Spiced Indian Salmon Breakfast Tacos

Indian · 30 min · Fish · pescatarian

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Ingredients

• 4 pieces (about 4 oz each) Salmon fillets
• 8 Small corn or wheat tortillas
• 1/2 cup Greek yogurt
• 2 medium Tomatoes
• 1 small Red onion
• 1/4 cup Fresh cilantro
• 1 Lemon
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 2 tbsp Olive oil

Method

1. Preheat oven to 400°F (200°C). Season salmon fillets with garam masala, turmeric, cumin, salt, and pepper. Drizzle with 1 tbsp olive oil.
2. Bake salmon for 10-12 minutes until cooked through. Flake into large chunks.
3. Meanwhile, dice tomatoes and red onion. Chop cilantro. Mix together in a bowl with a squeeze of lemon juice, a pinch of salt, and a teaspoon of olive oil to make a simple salsa.
4. Warm tortillas in a dry skillet or oven for a few minutes.
5. Spread a spoonful of Greek yogurt on each tortilla. Top with flaked salmon and spoon some tomato salsa over it.
6. Garnish with additional cilantro and a squeeze of lemon if desired.
7. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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