Sumac Salmon Tacos with Coriander-Mint Yogurt
Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crisp-skinned salmon with warming sumac spice pairs beautifully with cool coriander-mint yogurt and cucumbers in these easy weeknight tacos.
  • **Tacos**
  • 1½ cups English cucumber ribbons
  • 1 shallot, sliced thin
  • 1 Tbsp. white wine vinegar
  • ¼ tsp. granulated sugar
  • ⅛ tsp. crushed red pepper flakes
  • 1 lb. wild salmon (skin-on)
  • 1 Tbsp. olive oil
  • 1 tsp. sumac
  • 1 tsp. lemon zest
  • ¼ tsp. ground cumin
  • ½ tsp. kosher salt, divided
  • ¼ tsp. freshly ground black pepper, divided
  • 8 corn tortillas
  • **Coriander-Mint Yogurt**
  • ½ cup 2% reduced-fat plain Greek yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. freshly chopped mint
  • ¼ tsp. ground coriander
  • ¼ tsp. kosher salt
  • ⅛ tsp. freshly ground black pepper
  1. Combine cucumber, shallot, vinegar, sugar, crushed red pepper flakes, ¼. tsp of the salt, and ⅛ tsp. of the black pepper in a bowl; gently toss. Set aside.
  2. Heat a large nonstick or cast iron skillet over medium-high.
  3. Drizzle olive oil evenly over flesh of salmon. Season with sumac, lemon zest, cumin, remaining ¼ tsp. salt, and ⅛ tsp. black pepper. Place salmon in pan, skin-down, and cook 8 minutes, until skin is crispy and fish is nearly cooked through. Flip, cook 2 minutes, and remove pan from heat.
  4. Prepare yogurt spread by combining all ingredients in a small bowl; stir with a whisk.
  5. Warm tortillas according to package directions. Break salmon into chunks and divide evenly onto each of 8 tortillas. Top evenly with cucumber mixture and coriander-mint yogurt. Garnish with fresh herbs, if desired.
Nutrition Information
Serving size: 2 tacos Calories: 362 Fat: 13 gm Saturated fat: 2 gm Carbohydrates: 33 gm Sugar: 4 gm Sodium: 440 mg Fiber: 4 gm Protein: 29 gm
Recipe by Dishing Out Health at