Salmon Tacos With Beets and Corn

Salmon Tacos With Beets and Corn requires steamed beets. You can steam them yourself or purchase them pre-steamed within the refrigerated section at the supermarket.

INGREDIENTS

1salmon fillet (about 3 oz), skin removed, cut into 9 bite-sized pieces
1/4teaspoon cumin, plus more for the yogurt sauce
1pinch paprika
Salt
Pepper
1teaspoon canola oil
1/4cup plain 2-percent-fat Greek yogurt
1teaspoon fresh dill, chopped
1/2lime, zest, and juice, divided
2medium steamed beets, cut into rough ½-inch pieces
1/4cup fresh corn kernels (from about ½ small ear)
1tablespoon fresh mint, torn
3small corn tortillas

DIRECTIONS

Season salmon with cumin, paprika, salt, and pepper. In a large skillet over medium-high heat, heat 1 tsp oil. Add salmon and cook, turning occasionally, until lightly browned on all sides, about 4 minutes. Remove from skillet and set aside.
In a bowl, stir together yogurt, dill, lime zest, half the lime juice, and a sprinkle of cumin.
In another bowl, stir together beets, corn, mint, and salmon.
Wipeout skillet and return to medium heat. Warm tortillas, about 1 minute per side.
Top tortillas with salmon and vegetables. Garnish with yogurt sauce and remaining lime juice.