slightly golden. Grill for last minute if necessary. Heat or char-grill the tortillas until warm. Serve with the salmon, pineapple salsa, shredded cabbage, avocado and sour cream.
