Dinner in 30 minutes? Yes Please! These easy salmon tacos with pineapple broccoli slaw are ready in no time and require minimal clean up!
Disclosure: This post is sponsored by Gorton’s Seafood. As always, all opinions are my own.
How are we already three weeks into January? Time flies! Between work, wedding planning, and buying a new house I feel like things have been crazy busy recently. I love cooking, but making elaborate/ time consuming dinners has been a low priority.
These days, I’m all for time saving cooking hacks. These Gorton’s Simply Baked Salmon filets make creating a healthy, but tasty dinner a breeze. My Easy Salmon Tacos with Broccoli Pineapple Slaw come together in no time. You can even prep the slaw in advance and assemble the tacos when you’re ready to eat them.
If you don’t prep the slaw ahead of time, it is easy to throw together as the salmon cooks. The Baked Salmon Filets take 24-26 minutes to cook, giving you time to make the slaw and cut the avocado.
When the salmon is done cooking, use two forks and break the salmon into bite size pieces. Add the salmon to corn tortillas and top with slaw and avocados. Serve with remaining slaw for an additional veggie serving.
BAM! Dinner done in less than 30 minutes!
Easy Salmon Tacos with Pineapple Broccoli Slaw
- 1 package of Gorton’s Simply Baked Salmon
- 6 corn tortillas
- ½ avocado sliced
Broccoli Pineapple Slaw:
- 1 12 oz package of broccoli slaw
- ½ fresh pineapple diced in bite size pieces
- 3 tablespoons olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey maple syrup or agave will work great too
- 1 tablespoon soy sauce
- 1 tsp minced garlic
- ½ tsp ground ginger
- ¼ teaspoon chili flakes optional
- Bake Gorton’s Simply Baked Salmon per package instructions.
- While the salmon bakes, make the slaw. Add one package of broccoli slaw and fresh pineapple to a bowl and set aside. In a small bowl combine olive oil, rice vinegar, honey, soy sauce, garlic, ginger, and chili flakes. Mix well and pour over the slaw and pineapple. Toss and store in the refrigerator until ready to use.
- When the salmon is done cooking, remove it from foil. Using a fork, break into small bite size pieces. Add the salmon to the corn tortillas and top with the broccoli pineapple slaw and avocado slices.
- Serve tacos with a side of the broccoli slaw for an additional fruit and veggie serving.
DID YOU MAKE THIS RECIPE?
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