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Blackened Salmon Tacos with Creamy Avocado Slaw

In collaboration with Nourish Move Love we have created a Seared blackened salmon topped with a creamy avocado slaw garnished with crumbled cotija cheese and cilantro. Visit www.nourishmovelove.com to see her beautiful post on the recipe. 
Difficulty: Easy
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 618 Fat: 21g Carbs: 53g Protein: 55g

Avocado, also called alligator pear, which is a pretty cool name are actually a large berry with a huge pit or seed.  They have a tough outer skin and soft buttery flesh. In this recipe the avocado is mashed with the cabbage to act as a creamy dressing without using mayo or sour cream.

Ingredients
Salmon Filets
Cotija cheese
Spice blend
Green Cabbage
Lime
Corn tortillas
Avocado
Cilantro
Jalapeño
Garlic
Shallot

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Mince To cut a food into very small pieces.

What you need

Medium mixing bowl

Medium sauté pan

Small sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. 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. See the instruction card included in your bag. Remove the seeds and stem from the jalapeño and dice. Crumble the cotija cheese. Remove the salmon from the package, rinse and pat dry.

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Step 2: MARINATE THE SALMON

Mix together the salmon rub with 1 Tbsp. of oil, 1 Tbsp. of lime juice and a pinch of salt and pepper. Add the salmon and coat well. Cover and place in the fridge to get happy.

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Step 3: MAKE THE SLAW

Combine the sliced cabbage, garlic, shallot, 3/4’s of the cilantro, 3/4’s of the avocado, as much jalapeño as you’re comfortable with, 2 Tbsp. of oil and 1 Tbsp. of lime juice. Season with salt and pepper to taste.

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Step 4: SEAR THE SALMON

In a medium sauté pan over medium heat add 1 tsp. of 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, step #5.

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Step 5: FRY THE TORTILLAS

In a small sauté pan over medium - medium high heat add a .5 tsp. of 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.

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Step 6: PLATE YOUR DISH

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!