Salmon Tacos With Pineapple-Chile Salsa

This salmon taco recipe is more than the sum of its parts—and its parts can easily stand on their own. Cooked in big, meaty cubes, the salmon is coated with a ginger-garlic paste inspired by chef Meherwan Irani of Chai Pani. He uses the South Asian staple in a batter for crispy masala fish; here, it lends the salmon a caramelized crust that gives way to moist, buttery flakes. You can also deploy it as a marinade for chicken or a rub for braised meats. Meanwhile, the pineapple and green chile salsa offers fruity punch.

While the fish marinates, make the most of your prep time. Whip up a simple dish of refried black beans or shredded cabbage slaw with lime dressing to serve alongside. While flour tortillas will work in a pinch, we prefer corn tortillas for these tacos (and, for the record, warm tortillas are always appreciated).

Taco assembly and transfer can be messy. Consider placing a baking sheet in the center of the table to hold everything. Paper towels and margaritas are welcome to join.