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My healthy baked salmon tacos are fresh and full of flavor and ready in under 30 minutes. The cilantro lime Greek yogurt dressing tastes just as good as sour cream but contains fewer calories.
Mmm tacos! It’s been a while since we’ve seen tacos on this blog, so I’m pretty happy that they’re back. I’ve been meaning to do salmon tacos for a while now.
I love how easy and fuss-free it is to cook a piece of salmon in the oven. Line a baking sheet with foil for easy clean-up, pop it in the oven, and 15 minutes later you’ve got an easy meal.
These tacos really couldn’t be much simpler. While the salmon is cooking, whip up the sauce and cut up the veggies. These healthy baked salmon tacos are perfect for busy weeknights. I’m also pretty sure that this would be a great way to get picky eaters to eat their fish!
I seasoned the salmon with salt & pepper, a bit of garlic powder, some ground cumin, and a little chili powder. As always, adjust seasonings to suit your tastes. A good quality piece of salmon doesn’t need too much enhancement.
I chose corn tortillas for these tacos, but flour tortillas would work as well. Finely chopped iceberg lettuce and creamy avocado are the finishing touches on this taco recipe.
Will you make my healthy baked salmon tacos?
Questions? Let me know!
Healthy Baked Salmon Tacos
Ingredients
- 8-10 corn tortillas
- 1 piece fresh salmon (about 1/2 pound)
- 1 teaspoon olive oil
- Garlic powder to taste
- Ground cumin to taste
- Chili powder (optional) to taste
- Salt & pepper to taste
Sauce:
- 1 cup plain Greek yogurt (I used 2%)
- Juice from 1/2 lime
- 1 clove garlic minced
- Handful fresh cilantro chopped
Toppings:
- 1 avocado diced
- Iceberg lettuce shredded, to taste
- Lime wedges to taste
Instructions
- Preheat oven to 375F. Move the rack to the middle position. Line a baking sheet with foil. Wrap the tortillas in foil and put them in the oven right away.
- Place a piece of salmon on the baking sheet and coat it with olive oil. Gently sprinkle with garlic powder, ground cumin, chili powder, and salt & pepper. Cook in oven for 10-15 minutes or until it flakes easily with a fork.
- Meanwhile, combine the sauce ingredients. Set aside. Prepare the avocado and lettuce.
- When the salmon is done, roughly cut it into bite-size pieces using a fork. Assemble tacos immediately. Serve with extra lime if desired.
Notes
- If you're feeding 4+ people, I suggest buying a large piece of salmon or 2-3 smaller ones.
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Sounds delicious. I love your recipes and have all your cookbooks.
I thought these were pretty darn good, and as a native Texan, tacos are basically life. We made the recipe exactly, but next time I’ll add pico de gallo to the taco, as we felt we needed a bit of acidity that the lime didn’t quite provide to the dish. We really loved the sauce and the seasoning combination was great! I definitely second the “heat the tortillas” comment, it makes them much easier to work with. We have a tortilla warmer that we use after heating them on the stovetop, but a clean towel or thick napkin works just as well to keep the heat in. I served these tacos with black beans and it was a perfect pairing – everything tasted so bright and clean. We’ll definitely make this again and are already talking about ways we can adapt the recipe with other proteins. Shrimp would be fantastic in this recipe!
I’m so glad they passed the test, Sarah! I love pico de gallo… that would be an excellent addition. And thanks for the taco warming tip.
I was looking up salmon taco recipes and so many of them were complicated. Yours was super easy, and as slow as I am in the kitchen, I actually could get the sauce and the lettuce done while the salmon was cooking. (I didn’t have cilantro, and our avocado had turned, so we left those out, sadly.)
The big “pro tip” from your recipe, though, was to wrap the tortillas in foil and put them in the oven too. Who knew? Usually, we would dry fry them a couple at a time (me), or microwave them (my dear husband). Your way is MUCH better. Thanks!
I’m so happy you enjoyed the recipe, Ellen! Yeah, I discovered that method a few years ago and I was so happy when I did haha. So much easier than warming them individually.
This is a great recipe. I don’t get too excited about iceberg lettuce so we subbed mexican variety micro-greens. Fantastic!
So glad you liked it! Thanks, Lauren!