Salmon Caesar Soft Tacos
4-4oz. Salmon filets
1 tsp. garlic powder
1 tsp. old bay seasoning
1 tsp. Kosher salt, divided
1 ½ tsp. black pepper, divided
1 tbsp. Avocado oil
8 flour tortillas
1 bag Romaine lettuce, rinsed and drained
1 ½ cups freshly grated Parmesan cheese, divided
1/3 cup garlic croutons, crushed
1 cup Greek Yogurt
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 lemon, juiced
On a large baking sheet, lined with foil or parchment paper and sprayed with cooking spray, prepare salmon. Rinse and pat dry with paper towels. Place salmon, skin side down on baking sheet. Rub the salmon with avocado oil, then season the fish with garlic powder, old bay, 1 tsp. kosher salt and 1 tsp. ground black pepper.
Preheat oven to 400-degrees F. Cook salmon 13-16 minutes, or until internal temperature, in thickest portion of salmon, is 135-140 degrees F. Remove from oven, let cool slightly, then shred with two forks. Set aside.
To a blender, add the Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, ¾ cup Parmesan cheese, ½ tsp. Kosher salt, and ½ tsp. ground black pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed, then set it aside.
Rinse Romaine lettuce and let dry. Add cleaned lettuce to a large bowl along with ¾ cup grated Parmesan cheese, shredded salmon and crushed croutons. Pour the dressing on top of the salad and toss to combine.
Assemble the tacos. Warm the tortillas, then add a generous helping of the salad on to the tortilla. Fold the tortillas in half, serve and enjoy.
