blackened salmon tacos + creamy avocado slaw
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
Seared blackened salmon tacos topped with a creamy avocado slaw, garnished with crumbled cotija cheese and cilantro.
  • 2, 6 oz boneless salmon fillets
  • 1 medium avocado
  • 4-5 green cabbage leaves, sliced
  • 1 oz crumbled Cotija cheese
  • 2 small-to-medium shallots, diced
  • 1 jalapeno, diced
  • 1 clove garlic, minced
  • 10-12 sprigs fresh cilantro, chopped
  • 3-4 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 6, 6-inch corn tortillas
  • salt and pepper to taste
  1. Wash and dry all produce.
  2. Chiffonade the cabbage leaves. Remove cilantro leaves from stems and chop. Peel and dice shallot. Mince garlic. Cut in half then juice the limes.
  3. Cut the avocado in half lengthwise around the pit. Then turn and pop apart. Use a spoon to scoop it out of the shell then remove the pit.
  4. Remove the seeds and stem from the jalapeño and dice. Crumble the cotija cheese.
  5. Remove the salmon from the package, rinse and pat dry.
  6. Mix together the salmon rub of 1 tsp chili powder and ½ tsp ground cumin with 1 Tbsp olive oil, 1 Tbsp lime juice and a pinch of salt and pepper. Add the salmon and coat well. Cover and place in the fridge.
  7. Combine the sliced cabbage, garlic, shallot, ¾’s of the cilantro, ¾’s of the avocado, as much jalapeño as you’re comfortable with, 2 Tbsp of olive oil and 1 Tbsp of lime juice. Season with salt and pepper to taste. Mash the avocado into the cabbage well to create a creamy slaw.
  8. In a medium sauté pan over medium heat add 1 tsp of olive oil. Remove the salmon from the marinade and season with a pinch of salt and pepper. Sear the salmon for 3-4 minutes on each side. Remove from the heat but keep in the warm pan and break into small chunks.
  9. While the salmon is searing start toasting the tortillas. In a small sauté pan over medium - medium high heat add a .5 ts. of olive oil. When hot add the tortilla and fry for 30 seconds to 1 minute until the tortilla is golden brown and crisp. Remove from the pan and place on a paper towel, crips side up. Season with a pinch of salt.
  10. Lay your tortillas out with the non-fried sided up. Divide the chunked up salmon between the tortillas. Add the creamy avocado slaw on top of the salmon. Garnish with the cotija cheese and remaining cilantro. Enjoy!
**May substitute corn tortilla for lettuce wrap or cabbage leaf wrap.
Nutrition Information
Calories: 618 Fat: 21g Carbohydrates: 53g Protein: 55g
Recipe by Nourish, Move, Love at