Mediterranean Crispy Salmon Tacos
These Mediterranean crispy salmon tacos are jam packed with flavor and texture. Layered with creamy hummus, crispy marinated salmon bites, bold tzatziki, spicy chickpeas and fresh dill, you’re going to love this flavor combo. It combines a variety of Mediterranean flavors all in one delicious taco.
Ingredients Needed for Mediterranean Crispy Salmon Tacos
Chickpeas – Rinse and drain one 15-ounce can of chickpeas. Add the dried chicken peas to a bowl, combine with olive oil, cumin, chili powder, paprika, salt, garlic powder and black pepper. Toss until well coated and add to a baking tray that’s been lined with parchment paper. Bake for 30-40 minutes at 400 degrees. Be sure to shake the peas halfway through baking. Remove from the oven and set aside.
Tzatziki – This recipe calls for homemade tzatziki sauce. You’ll combine Greek yogurt, olive oil, minced garlic, fresh squeezed lemon juice, chopped fresh dill, salt and grated cucumber that has been squeezed in a cheesecloth to remove excess liquid. Mix until well combined. Cover and refrigerate until you’re ready to use it. Any extra tzatziki can be enjoyed later through the week.
Salmon – This recipe calls for about one pound of salmon. Cube the salmon and add it to a bowl. Option to leave the skin on or remove it. Toss the cubed salmon with olive oil, fresh squeezed lemon juice, honey, salt and black pepper. Heat a small non-stick skillet over medium high heat. Spray the skillet with olive oil cooking spray and add the salmon. Pan sear for 4-5 minutes or until the salmon reaches your desired doneness. Be sure to turn the salmon cubes a few times while cooking. Remove from the heat set aside.
Taco Ingredients – This recipe calls for four warmed tortillas. You can use whatever tortilla you enjoy most. You’ll also need one lemon cut into wedges, fresh dill and about ¼ cup of hummus. Store-bought hummus is fine. You’ll add about one tablespoon of hummus to the base of each tortilla when you begin to assemble the tacos.
How to Make Mediterranean Crispy Salmon Tacos
Make the Chickpeas
Preheat the oven to 400 degrees. Rinse and drain one 15-ounce can of chickpeas. Add the dried chicken peas to a bowl, combine with olive oil, cumin, chili powder, paprika, salt, garlic powder and black pepper. Toss until well coated and add to a baking tray that’s been lined with parchment paper. Bake for 30-40 minutes at 400 degrees. Be sure to shake the peas halfway through baking. Remove from the oven and set aside.
Make the Tzatziki
Combine 0% Greek yogurt, olive oil, minced garlic, fresh squeezed lemon juice, chopped fresh dill, salt and grated cucumber that has been squeezed in a cheesecloth to remove excess liquid. Mix until well combined. Cover and refrigerate until you’re ready to use it.
Make the Salmon
Cube the salmon and add it to a bowl. Option to leave the skin on or remove it. Toss the cubed salmon with olive oil, lemon juice, honey, salt and black pepper. Heat a small non-stick skillet over medium high heat. Spray the skillet with olive oil cooking spray and add the salmon. Pan sear for 4-5 minutes or until the salmon reaches your desired doneness. Be sure to turn the salmon cubes a few times while cooking. Remove from the heat set aside.
Assemble the Tacos
Warm four tortillas. Add a smear of hummus to the base of each tortilla. Layer each tortilla with the cubed crispy salmon, a dollop of tzatziki, a spoonful of spicy chickpeas, some fresh dill and a squeeze of lemon. Serve and enjoy.
Storage
Best enjoyed immediately. Extra salmon, chickpeas, or tzatziki can be store in separate sealable containers in the refrigerator for three to four days.
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Mediterranean Crispy Salmon Tacos
Equipment
- 3 mixing bowls
- 1 baking tray lined with parchment
- 1 non-stick skillet
- 1 grater
- 1 sheet cheesecloth
Ingredients
Salmon
- 1 lb. salmon, cubed, option to remove skin
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice, fresh squeezed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tzatziki
- 1 cup 0% Greek yogurt
- 1 tablespoon olive oil
- 1.5 teaspoons garlic, minced or finely diced
- 1 tablespoon lemon juice, fresh squeezed
- 1.5-2 tablespoons dill, freshly chopped
- ¾ cup English cucumber, grated / squeezed with cheesecloth
- salt, to taste
Spicy Chickpeas
- 15 ounce can chickpeas, rinse, drain, pat dry
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
Tacos
- 4 tortillas warmed, warmed
- ¼ cup hummus, divided into four portions
- dill , as garnish
- 1 lemon , cut into wedges
Instructions
How to Make Mediterranean Crispy Salmon Tacos
Make the Chickpeas
- Preheat the oven to 400 degrees. Rinse and drain one 15-ounce can of chickpeas. Add the dried chicken peas to a bowl, combine with olive oil, cumin, chili powder, paprika, salt, garlic powder and black pepper. Toss until well coated and add to a baking tray that’s been lined with parchment paper. Bake for 30-40 minutes at 400 degrees. Be sure to shake the peas halfway through baking. Remove from the oven and set aside.
Make the Tzatziki
- Combine 0% Greek yogurt, olive oil, minced garlic, fresh squeezed lemon juice, chopped fresh dill, salt and grated cucumber that has been squeezed in a cheesecloth to remove excess liquid. Mix until well combined. Cover and refrigerate until you’re ready to use it.
Make the Salmon
- Cube the salmon and add it to a bowl. Option to leave the skin on or remove it. Toss the cubed salmon with olive oil, lemon juice, honey, salt and black pepper. Heat a small non-stick skillet over medium high heat. Spray the skillet with olive oil cooking spray and add the salmon. Pan sear for 4-5 minutes or until the salmon reaches your desired doneness. Be sure to turn the salmon cubes a few times while cooking. Remove from the heat set aside.
Assemble the Tacos
- Warm four tortillas. Add a smear of hummus to the base of each tortilla. Layer each tortilla with the cubed crispy salmon, a dollop of tzatziki, a spoonful of spicy chickpeas, some fresh dill and a squeeze of lemon. Serve and enjoy.
