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Cajun Salmon tacos on a serving plate sitting on a rustic bench

Cajun salmon tacos with pineapple salsa

Heart healthy recipes


Easy step-by-step recipes for everyone


Cajun salmon tacos with pineapple salsa

4 serves

20 m prep

20 m cook


Salmon on a plate

300g skinless salmon portions

Cajun spice

1 tablespoon Cajun spice blend

Pinto beans

420g can no added salt pinto beans or red kidney beans

Tomato salsa

2 tablespoons tomato salsa

White corn tortillas

312g packet (12) white corn tortillas, warmed

Feta cheese

100g reduced fat feta cheese, crumbled

Lime wedges

Lime wedges, to serve


Pineapple salsa


1 cup (150g) finely chopped fresh pineapple

Red capsicum

1 red capsicum, finely chopped

Red onion

1 small red onion, finely chopped


½ cup coarsely chopped fresh coriander, plus extra leaves to serve


An array of ingredients on a kitchen bench

To make pineapple salsa, combine all salsa ingredients in a small bowl. Cover and set aside.

Salmon frying in a pan

Dust salmon all over with spice mix. Heat a lightly oiled, non-stick frying pan over a medium heat. Add salmon. Cook for 2-3 minutes on each side, until evenly browned and cooked through. Transfer to a plate.

Cooked salmon on a plate with flakes of salmon

Using 2 forks, break salmon into flakes.

Beans and salsa in a saucepan

Meanwhile, stir beans and salsa in a small saucepan over medium heat until hot. Remove from heat. Coarsely mash with a fork.

A fully prepared cajun salmon taco sitting on a chopping board

Spread warm tortillas with mashed beans, top with flaked salmon, pineapple salsa and extra coriander leaves. Sprinkle with feta. Squeeze over lime and fold in half to serve.


  • Check the labels on the spice blend and choose the brand lowest in sodium. Replace Cajun blend with Mexican chilli spice blend, if preferred.

  • Pinto beans can be replaced with no added salt canned red kidney beans, if preferred.

  • Refer to packet for tortilla heating instructions.

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Last updated22 December 2023