Sumac Salmon Tacos with Coriander-Mint Yogurt
Crisp-skinned salmon with warming sumac spice pairs beautifully with cool coriander-mint yogurt and cucumbers in these easy weeknight tacos.
Servings: 4
Ingredients
- **Tacos**
- 1 1/2 cups English cucumber ribbons
- 1 shallot sliced thin
- 1 Tbsp. white wine vinegar
- 1/4 tsp. granulated sugar
- 1/8 tsp. crushed red pepper flakes
- 1 lb. wild salmon skin-on
- 1 Tbsp. olive oil
- 1 tsp. sumac
- 1 tsp. lemon zest
- 1/4 tsp. ground cumin
- 1/2 tsp. kosher salt divided
- 1/4 tsp. freshly ground black pepper divided
- 8 corn tortillas
- **Coriander-Mint Yogurt**
- 1/2 cup 2% reduced-fat plain Greek yogurt
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. freshly chopped mint
- 1/4 tsp. ground coriander
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
Instructions
- Combine cucumber, shallot, vinegar, sugar, crushed red pepper flakes, 1/4. tsp of the salt, and 1/8 tsp. of the black pepper in a bowl; gently toss. Set aside.
- Heat a large nonstick or cast iron skillet over medium-high.
- Drizzle olive oil evenly over flesh of salmon. Season with sumac, lemon zest, cumin, remaining 1/4 tsp. salt, and 1/8 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.
- Prepare yogurt spread by combining all ingredients in a small bowl; stir with a whisk.
- 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
Serving: 2g | Calories: 362kcal | Carbohydrates: 33g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Sodium: 440mg | Fiber: 4g | Sugar: 4g