Salmon Tacos with Creamy Lemon Dill Sauce and Red Cabbage Slaw
Serves: 2
For the Salmon:
  • 2 salmon filets, skin removed
  • 2 lemons
  • 1 Tbsp dill
  • 1 Tbsp fresh basil
  • ¼ cup of Greek yogurt
  • 2 Tablespoons of olive oil
  • Salt and Pepper to Taste
For the Slaw:
  • ½ a head of red cabbage, chopped
  • ¼ of red onions, chopped
  • ¼ cup of apple cider vinegar
  • 1 tsp honey
  • 1 tsp celery seed
  • 1 tsp of red pepper flakes (optional)
Corn or whole wheat flour tortillas
  1. Combine all ingredients for the cabbage slaw. Refrigerate for at least 1 hour.
  2. Preheat oven to 450°F. Spray a baking sheet with cooking spray. Season salmon with salt and pepper and the juice of 2 lemons. Place in the oven for 12-15 minutes. Add tortillas wrapped in tin foil the last 2-3 minutes to warm through.
  3. While the salmon cooks, chop fresh dill and basil. In a small bowl, whisk together Greek yogurt and olive oil. Add fresh herbs. Add more olive oil for a thinner sauce. Salt and pepper to taste.
  4. Remove the salmon and the tortillas from the oven, let the salmon cool, and then cut salmon into long strips. Place salmon into tortillas; add sauce, top with cabbage slaw, and serve.
Recipe by Breaking Down Nutrition at