Naan Tacos

Flavorful and filling, these naan bread tacos are filled with greek marinated
salmon, greek salad, and a tangy garlic sauce. These can be made vegan too, by
swapping in chickpeas!

Servings:

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Course:

Cuisine:

Mediterranean

Keywords:

Tacos salmon tacos healthy dinner recipes greek tacos high protein lunch mediterranean tacos

Instructions

1 Pat the salmon filets dry with a paper towel and place them in a shallow bowl.
Add the olive oil, lemon juice, and all seasonings to the bowl with the salmon.
Carefully toss to combine, making sure each salmon filet is coated in the
marinade.
2 Place the bowl in the fridge, letting it marinate for at least 15 minutes.
Lightly grease your air fryer tray or basket with olive oil spray. Add the
salmon in a single layer, skin side down and cook at 400°F for 7-9 minutes,
until the salmon is pink & flakey.
3 In a large bowl, whisk together the olive oil, vinegar, garlic, oregano,
mustard, salt, and pepper. Then add in all of the chopped veggies and herbs.
4 Toss everything together. Give it a taste and adjust it, as you'd like.
5 Add all of the ingredients to a blender [https://get.aspr.app/SHHL4] and blend
until smooth. Taste, adjusting as you'd like.
6 Char or warm your naan: Lightly spray both sides of the naan with cooking spray.
"Grill" the naan on a gas stovetop over the open flame until slightly charred,
about 10-20 seconds per side OR Preheat the oven to 200 degrees F. Stack the
naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes.
7 Add some hummus to the top of each naan bread, some of the salmon (you can flake
it up or cut the fillet into pieces), some of the greek salad, jalapenos
(optional), and fresh herbs! Then drizzle over some of the garlic sauce. Enjoy!

Naan Tacos

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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