PALEO | GLUTEN-FREE | DAIRY-FREE
– 4 to 6-oz salmon fillets, with skin or without – your choice! – 8 tortillas of choice, I prefer siete brand to keep these paleo! – 2 tbsp avocado oil – 2 tsp paprika – ½ tsp salt – 1 tsp onion powder – 1 tsp garlic powder – ½ tsp cayenne – ½ tsp oregano – ½ tsp thyme Aioli – ▢½ cup mayo – ▢1 tbsp lime juice, juice from about 1/2 of a lime – ▢1 clove minced garlic – ▢1 tbsp hot sauce – ▢¼ tsp salt Pineapple Salsa – ▢2 cups diced pineapple – ▢½ cup diced red onion – ▢¼ cup fresh cilantro, chopped – ▢2 tbsp lime juice – ▢1 jalapeno , seeded and diced – ▢1 red bell pepper, diced – ▢½ avocado, diced – ▢¼ tsp salt
Make the pineapple salsa first by combining all of the ingredients in a bowl and stirring well. Store in the fridge until ready to serve.
Mix the paprika, onion powder, garlic powder, salt, cayenne, oregano, and thyme in a small bowl. Brush the salmon filets with the avocado oil so they are completely coated. Sprinkle each filet with an equal amount of the cajun spice rub, then pat the spices down to make them stick.
Heat a cast iron pan over medium heat. Add the salmon filets flesh side down (no need to spray the pan with oil first) and cook, untouched, for 4 minutes. Carefully a thin spatula to flip them and cook for an additional 5 minutes until the salmon reaches at least 145 degrees internal temp.
While the salmon is cooking, mix together the aioli ingredients and store in the fridge until ready to serve.
Assemble the tacos: Heat the tortillas over an open flame on your gas stove (or this can be done in a hot cast iron pan for 5-10 seconds each side). Use a fork to flake off sections of the fish. Add some of the salmon to each taco along with the pineapple salsa and a drizzle of aioli. Top with additional chopped cilantro, if desired. Enjoy!