Salmon Tacos with Tzatziki
and Greek salad

Name: Salmon Tacos with Tzatziki
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp Butter; 1/2 tsp Dill, fresh, chopped; 1/2 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Honey; 1/4 tsp Garlic powder; 1/4 tsp Black pepper; 1/2 hearts Lettuce, romaine, shredded; 1 Lemons, wedges; 1/4 Onions, medium and red (opt), finely diced; for broiling Foil; 1 lb Salmon; 8 Tortillas, gluten-free and taco-sized; 2 oz Cucumbers, finely grated (preferably a seedless variety); 2 cloves Garlic, grated or chopped; 1 cup Yogurt, plain or Greek; 1 Tbsp Oil, olive; 1 tsp Lemon zest; 1 clove Shallots, diced; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 1 1/2 Tbsp Vinegar, red or white wine; 3 Tbsp Oil, cooking; 8 oz Cucumbers, chopped (preferably a seedless variety); 1 heart Lettuce, romaine, chopped

Active: 40 Total: 40

Original GF Paleo Vegetarian

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.

Proteins

Fish, non-canned

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

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, gluten-free and taco-sized - 8

Tzatziki:

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

Prep

Shallots - Dice shallots. (Can be done up to 5 days ahead)
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)
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)
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)
Cucumbers (portion for salad) - Chop. (Can be done up to 2 days ahead)
Lettuce (for tacos and salad) / Lemons / Onions - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
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).
While the salmon cooks, make salad by tossing cucumbers and lettuce in vinaigrette until dressed to your liking.
Warm tortillas according to package directions.
Flake the salmon with a fork right on the sheet pan, gently turning it to coat in any accumulated sauce in the sheet pan.
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!

Reviews

Ratings

0 reviews