Description
These Baked Salmon Tacos are a healthy and flavorful twist on traditional tacos, featuring tender baked salmon seasoned with aromatic spices, topped with a creamy lime-garlic Greek yogurt sauce, fresh avocado, and crisp shredded lettuce. Perfect for a quick and delicious meal that serves eight tacos.
Ingredients
Scale
For the Salmon
- 8-10 medium tortillas (corn or flour)
- 1/2 pound fresh salmon
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- Salt & pepper (to taste)
For the Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon lime juice (or to taste)
- 1 clove garlic (minced)
- 1-2 tablespoons fresh cilantro (chopped, or to taste)
- Salt & pepper (to taste)
Additional Toppings
- 1 avocado (diced)
- Iceberg lettuce (shredded, to taste)
- Lime wedges (to taste)
Instructions
- Preheat & Prepare Baking Sheet: Preheat your oven to 375°F, placing the oven rack in the middle position. Line a baking sheet with aluminum foil to prevent sticking and ease cleanup.
- Season & Bake the Salmon: Place the fresh salmon on the prepared baking sheet. Drizzle with olive oil and evenly sprinkle garlic powder, chili powder, ground cumin, salt, and pepper over the top. Bake the salmon for 10-15 minutes until it flakes easily with a fork, ensuring it is fully cooked but still moist.
- Prepare the Sauce & Toppings: While the salmon bakes, combine plain Greek yogurt, lime juice, minced garlic, and chopped cilantro in a medium bowl. Season with salt and pepper to taste and mix well. Prepare the diced avocado and shred iceberg lettuce for taco toppings.
- Assemble the Tacos: Once the salmon is cooked, use a fork to break it into bite-sized pieces. Warm the tortillas if desired, then assemble each taco by layering salmon pieces, a dollop of the lime garlic yogurt sauce, diced avocado, and shredded lettuce. Serve immediately with lime wedges for added zest.
Notes
- You can substitute the salmon with other firm fish like cod or tilapia if preferred.
- For added heat, sprinkle some chopped jalapeños or a dash of hot sauce on the tacos.
- Use corn tortillas for a gluten-free option.
- If you want to make it dairy-free, replace Greek yogurt with a plant-based yogurt alternative.
- Leftover salmon can be stored refrigerated for up to 2 days and used in salads or sandwiches.
