Kicking off cinco de mayo week with these blackened salmon tacos topped with a creamy avocado slaw, garnished with crumbled cotija cheese and cilantro.
Feliz cinco de mayo la semana {translation: happy cinco de mayo week}! Yes, I’m turning the one day celebration into a full week celebration because I’m American and that’s what we do, right? Let’s be honest, birthday’s, weddings, and anniversaries have all died and turned into birth week, wedding week and anniversary week.
I just finished my one year wedding anniversary week so I’m jumping right into celebrating a week appreciating the delicious flavors of cilantro, guacamole, and salty, blue corn tortilla chips.
If you didn’t know, behind grilled kabobs {salads and trail mix}, Mexican food is my favorite food. So when Frank and Mike from Local Crate asked if I wanted to collaborate on a recipe for their weekly menu the first thing that came to mind was tacos. Because who doesn’t love tacos?!
Especially fish tacos. But I’ll be honest, fish tacos are something I used to only order when I was out to eat. Making fish at home can be intimidating; not to mention, finding fresh, wild-caught fish that doesn’t taste ‘fishy’ can be a challenge. Which is one of the reasons I love Local Crate. They use only the best ingredients, locally sourced when possible. The pre-portioned ingredients are delivered directly to your doorstep in a beautifully curated crate. Allowing you to enjoy healthy meals you wouldn’t normally make at home.
And you kind of feel like you’re the star of top chef in your very own kitchen {hide the crate and don’t tell your husband, he’ll be so impressed with your cooking skills he may even do the dishes}!
If you’re sold and you want these blackened salmon tacos + creamy avocado slaw delivered to your doorstep you can order here! If you still need some convincing, keep scrolling {warning: the below photos have been known to increase salivation and desire to eat within minutes of viewing}.
Get on my email list and get these Blackened Salmon Tacos + Creamy Avocado Slaw delivered to your door for FREE with Local Crate! Promo code will be emailed to you — get on my email list!
blackened salmon tacos + creamy avocado slaw
This recipe is tested and approved! If you follow me or local crate on snapchat {@lindseybomgren + @localcrate}, you know that I was in the local crate test kitchen last week to perfect this recipe with Chef Mike.
We broke the recipe down, step-by-step, to capture some ah-maz-ing photos for the recipe cards. Yes, to make things even easier your meals come packed with step-by-step photo instructions.
We started by creating a marinade for the salmon. Consisting of olive oil, fresh lime juice, chili powder, ground cumin, salt and pepper.
While the salmon absorbed the flavors of the the marinade, we prepped the creamy avocado slaw. Slicing the cabbage, garlic, shallot, cilantro, jalapeño, and the most important ingredient, the avocado.
The benefit of working with chef Mike was I got to watch him beautifully cut, de-pit, and scoop out the buttery inside of an avocado. His technique was much more graceful than me flinging the pit half way across the kitchen.
He whacked his knife into the pit, then gave it a twist and easily removed the pit and scooped out the inside of the avocado.
The avocado is mashed with the cabbage to create a creamy avocado slaw. This is hands down my favorite part of the recipe. And the best part is you will most likely have left-over slaw that you can serve as a side salad with your tacos.
Then we seared the salmon in a medium sauté pan over medium heat. Since we were at the stove we also starting toasting the corn tortillas per Mike’s suggestion. See cooking with a chef you learn a thing or two. Like that if you toast corn tortillas they are way less likely to break or crumble.
And then it’s time to bring the all the flavors together. Laying your tortillas out, with the non-fried sided up; divide the salmon between the tacos.
Then add the creamy avocado slaw on top of the salmon and garnish the tacos with cotija cheese and remaining cilantro.
And just like that, it’s never been easier to get in the kitchen and create a beautiful meal for two or four; no pre-planning, grocery shopping, or measuring cups required.
Have I won over your tastebuds? Order this meal between now and Thursday, May 5th, and it will be delivered to your doorstep on Monday, May 9th.
I’m jetting off to Huntington Beach, CA to watch mr. handsome play volleyball this weekend; and since we won’t be getting home till late Sunday evening I’m saving myself some time and stress by having local crate deliver this recipe + chicken gyros with tzatziki & quinoa tabbouleh to my doorstep!
Get on my email list and get these Blackened Salmon Tacos + Creamy Avocado Slaw delivered to your door for FREE with Local Crate! Promo code will be emailed to you — get on my email list!
Seared blackened salmon tacos topped with a creamy avocado slaw, garnished with crumbled cotija cheese and cilantro.
Author: lindsey, nourish move love
Recipe type: dinner
Serves: 2
Ingredients
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
Instructions
Wash and dry all produce.
Chiffonade the cabbage leaves. Remove cilantro leaves from stems and chop. Peel and dice shallot. Mince garlic. Cut in half then juice the limes.
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.
Remove the seeds and stem from the jalapeño and dice. Crumble the cotija cheese.
Remove the salmon from the package, rinse and pat dry.
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.
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.
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.
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.
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!
Notes
**May substitute corn tortilla for lettuce wrap or cabbage leaf wrap.
how will you be celebrating cinco de mayo? tell me in the comments below!
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this post is sponsored by local crate. i was compensated and all opinions are my own. thank you for supporting nourish move love!
just 6 months into business {local crate launched in november 2015}, local crate is changing the way minnesotans think about cooking while also contributing to local hunger relief partners and programs. learn more about local crate and if they deliver beautifully curated crates to your zip code here.
2 comments
Wanna try is soon <3 thx
So good, I seriously can’t get enough of that creamy avocado slaw; I make it weekly! It’s so worth trying! Enjoy! xo-Lindsey
Wanna try is soon <3 thx
So good, I seriously can’t get enough of that creamy avocado slaw; I make it weekly! It’s so worth trying! Enjoy! xo-Lindsey