Smoky Salmon Butternut Squash Tacos

Smoky salmon butternut squash tacos are a simple and flavorful taco recipe for a quick weeknight meal!

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While these smoky salmon and butternut squash tacos aren't traditional, they're incredibly easy and perfect for fall or winter! Warm and sweet roasted butternut squash paired with shredded Brussels sprouts that get a delightfully crispy texture in the oven create and amazing texture for taco filling. Add a smoky spiced wild salmon with a cool and creamy lime crema on top, and you've got yourself a delicious, high-protein dinner!

These tacos would also be amazing with some quick and easy street corn... let's make them!

Ingredients

The ingredients you'll need to make these salmon tacos are:

• Wild-caught salmon
• Olive oil
• Smoked paprika + garlic powder + salt
• Butternut squash
• Brussels sprouts
• Greek yogurt
• Limes
• Corn tortillas

Plus, any additional toppings you'd like! Avocado, cilantro, feta, and pickled red onions are all delicious.

Please see the recipe card below for full ingredient quantities.

Instructions

1. Preheat your oven to 400 degrees and line a sheet pan with parchment paper or a silicone baking mat.
2. Prepare the ingredients for roasting. Brush salmon with olive oil and sprinkle seasonings all over the top. Cube and thinly slice Brussels sprouts, and toss in olive oil and salt. Place the salmon in a piece of aluminum foil and fully wrap around the salmon, and place in the center of the baking sheet. Place the butternut squash and Brussels sprouts all around the salmon in an even layer.
3. Roast the salmon and veggies for 25-30 minutes, checking the salmon at 15-18 minutes (thinner pieces at 15, thicker at 18) to see if it's done. If it is, remove the salmon and allow it to rest while the other veggies continue to roast. The veggies are done when they're starting to brown on the edges and the squash can be pierced easily with a fork.
4. While veggies are roasting, make the lime crema by whisking together yogurt, lime juice, and lime zest. Use a bit of water to thin, if desired (start small - about one teaspoon at a time).
5. Gently heat corn tortillas in a skillet with a bit of olive oil, just enough to warm and slightly brown them. Serve immediately with roasted veggies, salmon, and lime crema on time. If desired, add more delicious toppings such as cilantro, onions, pickled red onions, jalapeños, or avocado.

📖 Recipe

Smoky Salmon Butternut Squash Tacos

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• Author: Tera
• Total Time: 55 minutes
• Yield: 4-6 1x

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Description

This smoky salmon and butternut squash taco recipe is super simple and perfect for easy weeknight meals! Salmon flavored with smoked paprika and garlic, butternut squash, Brussels sprouts, lime crema.

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Ingredients

Scale ½x1x2x3x

• 1 lb wild caught salmon
• olive oil
• dash of salt
• 2 tsp garlic powder, plus more for the lime crema
• 2 tsp smoked paprika
• 1 medium butternut squash (or 3 cups pre-cubed squash)
• 2 cups Brussels sprouts, shredded
• 1 cup full fat plain Greek yogurt (or sour cream)
• juice and zest of two limes
• corn tortillas
• optional for topping: feta, avocado, cilantro

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Instructions

1. Preheat oven to 400 degrees and line a sheet pan with foil or parchment paper.
2. For the salmon: Brush salmon with olive oil. Sprinkle on salt, garlic powder, and smoked paprika so that it covers the top of the salmon evenly.
3. For the squash & sprouts: Cut the ends off of the butternut squash and slice it in half. You can scoop out the seeds before or after it's done cooking. Brush the flat side of the squash with olive oil and give it a generous pinch of salt. Place it face down on the sheet pan with the salmon. Toss shredded Brussels sprouts in olive oil and salt, and place on the sheet pan, distributing evenly across any open surface area.
4. Bake for about 15-18 minutes or until salmon is done. Remove salmon from sheet pan and return to the oven for 15-20 more minutes. Check about halfway through to be sure the Brussels sprouts aren't burned (they'll cook more quickly when shredded). Remove them from the sheet pan if necessary, otherwise let everything cook until slightly browned and the squash is cooked through completely. Remove from oven and allow to cool for a few minutes before cutting squash into cubes.
5. For the lime crema: While the salmon and veggies are in the oven, whisk together yogurt (or sour cream), lime juice, zest, and a dash of garlic powder (adjust to taste... but start small so you don't overdo it ;)).
6. Assemble the tacos: Warm the corn tortillas a bit if you'd like, then just layer salmon, butternut squash, and Brussels sprouts in each one. Top with lime crema, cilantro, avocado, and/or feta. (I kinda like all of it on at once... :))

• Prep Time: 15
• Cook Time: 40
• Category: Dinner
• Method: Oven
• Cuisine: Mexican