Blackened Salmon Tacos Creamy Avocado Slaw Recipes

SALMON TACOS

Steps:

• Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
• Stir in the salt, lime zest and juice, and hot sauce.
• Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don't have time, the resting while you prep the salmon will still give you good results.)
• Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
• In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
• With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
• Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
• Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

BLACKENED FISH TACOS WITH AVOCADO SLAW

Steps:

• For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
• In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
• For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
• Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
• Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

BLACKENED SALMON TACOS + CREAMY AVOCADO SLAW

Steps:

• 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!

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
• Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
• Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
• Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
• Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
• Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.