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!
Salmon Tacos with Greek Yogurt Sauce Ingredients
Salmon Tacos Ingredients
Here’s everything you need:
- Basmati Rice. For some heartiness in your taco.
- Coconut milk and coconut oil. To cook the rice in. The coconut milk and oil give an aromatic and subtle sweetness to the rice.
- Corn. You can use freshly cut off the cob, canned, or frozen. If you’re using canned, make sure to drain it.
- Red onion. You can easily substitute white or yellow onions as well.
- Salmon. Skinless and defrosted if you’re using frozen salmon.
- Taco seasoning. To season your veggies and your salmon.
- Olive oil. To roast your corn, onion, and salmon.
- Flour tortillas. To serve. You can also choose to use a hard taco shell if you prefer.
- Avocado. For added creamy texture.
Greek Yogurt Sauce for Tacos Ingredients
Here’s everything you need:
- Greek yogurt. The perfect tangy, light base to your creamy taco sauce.
- Mayonnaise. This is just used to thicken the sauce. If you want to leave this out, just substitute extra Greek yogurt.
- Fresh lime. You should be able to get 2 tablespoons of lime juice out of just one lime.
- Cumin. For earthy heat and brightness.
- Cayenne pepper. For spice. The 1/4 teaspoon used 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!
- Dill. This goes beautifully with the salmon, but you could also use cilantro instead.
When salmon farming is not done with extreme care, it poses several risks to our environment, especially because of the antibiotics used by salmon farms that can leach into the surrounding environment and the depletion of other wild fish that is harvested to feed the farmed salmon.
On the other hand, wild-caught salmon pose different, but equally damaging risks, including overfishing and bycatch. Plus, there are often issues with access to and availability of wild-caught salmon.
So how do we source salmon sustainably? Well, we have two great options: sustainably farmed salmon, or wild-caught Alaskan salmon.
Green tip: Look for Marine Stewardship Council and Friend of the Sea labels on your fish to ensure they were harvested sustainably.
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.
Green tip: While rinsing your rice, catch the water in a bowl and use it to water your plants. Starchy water is great for gardening and helps you conserve water.
Next Comes Your Veggies
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. 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!
As for the corn, I used canned corn pictured here. You can also opt to use frozen corn, or you can choose to slice fresh corn off the cob. For help with this, check out this post on How to Cut Corn Off the Cob.
Add your corn and red onion to a large baking sheet with 1 tablespoon of olive oil and about 1 tablespoon of taco seasoning.
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 any 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, 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.
How to 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 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 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 Frequently Asked Questions
What do you serve with fish tacos?
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.
Want to sharpen your kitchen skills?
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!
Salmon Tacos with Greek Yogurt SaucePRINT PIN RATE
- 1 cup Basmati Rice
- 13.66 ounces coconut milk (13.66 ounces = 1 can)
- 1 teaspoon coconut oil (optional)
Greek Yogurt Sauce for Tacos
- 2 tablespoons lime juice (1 lime = 2 tablespoons lime juice)
- 5.3 ounces Greek Yogurt (5.3 ounces = 1/2 cup)
- 2 tablespoons mayonnaise
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 3 tablespoons fresh dill, chopped
- 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.
- 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.
- Slice your onion and cut corn off the cob if you are using fresh corn. Add it to a large baking sheet with 1 tablespoon of olive oil and roughly half of the taco seasoning (about 1 ½ tablespoon) and toss to coat.
- Spread onion and corn out on the baking sheet and roast for ten minutes.
- Meanwhile, prep salmon by removing skin, patting dry with a paper towel, and slicing into bite-sized cubes, about 1 cubic inch.
- 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.
- 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 125°F.
Greek Yogurt Sauce for Tacos
- Meanwhile, squeeze the juice of 1 lemon into a measuring cup or small mixing bowl.
- Add the Greek yogurt, mayonnaise, cumin, cayenne pepper, and chopped dill to the bowl with the lime juice and use a whisk or fork to combine. Set aside until you are ready to assemble your salmon tacos.
Assembling Your Tacos
- Once your coconut rice is ready, add a thin layer (I use about 3 tablespoons) to your flour 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.
- You should be able to get about 2 tablespoons of juice from 1 lime.
- The mayonnaise in the sauce is just used to thicken it. If you don’t want mayo and don’t mind a slightly thinner sauce, just substitute extra Greek Yogurt for the mayonnaise.
- These Salmon Tacos are delicious served with chips and dip, like this Pineapple Salsa or Tex-Mex Queso Blanco!