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simple salmon tacos

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! 
Prep Time 5 mins
Cook Time 10 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.