Tandoori Salmon Tacos

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Ingredients:

Marinade:

• 2 tbsp yogurt

• 2 tbsp olive oil

• 1 tbsp tomato paste

• 1 tbsp lemon juice

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 ½ tsp salt

• 1 tsp red chili powder

• 2 tbsp chicken tandoori/tikka masala

• 1 large salmon filet (you can also use chicken, shrimp, paneer, vegetables, etc)

Spicy cilantro yogurt:

• 1 serrano chili, finely diced 

• ½ c of chopped cilantro

• juice of ½ a lemon

• 5 tbsp yogurt

• 1 tsp olive oil

• salt, to taste

• mini naans (you can also use corn/flour tortillas, or lettuce wraps)

• fresh cilantro, for garnishing 

• sliced onions, for garnishing

• lemon slices

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Instructions:

1. Mix all the ingredients for the marinade in a bowl.

2. Line a baking sheet with parchment paper, and lay a large salmon filet on the sheet.

3. Smear the filet with a thick layer of the marinade.

4. Take the baking tray with the salmon, and place it in the oven. (Note: The oven should be cold, and not preheated)

5. Turn the oven on to 425 degrees after you’ve placed the salmon in, and set a timer for 20-25 minutes. Take it out the timer goes off.

6. For the cilantro yogurt, add the diced serrano chili, cilantro, lemon juice, yogurt, olive oil, and salt in a bowl, and mix. Then set it aside.

7. Warm up your naan on a pan. 

8. To assemble, smear the toasted naan with the spicy cilantro yogurt, top it with flaked salmon, add some fresh cilantro, and onions.

9. Serve with lemon slices

Link to Instagram Video