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Sumac Salmon Tacos with Coriander-Mint Yogurt | dishingouthealth.com
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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.
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 362kcal

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