Spicy Salmon Tacos with Avocado Yogurt Sauce
If you're looking for a fresh and healthy recipe that’s packed with flavour, these Spicy Salmon Tacos with Avocado Yogurt Sauce are a must-try! With a balance of sweet and spicy sriracha-glazed salmon, creamy avocado sauce, and crunchy veggies, these tacos are perfect for any occasion.
Serves
4
Prep time
10 minutes
Cooking time
10 minutes
Ingredients
Salmon:
- 350g salmon, cut into cubes
- 1 tbsp sriracha
- 1 tbsp honey
- Pinch of salt and pepper
Avocado & Yoghurt Sauce (Makes a generous amount):
- 2 avocados, halved, pitted, and peeled
- 2 jalapeños, halved
- 2 tsp olive oil
- Handful of fresh coriander
- 2 tbsp Greek or plain yogurt
- ½ cup water
- Salt and pepper to taste
Toppings:
- Green cabbage, thinly sliced
- Fresh coriander, chopped
- Lime wedges for squeezing
Directions
- In a bowl, combine the salmon cubes, sriracha, honey, salt, and pepper. Toss until the salmon is evenly coated.
- Preheat the air fryer to 180°C (350°F).
- Place the salmon cubes in a single layer in the air fryer basket.
- Cook for 8-10 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy on the outside.
- Preheat the oven to 200°C (400°F).
- Line a baking try with parchment paper and spread the salmon cubes in a single layer.
- Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- In a blender or food processor, combine the avocado, jalapeños, fresh coriander, Greek yogurt, olive oil and water. Blend until smooth and creamy, adding more water if necessary to achieve a sauce-like consistency. Season with salt and pepper to taste. Set aside.
- Warm the tortillas in a dry pan for 1-2 minutes on each side, or until soft and slightly charred.
- Place a generous spoonful of the avocado yogurt sauce on each tortilla.
- Top with the cooked salmon, green cabbage, and a sprinkle of fresh coriander. Squeeze a lime wedge over the tacos. Serve immediately and enjoy!
Ingredients
Salmon:
- 350g salmon, cut into cubes
- 1 tbsp sriracha
- 1 tbsp honey
- Pinch of salt and pepper
Avocado & Yoghurt Sauce (Makes a generous amount):
- 2 avocados, halved, pitted, and peeled
- 2 jalapeños, halved
- 2 tsp olive oil
- Handful of fresh coriander
- 2 tbsp Greek or plain yogurt
- ½ cup water
- Salt and pepper to taste
Toppings:
- Green cabbage, thinly sliced
- Fresh coriander, chopped
- Lime wedges for squeezing
Directions
- In a bowl, combine the salmon cubes, sriracha, honey, salt, and pepper. Toss until the salmon is evenly coated.
- Preheat the air fryer to 180°C (350°F).
- Place the salmon cubes in a single layer in the air fryer basket.
- Cook for 8-10 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy on the outside.
- Preheat the oven to 200°C (400°F).
- Line a baking try with parchment paper and spread the salmon cubes in a single layer.
- Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- In a blender or food processor, combine the avocado, jalapeños, fresh coriander, Greek yogurt, olive oil and water. Blend until smooth and creamy, adding more water if necessary to achieve a sauce-like consistency. Season with salt and pepper to taste. Set aside.
- Warm the tortillas in a dry pan for 1-2 minutes on each side, or until soft and slightly charred.
- Place a generous spoonful of the avocado yogurt sauce on each tortilla.
- Top with the cooked salmon, green cabbage, and a sprinkle of fresh coriander. Squeeze a lime wedge over the tacos. Serve immediately and enjoy!
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Dinner
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