Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
In a mixing bowl, combine olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Add the salmon fillets and coat them well with the mixture.
Place the salmon on the prepared baking tray and bake for 12–15 minutes or until the fish flakes easily with a fork.
While the salmon is baking, heat a skillet over medium heat and add the diced zucchini. Sauté for about 3–4 minutes until softened slightly. Remove from heat.
Warm the corn tortillas in a separate skillet for about 30 seconds on each side until soft.
Once the salmon is done, let it rest for 5 minutes. Then, flake it with a fork.
Assemble the tacos by placing a few leaves of lettuce on each tortilla, followed by sautéed zucchini and flaky salmon.
Top with a spoonful of yogurt and garnish with fresh cilantro. Serve with lime wedges on the side.
