Smoky Salmon Tacos with Greek Yogurt Sauce

Whenever salmon tacos are on my mealtime menu, I normally ask my husband, Tim, to grill it. But now that’s it is mega bloodless outdoor, I gave him a spoil through the usage of my oven! By cranking the temp to 450, the salmon cooked perfectly in only 15 minutes. This recipe is gluten-free.

Ingredients

• 1¼ pounds salmon, skinned or with skin
• 1 teaspoon extra virgin olive oil
• Zest of one lime, divided
• A generous sprinkling of ground cumin plus ⅛ teaspoon, divided
• A generous sprinkling of chili chipotle powder plus ⅛ teaspoon, divided
• Kosher salt and pepper
• One 7-ounce container low-fat plain Greek yogurt
• A few squeezes of lime juice
• 12 taco shells, cooked according to package directions
• Optional Toppers: Sauteed bell peppers, fresh cilantro, lime wedges, diced tomatoes

Instructions

1. Preheat the oven to 450°F.
2. Place the salmon, skin side down, on a foil-lined baking sheet. In a small bowl, combine the olive oil and half the lime zest, and spread evenly over the salmon. Add the generous sprinkling of cumin and chili chipotle powder and a few pinches of kosher salt.
3. Bake until just cooked through, about 15 minutes. Remove, cover, and set aside.
4. While the salmon is baking, place the yogurt, the remaining lime zest, the remaining ⅛ teaspoon each of cumin and chili chipotle powder, lime juice, and salt and pepper to taste in a bowl and stir to combine.
5. Serve the taco shells, salmon (cut into slices), yogurt sauce, and optional toppers and let each family member build their own tacos.

NotesI’m a big fan of recipes that give family members lots of healthy choices, so for this recipe, I laid out a bunch of toppers: cilantro, sauteed bell peppers, diced tomatoes, and my smoky Greek yogurt sauce. If I had a gorgeous, ripe avocado on hand, I would have diced that up too.

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