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Salmon Tacos with Greek Yogurt Sauce assembled on a large white plate

Salmon Tacos with Greek Yogurt Sauce

Print Recipe
These Salmon Tacos with Greek Yogurt Sauce are fresh, slightly spicy, and have a subtle sweetness from the coconut rice. Ready in just 30 minutes!
Course Dinner
Cuisine Mexican
Keyword 30 Minutes or Less, Fish Tacos, Greek Yogurt Sauce, Greek Yogurt Taco Sauce, Salmon Dinner, Salmon Recipes, Salmon Tacos, Tacos with Greek Yogurt Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 tacos
Author Marley Goldin

Equipment

Ingredients

Coconut Rice

  • 1 cup Basmati Rice
  • 13.66 ounces coconut milk 13.66 ounces = 1 can
  • 1 teaspoon coconut oil optional

Salmon Tacos

  • ½ large red onion
  • 1 cup corn kernels canned, frozen, or freshly cut off the cob
  • 2 tablespoon olive oil
  • 3 tablespoons taco seasoning
  • 15 ounces salmon
  • 8 small flour tortillas
  • 1 large ripe avocado

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

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, 13.66 ounces 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.
  • 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.
    ½ large red onion, 1 cup corn kernels, 2 tablespoon olive oil, 3 tablespoons taco seasoning
  • 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.
    15 ounces 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.
  • 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.
    2 tablespoons lime juice
  • 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.
    5.3 ounces Greek Yogurt, 2 tablespoons mayonnaise, 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 flour tortillas.
    8 small 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.

Notes

  • 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!