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!