These are one of my favorites! Today I tried the greek yogurt topping for the 1st time…and wow! I’m in love! You can make this with any type of fish…salmon, tuna, cod, halibut, tilapia…whatever you wish.
Ingredients (serving for 1 person):
- 4 oz Salmon filet (1 is sufficient for 2-3 tacos. I made extra for another meal…since i’m cooking for 1).
- Mrs. Dash Fiesta Lime seasoning (or seasoning of your liking to blacken your fish).
- 1/2 cup non-fat plain greek yogurt (this makes enough for 2 people)
- 1 tbsp lemon juice
- fresh dill
- 1/2 cucumber
- 1 tomato (or salsa if you wish)
- 1/2 avocado
- 2 white corn tortillas
- low fat feta
Spray your skillet with PAM, season your filets with Mrs. Dash Fiesta Lime, cover and cook on medium heat until flaky and cooked thoroughly.
While the salmon is cooking, dice your cucumbers (I like to remove the seeds…or buy seedless cucumbers). In a bowl, add yogurt, lemon juice, diced cucumbers and dill. You can either cut dill with scissors like I did…or tear apart (like Mini-Me did) 🙂 Isn’t she too cute helping me in the kitchen!! You know who took a lot of these pics too!! 😉 Use as much dill as you wish. I used a lot because it was sooooo good! Mix together and your creamy topping is done. You WON’T miss the sour cream…I promise!
Check your salmon!! If it’s not done yet…check again after you dice your tomato….
Dice tomato (I like to hollow out the tomato so it isn’t runny as I dice it). **You can skip this step if you use salsa!**
Half your avocado. Tip: Slice your avocado long ways…then across (careful not to cut through the skin). Then scoop out with a spoon (see pictures). EASY!!
Heat tortillas per instructions. I like to place them between a wet paper towel and microwave on high for 20 seconds.
Time to make your masterpiece! Lay tortillas on plate. Chop up your salmon, layer your other yummies and top with your creamy cucumber dill yogurt. Crumble feta on top if you wish…or you can leave it off.
GRAB and GRUB!!
**If you are on a LOW CARB day…forget the tortillas. Platter your filet and top with toppings and creamy yogurt…or platter on top of a bed of romaine for a salad!**