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Parchment-Roasted Salmon Tacos with Yogurt-Avocado Crema

Parchment-Baked Salmon Tacos with Yogurt-Lime Crema

Beth Allingham of www.amealinmind.com
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.
Prep Time 10 mins
Cook Time 20 mins
Course Fish, Main Dish
Cuisine Mexican
Servings 6 servings


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.


Adapted from this recipe for blackened salmon tacos and this recipe for avocado-yogurt crema.
Keyword 30 minute dinner, corn tortillas, gluten-free recipe, salmon tacos, street tacos, tacos, yogurt-lime crema
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