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!
Tacos are one of my favorite food groups. I really don’t get sick of them, however, I love playing around with different variations. I also have this crazy love for Naan bread, so combining the two is just PERFECTION.
Naan bread is stuffed with greek marinated salmon (or your protein of choice), hummus or garlic sauce, and greek salad.
Why you’ll love this recipe
- Easy – this makes a great weeknight meal because they are so quick and easy.
- Versatile – switch up the proteins, etc., to meet your dietary needs! Chickpeas make a great vegan option!
- Wholesome – packed with veggies, protein, and fiber, this make a well-balanced meal!
Naan tacos recipe video
How to make naan tacos
Full recipe & measurements are in the recipe card at the bottom of the post!
Ingredients
- Naan bread
- Protein: I like to do greek marinated salmon, but you can also use chickpeas, tofu, ground chicken, etc. These are super versatile!
- Veggies: grape tomatoes, green bell pepper, cucumber, parsley, red onion, mint leaves (optional)
- Seasonings: sea salt, pepper, red pepper, garlic cloves
- Yogurt: Greek yogurt or coconut yogurt both work! Opt for unsweetened, plain yogurt.
- Red wine vinegar: Used in the greek salad!
- Dijon mustard: Also used in the greek salad dressing!
- Olive oil
- Plain greek yogurt or coconut yogurt: This is used to make the garlic yogurt sauce, but you can also just use hummus!
- Hummus, of choice: Store-bought or homemade works!
Steps to make salmon naan tacos
- Prepare the protein: Toss the salmon in the marinade ingredients, then let it marinate for at least 15 minutes in the fridge. Add the salmon in a single layer to your air fryer tray or basket, skin side down, and cook at 400°F for 7-9 minutes, until the salmon is pink & flakey.
- Make the sauce: Add all of the ingredients to a blender and blend until smooth.
- Chop the salad: 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. Toss everything together. Give it a taste and adjust it, as you’d like.
- Assemble the tacos: Char or warm the 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.
- 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!
How to make vegan naan tacos
Instead of salmon, swap in a can of drained chickpeas! Simply rinse and drain the chickpeas, toss in the salmon marinade listed in the recipe card below, then use! You can even toss the chickpeas and the marinade in a pan over the stovetop for a few minutes to heat through.
FAQ’s & Tips
- To save time, use pre-minced veggies. You can often find pre-minced onions and garlic, and even bell peppers, in most grocery stores. Frozen diced onions and/or garlic also work. If you’re short on time and want a quick weeknight meal, use those!
- Can you use frozen salmon fillets? Fresh salmon is generally better than frozen as it contains less water, but frozen is often more convenient and can still turn out delicious! Make sure that the salmon is fully thawed before marinating and make sure to pat it dry to remove as much excess moisture as possible.
More healthy meal recipes
- Chicken broccoli rice casserole
- Vegan broccoli cheese soup
- Healthy chicken pot pie soup
- Japanese carrot ginger salad dressing
- Viral TikTok egg breakfast sandwich
- One-pan enchilada breakfast skillet
- Paleo sandwich bread
- Breakfast egg stuffed peppers
- Thai crunch salad with peanut dressing
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!
Ingredients
Greek salad
- 1 cup cherry tomatoes, halved or quartered
- 1 green bell pepper, diced small
- 1/4 medium red onion, diced
- 1 english cucumber
- 1/4 cup mint leaves
- 1/4 cup chopped kalamata olives *optional
- Sea salt
- 1/4 cup olive oil
- 3 tbsp red wine vinegar or lemon juice
- 1 minced garlic clove
- 1/4 tsp dijon mustard
- 1/4 tsp sea salt & black pepper *more as needed
- 1/2 tsp dried oregano
Garlic sauce
- 1 garlic clove
- 1 cup thick plain greek yogurt or coconut yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp water, as needed
- 1/2 tsp sea salt
Salmon (or use marinade for chickpeas!)
- 4 salmon fillets
- 1 tbsp olive oil
- 1/4 cup lemon, juiced
- 2 garlic cloves, minced or pressed
- 1/2 tsp each, dried oregano & dried dill
- 1/4 tsp red pepper flakes
- salt & pepper, to taste
Tacos
- Naan breads
- Chopped cilantro or parsley
- Finely sliced jalapenos
- Feta (dairy-free or regular), crumbled * I like VioLife for vegan!
Instructions
Salmon
- 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.
- 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.
Salad
- 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.
- Toss everything together. Give it a taste and adjust it, as you'd like.
Sauce
- Add all of the ingredients to a blender and blend until smooth. Taste, adjusting as you'd like.
Assembling the tacos
- 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.
- 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!
