This salmon taco recipe highlights a ginger-garlic marinade that caramelizes the salmon for a rich, moist dish. Inspired by chef Meherwan Irani, the salmon transforms into buttery flakes complemented by a simple yet flavorful pineapple and green chile salsa. The dish can be paired with refried black beans or shredded cabbage slaw, enhancing the overall meal. While flour tortillas are acceptable, corn tortillas are preferred for their taste. For ease, assemble the tacos on a baking sheet to mitigate mess during serving.
Cooked in big, meaty cubes, the salmon is coated with a ginger-garlic paste inspired by chef Meherwan Irani of Chai Pani, lending it a caramelized crust.
The pineapple and green chile salsa offers a fruity punch that complements the rich, buttery salmon perfectly.
For the best result in assembly, place a baking sheet in the center of the table to hold everything, while keeping warm corn tortillas ready.
We prefer corn tortillas for these tacos, as they enhance the overall taste experience, especially when warmed.
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