Baked Salmon Tacos
This easy baked salmon tacos recipe is fresh, full of flavor, and ready in under 30 minutes! The cilantro lime sauce is bright and creamy and complements the tender fish.
Servings: 8 tacos
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 & pepper to taste
Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lime juice or to taste
- 1 clove garlic minced
- 1-2 tablespoons fresh cilantro or to taste, chopped
Toppings:
- 1 avocado diced
- Iceberg lettuce shredded, to taste
- Lime wedges to taste
Instructions
- Preheat your oven to 375F. Move the rack to the middle position. Line a baking sheet with foil.
- Place the salmon on the baking sheet and coat it with the olive oil. Sprinkle it with the garlic powder, chili powder, ground cumin, and some salt & pepper. Bake for 10-15 minutes or until it flakes easily with a fork.
- Meanwhile, combine the sauce ingredients in a medium bowl and add in a bit of salt & pepper. Taste and adjust if needed. Prepare the avocado and lettuce.
- When the salmon is done, roughly cut it into bite-size pieces using a fork. Assemble your tacos immediately. Serve with extra lime if desired.
Notes
- If you're feeding 4+ people, I suggest buying a larger piece of salmon - this recipe is easy to double!
- You can warm flour tortillas in the oven. Just wrap them in foil and pop them in the oven at the same time as you're preheating it. Warm corn tortillas in a skillet or directly on the flame of a gas stove (carefully!).
Nutrition
Calories: 195kcal | Carbohydrates: 19g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 246mg | Potassium: 353mg | Fiber: 3g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg
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