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

Taco Ingredients

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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