Looking for a fresh, 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 fish 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 taco sauce.
Each bite hits you with the perfect balance of salt, acid, and heat. I love the complexity and depth of flavor in fish tacos (see also: Baked Red Snapper Tacos).
Plus, this 30-minute fish dinner comes together quickly and easily to feed 4-6 hungry mouths, making family dinner night delicious and fun! As a busy mom who doesn’t want to settle for subpar food, this recipe ticks all my boxes!
Salmon Tacos with Greek Yogurt Sauce Ingredient Highlights
For these salmon tacos, I used frozen corn as I always have it on hand, but you could also use canned corn or cut some fresh corn off the cob. I usually go for red onions, but yellow or white onions work, too.
I am partial to flour tortillas, but of course, if you prefer corn tortillas, that definitely works!
This Greek Yogurt sauce for tacos works great with any unflavored Greek Yogurt. I use full fat, but low fat or fat free absolutely work here.
1/4 teaspoon of cayenne pepper gives you a moderately spicy sauce. You can use a little less or leave it out altogether if you’re not a fan of spicy or you can use a little extra (up to 1/2 teaspoon) if you really like it hot!
There are plenty of other toppings you can add to make these 30 Minute Salmon Tacos with Greek Yogurt Sauce your own!
Here are 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 Tips and Tricks
Get Your Rice Going First
In order to get this delicious salmon dinner in 30 minutes, there is a particular order in which you can do things to make your cooking experience seamless. I’m going to walk you through it!
Begin by preheating your oven to 400°F before getting started on your rice right away.
Rinse your rice (I do so simply with a sieve) and add the rinsed basmati rice to a small pot with the full can of coconut milk and a teaspoon of coconut oil.
While optional, the coconut oil gives it a more obvious coconut flavor and helps the rice to not get too sticky, so it is highly recommended.
That being said, if you don’t have coconut oil on hand, you can certainly omit it and still get delicious results.
How I Roast My Salmon and Veggies on the Same Tray
The corn and red onion need to roast for a little longer than the salmon. So, once your rice is cooking on the stove, you’ll want to prep your veggies next.
Peel and slice your red onion and cut your corn off the cob if need be. For detailed instructions on how to do so, check out this recipe for Caramelized Onions and Mushrooms, which gives you a breakdown on best practice for peeling and slicing onions!
Add your corn and red onion to a large baking sheet with 1 tablespoon of olive oil and about half of the taco seasoning.
Use your hands to toss to ensure the veg is evenly coated in oil and seasoning. Then, spread them out across the baking sheet.
Roast them on the top rack for 10 minutes.
Meanwhile, prep your salmon. I like to use a paper towel to pat dry my salmon, just to absorb any excess moisture.
Then, use a sharp knife to slice it into cubes. They should be bite-sized.
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.
After 10 minutes, add your marinated salmon to the sheet pan with the half-roasted 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.
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, 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, 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.
How I Assemble My 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.
How I Serve My Fish Tacos
Typical sides for fish tacos include chips with dips like Guacamole and/or Tex-Mex Queso Blanco. They are often also served with Mexican rice or refried beans.
That said, these salmon tacos pair well with a number of great other sides, and you can use the extra Greek yogurt sauce for tacos to really tie them together. Try some simple roasted vegetables topped with the sauce!
How I Store and Reheat Salmon Tacos with Greek Yogurt Sauce
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 so 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 145°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.
30-Minute Salmon Tacos with Greek Yogurt Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Kitchen Thermometer (optional)
Ingredients
Coconut Rice
- 1 cup Basmati Rice
- 1 (13.66-oz )can coconut milk
- 1 teaspoon coconut oil (optional)
Salmon Tacos
- ½ large red onion (peeled, cored, and sliced)
- 1 cup corn kernels (canned, frozen, or freshly cut off the cob)
- 2 tablespoon olive oil, in two parts
- 3 tablespoons taco seasoning, in two parts
- 15 ounces skinless salmon
- 8 small flour or corn tortillas
- 1 large hass avocado
Greek Yogurt Sauce for Tacos
- 2 tablespoons lime juice (1 lime = 2 tablespoons lime juice)
- ½ cup Greek Yogurt (½ cup = 5.3-ounce container)
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 3 tablespoons fresh dill, chopped
Instructions
Coconut Rice
- Rinse your rice with cold water (I use a sieve for this) and add it to small pot with the coconut milk and coconut oil (optional) and stir to combine.1 cup Basmati Rice, 1 (13.66-oz )can coconut milk, 1 teaspoon coconut oil
- Bring to a boil, cover, and turn the heat all the way down to low. Simmer on low for about 20 minutes, until liquid is absorbed, and rice is tender. Fluff with a fork and set aside until you're ready to assemble your tacos.
Salmon and Veggies
- Preheat your oven to 400°F.
- Add the onion and corn to a large baking sheet with 1 tablespoon of olive oil and roughly half of the taco seasoning (about 1 ½ tablespoons) and toss to coat. Roast for ten minutes.½ large red onion, 1 cup corn kernels, 2 tablespoon olive oil, in two parts, 3 tablespoons taco seasoning, in two parts
- Meanwhile, prep the salmon by patting it dry with a paper towel, and slicing it into bite-sized cubes, about 1 cubic inch.15 ounces skinless salmon
- Add the salmon cubes to a mixing bowl with the remaining 1 tablespoon of olive oil and the rest of the taco seasoning (about 1 ½ tablespoons). Set aside to marinade until ready for the oven.2 tablespoon olive oil, in two parts, 3 tablespoons taco seasoning, in two parts
- After the corn and onions have roasted for ten minutes, remove them from the oven and add the marinaded salmon to the baking sheet. Place it back in the oven for an additional 8 minutes or until salmon's internal temperature reaches 145°F.
Greek Yogurt Sauce for Tacos
- Meanwhile, whisk together the Greek yogurt, lime juice, cumin, cayenne pepper, and chopped dill. Set aside until you are ready to assemble your salmon tacos.2 tablespoons lime juice, ½ cup Greek Yogurt, ½ teaspoon cumin, ¼ teaspoon cayenne pepper, 3 tablespoons fresh dill, chopped
Assembling Your Tacos
- Once your coconut rice is ready, add a thin layer (I use about 3 tablespoons) to your tortillas.8 small flour or corn tortillas
- Top the rice with a generous amount of corn, red onion, and salmon.
- Slice your avocados and place them on top. Finish off with a dollop of Greek yogurt sauce.1 large hass avocado
Pro Tips
- These Salmon Tacos are delicious served with chips and dip, like this Pineapple Salsa or Tex-Mex Queso Blanco!
Video
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1 thought on “30-Minute Salmon Tacos with Greek Yogurt Sauce”
looks delicious – must try these!
(Review provided by a family/friend of marleysmenu.com)