Salmon Tacos With Greek Yogurt Sauce

Looking for a lighter, quick, and easy dinner for Taco night? These Salmon Tacos with Greek Yogurt Sauce gives you a unique take on the classic taco that’s sure to delight the whole family!

These tacos are comprised of creamy and subtly sweet coconut rice as the base, spicy and savory corn, red onion, and salmon, and fresh avocado all topped with a tangy, citrusy, and slightly spicy Greek yogurt-based sauce. Each bite hits you with the perfect balance of salt, acid, and heat.

Plus, this 30-minute fish dinner comes together quickly and easily to feed 4-6 hungry mouths, making family dinner night delicious and fun!

Roast the Veg First

Use your hands to toss the onion and corn in the olive oil and taco seasoning to ensure it is evenly coated. Then, spread them out across the baking sheet. It’s okay if you have some overlap.

Once your oven is preheated, stick the baking sheet with the corn and onion on the top rack. You will roast the corn and onion for 10 minutes before adding the salmon on top to finish cooking.

Marinate Your Salmon

After getting your vegetables in the oven, prep your salmon. If you need to remove the skin, this video on How to Skin a Salmon is very helpful!

I like to use a paper towel to pat dry my salmon, just to absorb and excess moisture.

Green tip: Paper products contribute to deforestation. Consider these bamboo paper towels! Bamboo naturally regenerates every few months, whereas trees cannot regrow once harvested.

Once you are left with skinless and pat-dried salmon, use a sharp knife to slice it into cubes. They should be bite-sized cubes, about 1 cubic inch in size.

Add your salmon cubes to a mixing bowl and add the remaining olive oil and taco seasoning and toss to coat. Set it aside to allow it to marinade until it’s time to cook them in the oven.

Whip up Your Greek Yogurt Sauce

Meanwhile, whip up your Greek Yogurt Sauce for Tacos. This is such a great way to add tangy and creaminess, without the heaviness of say a cheese, sour cream, or crema.

Start by squeezing the juice from your lime into a bowl or measuring cup. Fresh lime juice goes a long way in this recipe.

Adding your lime juice first means you can detect any seeds that may fall in. That way, you can remove them before they get mixed in with any other ingredients.

Add the Greek yogurt, mayonnaise, cumin, cayenne pepper, and chopped dill to the lime juice and use a whisk or fork to stir.

The dill here is a delicious fresh element that works really well with the salmon, but you can also opt to use cilantro instead.

Set your yogurt sauce aside until you are ready to assemble your tacos.

Add Your Salmon to the Pan

After the onions and corn have been in the oven for 10 minutes, remove them from the oven and set your hot baking sheet down on a heat-safe surface.

Pour your marinated salmon on top of the onion and corn and use a spatula or wooden spoon to spread it out. You want your salmon chunks in an even layer on top of the veggies, not stacked on top of one another.

Put the baking tray back in the oven and cook for another 8 minutes.

Assemble Your Salmon Tacos

While your salmon is finishing up in the oven, prepare your tortillas and slice your avocado so you are ready to assemble your tacos.

This recipe will make anywhere from 8-12 tacos, depending on how much you stuff them (and how many people you want to feed).

Once your rice is ready, fluff it with a fork. Then, add about 3 tablespoons of rice to each tortilla. Once your veggies and salmon are ready, add them on top of the rice.

Then, avocado slices and a dollop of the Greek yogurt taco sauce can go on top.

Should You Have Leftovers

The salmon and veggies will last in an airtight container in the refrigerator for 4-5 days. The best way to reheat them is in the oven, at a low temperature as to not dry out the salmon.

Spread the veggies and salmon out on a baking sheet and bake for 15-20 minutes at 275°F. Make sure the internal temperature of the salmon reaches 125°F so you know it’s safe to consume.

As for the Greek yogurt sauce, store it in a separate airtight container for up to two weeks.

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Minimize your contribution to food waste by properly storing, reheating, and enjoying your leftovers.

Additional Topping Ideas

There are plenty of other toppings you can add to make these 30 Minute Salmon Tacos with Greek Yogurt Sauce your own!

Here’s a couple of ideas to get you started:

• Fresh tomato or pico de gallo
• Fresh pineapple salsa or mango habanero salsa
• Cotija or Mexican blend cheese
• Black or refried beans
• Lettuce, arugula, or microgreens
• Diced white onion
• Fresh cilantro

Salmon Tacos with Greek Yogurt Sauce Frequently Asked Questions

What do you serve with fish tacos?

Typical sides for fish tacos include chips with dips like Guacamole, Tex-Mex Queso Blanco, and Fresh Pineapple Salsa. They are often also served with Mexican rice or refried beans.

For healthier options, consider Mexican Street Corn or Black Bean Soup.

Is Greek yogurt good on tacos?

Greek yogurt is a great substitute for sour cream or crema to add a tangy and creamy element to your tacos. It’s best used as a base for a Greek Yogurt Taco Sauce, but can also be used as is as a topping.

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Why You Should Make these 30-Minute Salmon Tacos with Greek Yogurt Sauce

• They’re quick! On the table in 30 minutes!
• They’re balanced! Notes of sweet and savory, spicy and citrus. All perfectly balanced!
• They’re nutritious. Lightened up slightly by the Greek yogurt sauce in lieu of sour cream, cheese, or crema, plus all the wonderful health benefits from salmon and avocado!

If you’re loving these Salmon Tacos with Greek Yogurt Sauce, check out these Fresh Fish Tacos with Pineapple Salsa and Healthy Lentil Taco Meat.

I very much hope you enjoyed this recipe!

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