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.

Salmon Tacos With Beets and Corn
Salmon Tacos With Beets and Corn


  • 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


  1. 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.
  2. In a bowl, stir together yogurt, dill, lime zest, half the lime juice, and a sprinkle of cumin.
  3. In another bowl, stir together beets, corn, mint, and salmon.
  4. Wipeout skillet and return to medium heat. Warm tortillas, about 1 minute per side.
  5. Top tortillas with salmon and vegetables. Garnish with yogurt sauce and remaining lime juice.


537 calories
19 g fat (3 g saturated)
59 g carbs
12 g fiber
32 g protein

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