Greens & Salmon Soft Tacos with Chili Dill Sauce
We LOVE these tacos, they're really delicious. Just a few ingredients- all that can be quickly prepared in advance- make dinner ready in lightening speed. When cooking salmon, I always make and save an extra filet, just for recipes like this (cooked salmon can be frozen). Recipe makes an ample 2 servings/4 tacos; could easily make 6 tacos with somewhat more sauce, spinach, onion, & slightly less salmon in each.
Chili Dill Sauce
Whisk together, and set aside, or refrigerate for later:
1/4 c. plain yogurt
1 tsp. dried dill weed
2 tsp. lime juice
1/4 tsp. chili powder
4 flour tortillas
1 skinless, boneless salmon filet, cooked and flaked/chunked (room temp or warmed slightly)
1-2 c. ribbon cut spinach, beet greens, or chard (remove stems, stack leaves, then slice thinly)
2-3 Tbsp. thinly sliced green or red onion
Shredded Parmesan cheese, optional
Warm tortillas one at a time in a dry skillet over medium heat, flipping once (just takes 10-20 seconds each side). Place them on plates, and pile with spinach, onions, and salmon. Drizzle with the Chili Dill Sauce. If you wish, sprinkle with a wee bit of shredded Parmesan- adds a little saltiness.
Fold in half and enjoy!
Recipe created or adapted by Liz Talley, Urban Graze
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