Blackened Salmon Tacos
Prep Time 15 minutes
Cook Time 6 minutes
Servings 8 Tacos
Ingredients
Cabbage Slaw
- 1 cloves garlic minced
- 1/2 teaspoon ground cumin
- 2 teaspoon honey
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 1/2 cup thinly sliced purple cabbage
- 1/2 jalapeno stemmed, deseeded and minced, optional
Avocado Crema
- 1/2 medium avocados
- 1/4 cup water
- 1/2 jalapeno stemmed and deseeded
- 1 clove garlic
- 1 teaspoon olive oil
- 2 tablespoons lime juice
- pinch of salt and pepper
Blackened Salmon
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 2 6 ounce salmon filets
- 2 tablespoons avocado oil
Tacos
- 8 corn tortillas
Instructions
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For the Avocado Cream, combine all ingredients in a blender and puree until smooth.
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For the Cabbage Slaw, in a blender, combine the lime juice, cumin, honey, garlic, salt and olive together. Toss together with the cabbage and jalapeno in a large bowl.
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For the Blackened Salmon, combine the spices in a small bowl, coat the salmon, on the flesh side only.
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Heat the oil in a large skillet over medium heat. Add the salmon flesh side down. Cook for 3-4 minutes per side or until desired temperature is achieved.
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Once the salmon has slightly cooled, peel the skin away and shred the salmon with a fork.
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Meanwhile, warm the tortillas individually over an open gas flame or in a cast iron skillet over medium heat.
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To assemble, add 2 tablespoons avocado cream to the tortillas, divide the salmon among the tortillas and top with slaw. Enjoy!
