Salmon Tacos with Avocado Yogurt Crema

Save this recipe for salmon tacos with avocado yogurt crema to make for an easy weeknight meal that’s bursting with flavor and nutrition! It’s filled with veggies and you can make the salmon in under 10 minutes.

Salmon is one of my favorite protein sources. It’s filled with healthy omega-3 fatty acids and is super versatile to cook with! Sometimes I get sick of just plain salmon with veggies on the side which is why these salmon tacos with avocado yogurt crema are a great way to switch it up with tons of flavor!

If you don’t have these veggies at home feel free to use your own mix. The cruciferous veggies mix I used give these tacos a nice crunch and the feta cheese and slightly spicy avocado crema tie it all together with a creamy finish.

Cooking Salmon: Which Way is Best?

Sometimes I think fish gets a bad rap for being complicated to cook, but that’s truly not the case especially with salmon! Of course the best way to cook it also depends on your taste preferences but I have two fool-proof ways that turn out delicious every single time.

Let’s start with what type of salmon to buy. I always opt for wild caught boneless salmon when possible. Whole Foods and Trader Joes both sell it fresh (Trader Joes also has frozen fillets but I’ve been disappointed with the quality lately) at a reasonable price.

To season salmon I place the filets in a Tupperware with olive oil, salt and pepper, lemon juice and fresh ginger. The exact measurements are in the recipe below! Then I cook the salmon one of these two ways:

1. Baked. Preheat the oven to 450 degrees F. Place seasoned salmon skin side down on a baking sheet with parchment paper for easy clean up and bake for 12-15 minutes.
2. Pan seared. Done in under 10 minutes, pan seared salmon is super easy and comes out great every time. Place filets skin side up on a skillet. Since there’s already olive oil on the salmon you may not need more, but if it’s sticking to the pan add a little less than a tablespoon to the pan. Sear for 3-4 minutes, flip to the other side and sear for 3-4 more minutes. You’ll get nice grill marks on the salmon and that’s it!

This recipe works great with fish that you just cooked and is also great if you have leftover salmon and want to jazz it up to eat the second day!

Corn vs. Flour Tortillas: Which is Healthier?

You’re at the grocery store and looking at all the different tortilla options and what do you choose? If you’re looking for a grain free option I highly recommend Siete Foods almond or casava flours tortillas (and chips!).

If you’re between corn and flour tortillas, here are the facts. Corn tortillas are lower in calories and carbs than most flour tortillas and have more fiber. They are also usually smaller than flour tortillas for built in portion control!

Corn tortillas also have less ingredients than some flour tortillas. Be weary of added sugars, etc. when you’re reading tortilla labels! For this recipe I opted for sprouted corn tortillas, which means that the corn was soaked in water which helps to unlock more of it’s nutrition and decreases the phytic acid (compound that impairs absorption of some minerals) content. I don’t always buy everything sprouted, but if you eat a lot of grains, nuts and seeds, it’s worth it!

Salmon Tacos with Avocado Yogurt Creama

Maggie Michalczyk, RDN

Take your taco game up a notch by filling them with salmon and juicy protein-packed salmon! These salmon tacos are easy to make and you’ll want to put this avocado yogurt crema on literally everything! 

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings 3 tacos

Ingredients

  

For the Salmon:

• 1-2 salmon boneless filets with skin on
• 1-2 tbsp. olive oil
• 1/2 lemon juiced
• 2 tsp. freshly grated ginger
• 1 tsp. garlic powder
• salt and pepper

For the Tacos: 

• 2-3 corn or sprouted corn tortillas
• 2 cups mix of shaved Brussel sprouts kale, cauliflower, carrot and cabbage (I opted for a pre-made mix at the store to save time)
• 1 red orange or yellow pepper, sliced into strips
• 1/4 cup crumbled feta cheese
• 1/4 cup pumpkin seeds
• For the Avocado Crema:
• 1 avocado
• 1 container plain greek yogurt I opt for the 0% plain version of this brand
• 1/2 lemon juiced
• salt and pepper to taste
• red pepper flakes optional

Instructions

 

For the Salmon:

• Season the salmon filet(s) with olive oil, lemon juice, ginger, garlic and salt and pepper.
• Heat a skillet over medium heat. Place salmon skin side up and sear for 3-4 minutes. Flip to the other side with the skin down and sear for 3-4 more minutes. You may need to add a little more olive oil to the pan if the salmon starts to stick. 

For the Avocado Crema: 

• Mash 1-2 avocados (2 avocados will give you a little left over!) in a small bowl. 
• Add the yogurt, lemon juice and salt and pepper. Mix together until nicely combined 
• Sprinkle red pepper flakes on top for a little bit of spice.

To Assemble the Tacos: 

• Heat the tortillas on a warm skillet.
• Add the veggie mix and the peppers to the inside of each taco so that each has a good amount.
• Cut the salmon filets into a couple of pieces and add them to the tacos. Top with crumbled feta, pumpkin seeds, and a dollop of avocado yogurt crema on each. 

If you’re into this recipe I’m sure you will also love this recipe for no bean pumpkin turkey chili and this one for kale cauliflower power breakfast bowls.

XOXO

MAGGIE

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