Try these memorable and flavorful parchment-roasted salmon tacos with pickled red onions, avocado and yogurt-lime crema. The salmon is covered with a garlic-spice rub and wrapped in parchment so bakes up extra tender and juicy.
For the spice rub and salmon
- 1 tablespoon paprika
- ¼ teaspoon cayenne
- 1 teaspoon dried thyme
- 1 tablespoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 teaspoons kosher salt
- 3 cloves of garlic, minced
- 4 6- to 7-ounce pieces salmon, skin-on
- 2 tablespoons olive oil
For the yogurt-lime crema
- ½ ripe avocado
- ½ cup full-fat plain coconut yogurt (or dairy)
- 1 tablespoon lime juice
- 1 tablespoon cilantro leaves
- ¼ teaspoon cumin
- ½ teaspoon salt
- Up to ¼ cup water, see instructions
For the tacos
- 12 corn tortillas (more if you use 2 tortillas per taco)
- 1 cup romaine lettuce or green cabbage, shredded
- Avocado wedges
- Parchment-baked salmon
- ½ cup pickled sliced red onion
- 2 tablespoons minced cilantro
- ½ cup yogurt avocado crema, plus more for the table
- 1 lime, cut into wedges
To make the salmon:
- In a small bowl, combine the spices.
- Parchment-only method: place the fish skin-side down on a sheet of parchment paper lining a baking sheet. Spread the rub mixture over the salmon on the flesh side only. Place a second sheet of parchment on top of the fish, fold in the sides, then the top and bottom to form a packet. Tie the packet closed using baking string.
- Silpat-parchment method: Place a silpat in the baking sheet and place the salmon on it skin side down. Coat the non-skin side with the spice-garlic rub. Gently press a sheet of parchment paper over the top of the fish so that it’s completely covered and the rub holds the paper in place.
- Bake the fish at 350 degrees F for 20 minutes or until a thicker part of the edge flakes with a fork. (note: we prefer it slightly underdone, so it’s more tender – bake for longer if you like it thoroughly cooked in the middle)
To make the yogurt-lime crema:
- Blend all the ingredients in a hand-held food processor. Scrape down the sides to get all the small bits of the ingredients.
- If you want a sauce that you will drizzle, rather than spoon on, add up to ¼ cup water. I hate to dilute this tasty sauce with the water, which is why my “drizzle” looks like “fingerpaint”.
- This sauce is very customizable, and you could use half mayo and half yogurt if plain yogurt is a little sour for you.
To assemble the tacos:
- Soften the tortillas by your preferred method. We moisten the tortillas and warm them in a non-stick skillet on the stove-top until they are soft and flexible or microwave them in a single layer on a plate, about 40 seconds per 2-3 corn tortillas.
- Fill each tortilla with a bottom layer of crema, lettuce or cabbage, avocado wedges, pickled onion, and 2-3 tablespoons of salmon.
- Garnish with a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of yogurt-avocado crema.
Keywords: tacos, street tacos, salmon tacos, yogurt-lime crema, corn tortillas, gluten-free recipe, 30 minute dinner