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Salmon Tacos with Tzatziki
and Greek salad

Active: 40 Total: 40

These Mediterranean-inspired tacos are a fun twist on the classic. Tender broiled salmon, shredded lettuce, and creamy tzatziki combine to give the tacos a variety of textures and flavors. 
Smarts: Zest the lemon before slicing it into wedges. Use the zest in tzatziki and the wedges to squeeze over the fish.



Salmon Tacos:
  • Butter - 2 Tbsp
  • Dill, fresh - 1/2 tsp , chopped
  • Paprika - 1/2 tsp
  • Salt - 1/2 tsp
  • Honey - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Lettuce, romaine - 1/2 hearts , shredded
  • Lemons - 1 , wedges
  • Onions, medium and red (opt) - 1/4 , finely diced
  • Foil - for broiling
  • Salmon - 1 lb
  • Tortillas, taco-sized flour or corn - 8
  • Cucumbers - 2 oz , finely grated (preferably a seedless variety)
  • Garlic - 2 cloves , grated or chopped
  • Yogurt, plain or Greek - 1 cup
  • Oil, olive - 1 Tbsp
  • Lemon zest - 1 tsp
Greek Salad with Cucumbers:
  • Shallots - 1 clove , diced
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Oil, cooking - 3 Tbsp
  • Cucumbers - 8 oz , chopped (preferably a seedless variety)
  • Lettuce, romaine - 1 heart , chopped


  1. Shallots - Dice shallots. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together shallots, mustard, honey (portion for salad), and vinegar. Add cooking oil while whisking. (Can be done up to 5 days ahead)

  3. Make dill-paprika butter - Soften butter in the microwave. Chop dill. Stir dill, paprika, salt, honey (portion for tacos), garlic powder, and black pepper into softened butter. (Can be done up to 5 days ahead)

  4. Make tzatziki - Grate cucumbers (portion for tzatziki) and then squeeze gently in a paper towel or clean dish towel to remove excess moisture. Grate or finely chop garlic. Combine cucumbers, garlic, yogurt, olive oil, and lemon zest. Stir well until smooth. Season with some salt and pepper. (Can be done up to 3 days ahead)

  5. Cucumbers (portion for salad) - Chop. (Can be done up to 2 days ahead)

  6. Lettuce (for tacos and salad) / Lemons / Onions - Prep as directed. 

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  1. Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.

  2. Line a sheet pan with foil and brush it with some oil. Spread salmon out on pan, skin-side down. Spread dill-paprika butter over top of the salmon. Broil salmon until it flakes easily with a fork, 5 to 10 minutes (depending on thickness).

  3. While the salmon cooks, make salad by tossing cucumbers and lettuce in vinaigrette until dressed to your liking.

  4. Warm tortillas according to package directions.

  5. Flake the salmon with a fork right on the sheet pan, gently turning it to coat in any accumulated sauce in the sheet pan. 

  6. Divide lettuce (portion for tacos) between warm tortillas. Top with salmon, tzatziki, and red onions. Serve with lemon wedges for squeezing over top and salad on the side. Enjoy!



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