Healthy Salmon Tacos with Cilantro Lime Yogurt Sauce

I’m a big salmon lover. I blame my parents (they are too)! We ate it all the time growing up and while I hated it back then, I’ve really learned to love and appreciate how good it is.

If you search my archives, you’ll see over a dozen recipes I have made using salmon. But one way that I haven’t made in a while is salmon in a taco. So, today, that’s what I’m doing. You can make the salmon any way you like – bake it, bbq it, pan fry it, boil it… whatever you want. It’s a pretty forgiving recipe and you can top the tacos with anything you like.

I am positive you’re going to love this one. Questions? Let me know!

Healthy Salmon Tacos with Cilantro Lime Yogurt Sauce

  • Servings: 8 tacos
  • Difficulty: easy
  • Print


  • 8-10 small tortillas (flour or corn)
  • 1 pound salmon
  • 1 teaspoon olive oil
  • Garlic powder, to taste
  • Ground cumin, to taste
  • Kosher salt & freshly ground pepper, to taste
  • 1 cup thick plain or Greek yogurt
  • Juice from 1/2 lime
  • 1 clove garlic, minced
  • Handful fresh cilantro chopped
  • 1 avocado, diced
  • Lettuce, shredded
  • 1 small handful cherry tomatoes, halved
  • Lime wedges


  1. Preheat oven (or BBQ) to 375 degrees. Line a baking sheet with silpat or aluminum foil.
  2. Place salmon on the baking sheet and coat it with olive oil. Sprinkle with garlic powder, ground cumin and salt & pepper and cook until it flakes, about 10-15 minutes per side (if bbq’ing salmon, cook 6-8 minutes per side). Once cooked, cut into large bite-sized pieces and set aside. 
  3. Meanwhile, in a small bowl, combine yogurt, lime juice, garlic and cilantro.
  4. To serve, warm the tortilla in the (already warmed) oven for a minute. Remove and layer with yogurt mixture, then salmon and top with avocado, lettuce and tomatoes. Serve with lime wedges and enjoy immediately! 

Adapted from:


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