These oven broiled salmon al pastor tacos are perfect for making during the week when you're craving tacos. You can easily prep these the day before and they'll taste even better. Keep extra marinade separate and use it on the tacos for an extra kick of flavour and don't forget the grilled pineapple. They add a sweet addition to these tacos!

Ingredients

For these salmon al pastor tacos, you'll need the following to make the marinade. Have a look at the substitutions if you need any.

• dried guajillo chillies: these dried chillies are on the mild side. Feel free to use a mix of guajillo, ancho, morita or chilies de árbol (these are spicy) if you'd like.
• white vinegar
• achiote powder: this is a dark red powder made from annotto seed. It's primarily used to add colour and flavour to Mexican dishes. If you can't find it, feel free to omit it.
• ancho powder
• Mexican oregano
• cumin
• chipotle in adobo: I love adding these for heat and flavour. If you're using a different type of dried chilli that also happens to be spicy, you can omit this.
• garlic
• orange juice (fresh)

For the salmon tacos:

• salmon
• pineapple
• white onion (for topping)
• cilantro (for topping)
• limes (for serving)
• tacos

How to Make Salmon Al Pastor Tacos

Heat a skillet over medium heat. Once hot, add the dried chillies and toast them for about 30 seconds to 1 minute.

Transfer the toasted chillies to a bowl and cover with just boiled water and let them rehydrate for about 20 minutes.

In a blender, pour in 1/2 cup of the reserved soaking liquid from the chillies along with the chillies and all other marinade ingredients. Blend on high until smooth.

Place the salmon cubes into a baking dish or plastic bag and pour half of the marinade over the salmon. Refrigerate for at least two hours, or overnight. When I made this originally, I kept the fish whole and cooked it, however, I prefer broiling the salmon cubes and suggest doing that instead.

Keep leftover marinade separate until ready to eat.

When ready to cook, turn the oven to broil on high (550℉). Grease a baking sheet with some avocado oil if needed.

Heat the tacos on a nonstick skillet for about 20 seconds per side and keep warm in a tortilla warmer, or on a plate covered with a clean kitchen towel.

Transfer the salmon to the baking sheet along with the pineapple and broil for eight to ten minutes, depending on your preference, until slightly browned and cooked through. Check on the pineapple after five minutes. Alternatively, you can grill the pineapple for more char.

Assemble the tacos together with salmon, pineapple, onion and cilantro. Serve with lime wedges and the reserved marinade on the side. Enjoy!

Substitutions

• dried guajillo chillies: these dried chillies are on the mild side. Feel free to use a mix of guajillo, ancho, morita or chilies de árbol (these are spicy) if you'd like.
• achiote powder: this is a dark red powder made from annotto seed. It's primarily used to add colour and flavour to Mexican dishes. If you can't find it, feel free to omit it.
• chipotle in adobo: I love adding these for heat and flavour. If you're using a different type of dried chilli that also happens to be spicy, you can omit this.
• salmon: use another type of fish such as snapper.

Tips

When making these salmon al pastor tacos, keep in mind the following tips.

• Cube the salmon: although in these photos I kept the fish whole and then flaked it for the tacos, I prefer to cube it and broil it. This results in a better texture, and significantly less cook time. I recommend cubing the salmon rather than keeping it whole.
• Make the marinade ahead of time: making the marinade and allowing the salmon time to soak it all up will result in the best flavour. A few hours at a minimum is recommended.
• Save leftover marinade: once the salmon is covered, keep leftover marinade aside in a jar and then use that on the tacos when serving. I like adding extra sauce to the tacos for more flavour.
• Grill the pineapple: the pineapple adds sweetness and also tastes best when grilled or broiled.
• Grease your baking sheet: I don't use parchment paper often if I don't need to. But if you don't want a huge mess to clean up, or to spend time scrubbing your baking sheet, I recommend using good quality, light coloured baking sheets like these ones (I love them and own two, they are the BEST!).

Other Taco Recipes to try

I could eat tacos every day. There's a million ways to enjoy them, here are some other amazing recipes to check out!

• Salmon Tacos with Mango Salsa
• Instant Pot Pork Carnitas
• Instant Pot Shredded Chicken Tacos
• Paleo Coconut Crusted Fish Tacos
• Vegan Roasted Cauliflower Tacos
• Breakfast Tacos with Eggs and Salsa Verde
• Vegan Jackfruit Tacos on Jicama Shells
• Easy Air Fryer Chicken Taquitos

Are you ready to make these easy and delicious salmon al pastor tacos? Let's get to it!

If you make these salmon al pastor tacos please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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