Mediterranean Salmon Tacos with White Bean Hummus & Olive Tapenade

salmontacosmainLet’s make Taco Tuesday an every day thing. These are SO worth it! Grilled salmon with white bean hummus and black olive tapenade on corn tortillas finished off with herb goat cheese and a drizzle of balsamic. Hello, soul-mate.

salmontacosAnyone else in a Reese egg coma and desperately craving a fresh, nutritious dinner? Story of my week.

Thankfully, tacos are one of the easiest dishes to “healthify”. The possibilities of veggie, legume and lean meat combinations are truly endless. They’re easy to make gluten-free by using corn tortillas, and just as easy to make vegetarian by using a variety of beans or tofu.

I typically make fish tacos with a mild white fish such as Mahi. However, this particular taco holds some pretty bold flavors, so it only seemed right to toss in a bolder fish. Let me tell you, quasi-Mexican and Mediterranean cuisines just united and fell. in. love.

salmontacos2I probably make salmon at least twice a week. My favorite way to prepare it is simply broiling until the outside is crispy and the inside is soft and buttery. It practically melts in your mouth and I totally loved it tucked inside these corn tortillas.

The olive tapenade is super simple to prepare in a food processor and keeps for ~1 week. In addition to the tacos, I spread it on toasted crostini’s with a feta dip and it served as a great appetizer.

The white bean hummus is just as easy to whip up, though store-bought hummus would also work fine. I would stick with traditional hummus as opposed to the fancy flavors. Trust me, flavor is the last thing these tacos are lacking!


Mediterranean Salmon Tacos with White Bean Hummus & Olive Tapenade

Makes 8 tacos; Serving size: 2 tacos


  • 6 corn tortillas; I used La Tortilla Factory Green Chile Corn Tortillas 
  • 1 lb wild salmon
  • 2 tbsp good quality balsamic vinegar
  • Dash of salt and pepper
  • Optional topping: fresh parsley
  • 1/4 cup herb goat cheese (~1/2 block) – sold in sold in specialty cheese section of grocery store. Generic brand is fine, however I highly recommend Ile de France Chevre (grass-fed goats; amazing, fresh taste and rich texture)

Olive Tapenade:

  • 1 cup pitted black olives
  • 1 garlic clove
  • 2 tbsp fresh Italian parsley
  • 2 tbsp capers
  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar

White Bean Hummus

  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1/2 lemon, juiced
  • 2 tbsp tahini
  • 1 garlic clove
  • 1/4 tsp ground cumin
  • 2 tbsp extra virgin olive oil


  1. To prepare the salmon: Brush flesh of salmon with balsamic vinegar and sprinkle with salt and pepper. Place (skin-down) on a broiler pan, a nonstick baking sheet or a nonstick wire rack placed on a baking sheet. Set under the broiler and cook for 5-6 minutes, or until top appears crispy and browned. Flip the salmon and cook for an additional 5-6 minutes until crispy and brown on the other side. Remove immediately.
  2. To prepare tapenade: Add all ingredients to a food processor and pulse for ~15 seconds. Scrape down the sides and pulse again until finely chopped.
  3. To prepare hummus: Add all ingredients to clean food pressor and puree until smooth
  4. To assemble tacos: spread 2 tbsp hummus on tortilla. Spread 1 tbsp tapenade over hummus. Place 2 ounces of cooked salmon over spread. Top with crumbled goat cheese, parsley and a drizzle of balsamic (optional).

Nutrition facts per serving (2 tacos)

Calories: 480; Total Fat: 22 gm; Saturated Fat: 4.5 gm; Cholesterol: 42 mg; Sodium: 675 mg; Carbohydrates: 33 gm; Fiber: 3 gm; Sugar: 1 gm; Protein: 27 gm

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  1. Olivia says

    These look absolutely amazing! I really, really want to taste these 🙂 Thanks for an awesome recipe! God bless.

      • Olivia says

        That would’ve been awesome, but maybe we can get together again and share recipes. 🙂 I mean everything you make look amazing!!

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