Salmon Tacos with Pineapple-Tomatillo Salsa

Skill Level
8 tacos

A close salsa and affable atramentous beans add acceptable acidity to these Agrarian Sockeye Apricot tacos by Christina Tobia of Tobia Bakes.



  • 1 (6 oz.) pack Patagonia Accoutrement Agrarian Sockeye Salmon, drained and flaked
  • 8 blah tortillas
  • Chipotle Acerb Chrism (see compound below)
  • 1½ cup atramentous beans, adapted and drained (or one 15 oz. can atramentous beans, drained)
  • Pineapple-Tomatillo Salsa (see compound below)
  • Fresh adhesive wedges and cilantro leaves for garnish

Chipotle Acerb Cream

  • ½ cup acerb chrism (or Greek yogurt)
  • 1 tsp. chipotle in adobo, minced

    In a baby bowl, activity calm acerb chrism and chipotle.

Pineapple-Tomatillo Salsa

  • 1 average tomatillo, bark removed and washed
  • 1 cup beginning pineapple, diced fine
  • ¼ cup white onion, diced fine
  • ¼ cup cilantro leaves, chopped
  • ½ lime, juiced
  • 1 tbsp. olive oil
  • Sea alkali to taste

    Broil tomatillo until analogously charred, approx. 5-10 minutes. Let cool, bark off broiled bark and dice. Add to a basin with the actual capacity and mix well.

Putting It All Together

  1. Warm tortillas in a pan or captivated in antithesis in the oven.
  2. Spread 1 tbsp. of chipotle acerb chrism on anniversary tortilla. Top with atramentous beans, Apricot and pineapple-tomatillo salsa.
  3. Garnish with beginning cilantro and a clasp of lime.