I could certainly live on a diet of tacos alone, though I'd rather do it in San Diego where you can get the variety and quality we just don't have in my neck of the woods. So, we end up making a lot of tacos at home.
Here's a different one I made the other day. Inspired by Cook's Illustrated and motivated by a whole salmon in the fridge, I spiced rubbed and baked the salmon and pineapple while my sous chef whipped up some mashed avocado, et voila!
For 4 small corn tortilla tacos:
Preheat oven to 400°F.
Cut up two slices of fresh or canned pineapple (see photo for approx. size), toss with a little olive oil and bake until slightly caramelized (15. minutes or so).
For an 8oz fillet of skin-on salmon, mix together 1 tsp smoked paprika, 1/4 tsp ground coriander, and an 1/8 tsp each cayenne, salt & pepper. Place salmon skin-side down on a baking sheet, pat dry and rub with a little olive oil and the spice mixture.
Bake the salmon for 8-10 mins until salmon internal temp registers 125°F for medium-rare or, or for well done, leave until internal temp reaches 160°F. If you time it well you could pop it in 5 minutes after the pineapple and they'll both be ready at the same time (in theory).
Shred the salmon off the skin, mash up some avocado with lime juice, salt and pepper (all to taste depending on how much you use) and load up the those tacos. Top with cilantro and your favorite hot sauce.
