Say “hello” to the easiest taco recipe that makes for a light, refreshing, and easy lunch option, any day of the week! These Salmon Caesar Soft Tacos come together in just a few minutes, and are made from crisp caesar salad that’s topped with a creamy high-protein dressing and perfectly-cooked broiled salmon, all wrapped together in a soft flour tortilla. Pair it with a crisp and refreshing drink, and you’ve got the perfect summertime lunch recipe!
Friends, if there’s one thing that I love even more than a good salad, it’s a salad wrapped in a tortilla. I mean truly, could there be anything better than that? Recently, I found myself craving a delicious, crisp, refreshing caesar salad, but wanted to bulk it up a little more and turn it into a delicious, hearty, high-protein meal. So, I threw in my classic broiled salmon, added in my high-protein creamy caesar dressing, loaded it up into a tortilla, and boom: this recipe was born.
Once the weather starts to warm up and my boys and I spend more time outside, I love to spend less time in the kitchen and more time enjoying the sunshine with them. Recently, we have loved spending time on the back patio of our new house, playing, soaking up the sun, and even cooking together. On those days, recipes like these Salmon Caesar Soft Tacos become a staple in my household. Why is that, you may ask? Well, for starters, these tacos come together in under 20 minutes, making them the perfect quick and easy lunch. But second, they’re also packed with protein, which gives us energy to fuel all of our summertime adventures. If you’re looking for the perfect recipe to prep in minutes and take on-the-go, then look no further because these tacos are it!
What You Need to Make These Salad-Packed Tacos
- Salmon: Of course, these wouldn’t be salmon caesar tacos without the salmon! You can use fresh or thawed, frozen salmon here — either one works just as well!
- Seasonings: To season the salmon, you’ll need a combination of garlic powder, onion powder, kosher salt, and ground black pepper. Yum!
- Avocado Oil: Avocado oil is my favorite oil to use here, because it’s full of healthy fats while still remaining neutral in flavor.
- Flour Tortillas: Flour tortillas are perfect for these tacos, because their soft, mild flavor truly allows the caesar salad and the broiled salmon to shine. You can also opt to use a gluten-free flour tortilla alternative here, such as almond flour or cassava flour tortillas.
- Romaine Lettuce: The key to a good caesar salad is using a base of romaine lettuce. It just wouldn’t be a caesar salad without it!
- Garlic Croutons: You can buy premade croutons or make your own with my simple and easy recipe! This is the perfect way to use leftover bread that had become hard and crunchy.
- Greek Yogurt: The key to making the dressing high-protein is to use greek yogurt. Greek yogurt is high in protein and lower in lactose, making it the perfect addition to this recipe!
- Dijon Mustard: Dijon mustard adds the perfect amount of tang to the dressing, so don’t skip this!
- Worcestershire Sauce: If you are gluten-free, be sure to use gluten-free Worcestershire sauce!
- Lemon: The squeeze of fresh lemon juice adds the perfect balance of acidity.
- Parmesan Cheese: I will always recommend using freshly grated parmesan cheese for the best flavor, and this recipe is no exception.
How to Make These Easy Salmon Caesar Tacos
To make these tacos, start by preparing the salmon. Turn the oven broiler on to high. While the oven is preheating, line a baking sheet with foil or parchment paper. If using parchment paper, be sure sure that the parchment paper is not much bigger than the fish is, otherwise the paper will burn under the broiler.
Next, add the salmon filets to the lined baking sheet. Rub the salmon lightly with avocado oil, then season the fish with garlic powder, onion powder, sea salt and ground black pepper.
Once the oven has reached temperature, transfer the salmon into the oven under the broiler, and allow it to broil for 9-11 minutes. If you prefer your salmon rare (like I do!) 9 minutes should be perfect. If you prefer your salmon to be more cooked, keep it in there for 11 minutes, or until it reaches your desired doneness.
Once the salmon is done, remove it from the oven. Shred it with two forks, then set it aside. Next, prepare the high-protein caesar dressing. Add all of the ingredients (the greek yogurt, dijon mustard, worcestershire sauce, lemon juice, parmesan cheese, kosher salt, and ground black pepper) to a blender. Blend until smooth and creamy.
Taste and adjust seasonings as needed, then set it aside while you prepare the salad. Wash and chop the romaine lettuce, and add it to a large bowl alongside the grated parmesan cheese and crushed croutons
Pour the dressing on top of the salad and toss to fully combine. Finally, assemble the tacos. Warm the tortillas according to your preferred method and line them up on a cutting board.
Add the shredded salmon to each tortilla, then add a generous helping of the salad on top. Fold the tortillas in half to form the tacos, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Salmon:
- 1 Pound Salmon
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 1 Tablespoon Avocado Oil
For the Tacos:
- 8 Flour Tortillas, warmed
For the Caesar Salad:
- 2 Heads Romaine Lettuce, washed and chopped
- ¾ Cup Parmesan Cheese, freshly grated
- ⅓ Cup Garlic Croutons, crushed
For the High-Protein Caesar Dressing:
- 1 Cup Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Worcestershire sauce
- 1 Lemon, juiced
- ¾ Cup Parmesan Cheese, freshly grated
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make these tacos, start by preparing the salmon. Turn the oven broiler on to high.
- While the oven is preheating, line a baking sheet with foil or parchment paper. If using parchment paper, be sure sure that the parchment paper is not much bigger than the fish is, otherwise the paper will burn under the broiler.
- Next, add the salmon filets to the lined baking sheet.
- Rub the salmon lightly with avocado oil, then season the fish with garlic powder, onion powder, sea salt and ground black pepper.
- Once the oven has reached temperature, transfer the salmon into the oven under the broiler, and allow it to broil for 9-11 minutes. If you prefer your salmon rare (like I do!) 9 minutes should be perfect. If you prefer your salmon to be more cooked, keep it in there for 11 minutes, or until it reaches your desired doneness.
- Once the salmon is done, remove it from the oven. Shred it with two forks, then set it aside.
- Next, prepare the high-protein caesar dressing. Add all of the ingredients (the greek yogurt, dijon mustard, worcestershire sauce, lemon juice, parmesan cheese, kosher salt, and ground black pepper) to a blender. Blend until smooth and creamy.
- Taste and adjust seasonings as needed, then set it aside while you prepare the salad.
- Wash and chop the romaine lettuce, and add it to a large bowl alongside the grated parmesan cheese and crushed croutons.
- Pour the dressing on top of the salad and toss to fully combine.
- Finally, assemble the tacos. Warm the tortillas according to your preferred method and line them up on a cutting board.
- Add the shredded salmon to each tortilla, then add a generous helping of the salad on top.
- Fold the tortillas in half to form the tacos, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
Response
This looks and sounds amazing! Can’t believe there aren’t any reviews for this yet. I will make this in the near future and come back and add another review for taste!