Lox & Everything Taco

Name: Lox & Everything Taco
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Corn tortillas (6-inch); 8 oz Hot smoked salmon or lox; 6 oz Cream cheese, softened; 0.25 cup Red onion, thinly sliced; 2 tbsp Capers, drained; 2 tbsp Fresh dill, chopped; 1 Lemon

Everything-seasoned tortilla with lox, dill cream cheese, capers, red onion.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 5m
Serves: 4
Level: Easy

Ingredients

4servings

Corn tortillas (6-inch)8
Hot smoked salmon or lox8 oz
Cream cheese, softened6 oz
Red onion, thinly sliced¼ cup
Capers, drained2 tbsp
Fresh dill, chopped2 tbsp
Lemon1

Instructions

1
Warm the tortillas
Warm the corn tortillas on a hot griddle until pliable, about 20 seconds per side.
2
Spread the base
Spread a thick, even layer of softened cream cheese over each warm tortilla — this acts as a lipid barrier so the wet salmon and garnishes don't soak through.
3
Flake on the lox
Flake the hot smoked salmon (or lox) evenly over the cream cheese base.
4
Garnish & fold
Garnish precisely with paper-thin red onion, briny capers, and fresh dill. Finish with a squeeze of lemon juice and fold to serve.

Cook it safe

145°F / 63°C — Fish and shellfish, or until the flesh is opaque and separates cleanly.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 448
Fat: 30g
Carbs: 28g
Protein: 17g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 3 of 7 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Electric griddle / flat-top

A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.
Mandoline slicer — Very thin, even slices are hard to hit consistently with a knife.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.