Ingredients:

  • 1/2 pound (225g) fresh salmon fillet, skin on or off
  • 1 teaspoon (5 ml) olive oil
  • 1/4 teaspoon (1g) garlic powder
  • 1/4 teaspoon (1g) chili powder
  • 1/8 teaspoon (0.5g) ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) plain Greek yogurt
  • 1 tablespoon (15 ml) lime juice, freshly squeezed (or to taste)
  • 1 clove garlic, minced
  • 1-2 tablespoons (15-30ml) fresh cilantro, chopped (or to taste)
  • Salt and freshly ground black pepper, to taste
  • 8-10 medium tortillas (corn or flour - your choice!)
  • 1 avocado, diced
  • Iceberg lettuce, shredded (or your favorite lettuce)
  • Lime wedges, for serving

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with foil.
  2. Place salmon on the baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, chili powder, cumin, salt, and pepper.
  3. Bake for 10-15 minutes, or until the salmon flakes easily with a fork. (Check for doneness – internal temp of 145°F/63°C)
  4. While the salmon bakes, combine Greek yogurt, lime juice, minced garlic, cilantro, salt, and pepper in a medium bowl. Taste and adjust seasonings.
  5. Dice the avocado and shred the lettuce.
  6. Once the salmon is cooked, use a fork to roughly flake it into bite-sized pieces.
  7. Warm tortillas if desired. Fill each tortilla with flaked salmon, a dollop of cilantro-lime sauce, diced avocado, and shredded lettuce.
  8. Serve immediately with extra lime wedges.