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!
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!
Calories: 617kcal | Carbohydrates: 45g | Protein: 50g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 90mg | Sodium: 1798mg | Potassium: 1563mg | Fiber: 9g | Sugar: 8g | Vitamin A: 27612IU | Vitamin C: 13mg | Calcium: 716mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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