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Baked Salmon Tacos

Flaky baked salmon tucked into warm tortillas with a tangy yogurt-cilantro sauce for an easy weeknight taco.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

  • 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 to taste
  • black pepper to taste
  • 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
  • 1 avocado diced
  • Iceberg lettuce shredded, to taste
  • lime wedges to taste

Instructions

  • Preheat the oven to 375°F (190°C) and position a rack in the middle; line a baking sheet with foil.
  • Place the salmon on the prepared baking sheet and brush or rub with the olive oil.
  • Season the salmon with garlic powder, chili powder, ground cumin, and salt and pepper to taste.
  • Bake the salmon for 10–15 minutes, until it flakes easily with a fork.
  • While the salmon bakes, combine the Greek yogurt, lime juice, minced garlic, chopped cilantro, and a little salt and pepper in a medium bowl; taste and adjust seasoning.
  • Prepare the toppings: dice the avocado and shred the iceberg lettuce.
  • When the salmon is done, use a fork to flake or roughly break it into bite-size pieces.
  • Assemble tacos by placing salmon in warm tortillas, topping with yogurt sauce, avocado, and shredded lettuce; serve with lime wedges.

Equipment

  • Oven
  • Baking Sheet
  • Aluminum Foil
  • Medium Bowl
  • Fork
  • Knife
  • Cutting Board

Notes

  • If feeding more people, use a larger piece of salmon or double the recipe.
  • Warm flour tortillas wrapped in foil in the oven while it preheats.
  • Warm corn tortillas in a skillet or briefly over a gas flame, if desired.