Salmon Tacos

Salmon Tacos
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These Salmon Tacos are a fresh, vibrant, and easy-to-make dish that’s perfect for Friday dinners or a laid-back gathering. Tender baked salmon pairs beautifully with a medley of colorful vegetables, pickled red onion, and a creamy Greek yogurt topping, all tucked into warm taco shells.

These tacos are quick to prepare, healthy, and packed with flavor. Don’t forget the Friday Tip—taste your chili pepper first to ensure you get the spice level just right!

Servings: 4

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Salmon Tacos

What You’ll Need

Ingredients:

For the Tacos:

  • 1 small red onion, sliced
  • 1 small garlic clove, minced
  • 1 chili pepper, sliced (adjust amount based on spice level)
  • 0.2 cups vinegar
  • 0.66 lbs salmon fillet (fresh or thawed)
  • 2 tomatoes, diced
  • 1 red bell pepper, diced
  • A couple of handfuls of shredded iceberg lettuce
  • ½ bunch of cilantro, roughly chopped
  • 0.44 lbs corn (canned or frozen, drained if using canned)
  • 8 small taco shells
  • 0.8 cups Greek yogurt
  • Salt and black pepper to taste

Tools You’ll Need

  • Cutting board and knife
  • Small bowl (for the marinade)
  • Oven-safe dish (for baking salmon)
  • Grater or shredder (for lettuce, if not pre-shredded)
  • Mixing spoon

Pro Tips

  1. Salmon Cooking: Check the salmon for doneness by gently flaking it with a fork—it should easily break apart and be opaque throughout.
  2. Marinade Shortcut: If you’re short on time, marinate the onion mixture while prepping the vegetables and salmon for maximum efficiency.
  3. Warming Taco Shells: For extra crispy taco shells, warm them in the oven for 3–5 minutes while the salmon bakes.
  4. Extra Creaminess: Mix a pinch of chili powder or smoked paprika into the Greek yogurt for a spicy, smoky topping.
  5. Chili Substitution: If you don’t like spice, swap the chili pepper for a mild jalapeño or simply omit it.

Substitutions and Variations

  • Fish: Swap salmon for another flaky fish like cod, tilapia, or halibut.
  • Vegetarian Option: Replace salmon with grilled portobello mushrooms or roasted sweet potatoes.
  • Dairy-Free: Use a plant-based yogurt alternative instead of Greek yogurt.
  • Grains: Add cooked quinoa or rice to the tacos for extra texture and heartiness.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 300°F (150°C).

Step 2: Prepare the Marinade

  1. Peel and slice the red onion into thin strips.
  2. Peel and mince the garlic clove.
  3. Rinse and slice the chili pepper (use as much or as little as desired based on spice level).
  4. In a small bowl, combine the onion, garlic, chili, and vinegar. Season with a pinch of salt and stir to combine. Set aside to marinate while you prepare the salmon and vegetables.

Step 3: Bake the Salmon

  1. Place the salmon fillet in an oven-safe dish and season lightly with salt and black pepper.
  2. Bake in the preheated oven for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 4: Prepare the Vegetables

  1. While the salmon is baking, rinse and dice the tomatoes.
  2. Rinse, core, and dice the red bell pepper.
  3. Shred the iceberg lettuce and roughly chop the cilantro.
  4. Drain and rinse the corn if using canned, or thaw if using frozen.

Step 5: Assemble the Tacos

  1. Drain the vinegar from the onion mixture.
  2. Gently flake the baked salmon into bite-sized pieces using a fork.
  3. Warm the taco shells in the oven or microwave.
  4. Assemble each taco by adding pieces of salmon, a spoonful of corn, and a mixture of the diced tomatoes, bell pepper, shredded lettuce, and marinated onion.
  5. Finish with a dollop of Greek yogurt and a sprinkle of chopped cilantro.

Step 6: Serve

Serve the salmon tacos immediately while warm, and enjoy this fresh and colorful meal!

Cooking Times

  • Prep Time: 15 minutes
  • Cooking Time: 12 minutes
  • Total Time: 27 minutes

Leftovers and Storage

  • Salmon: Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or enjoy cold in a salad.
  • Taco Components: Keep leftover vegetables and marinated onion in separate containers in the fridge for up to 2 days. Assemble fresh tacos as needed.

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