Description
Delicious blackened salmon tacos with creamy avocado, vibrant slaw, and zesty chipotle crema.
Ingredients
- 4 cups thinly sliced cabbage (about ½ head)
- 2 tablespoons rice vinegar
- 1 tablespoon mayonnaise
- 3 tablespoons lime juice (divided)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped dill
- Kosher salt to taste
- ½ cup sour cream
- 1 chipotle in adobo sauce
- 2 ripe avocados (diced)
- 1 tablespoon lime juice
- 1 (1-pound) center-cut salmon fillet (skin and bones removed)
- 2 tablespoons homemade blackening seasoning
- 1 tablespoon canola oil
- 12 (6-inch) corn or flour tortillas
- ½ cup cilantro leaves
- ¼ cup dill
- 2 serrano chiles (thinly sliced)
- 1 lime (quartered)
Instructions
- Prepare the slaw: In a large bowl, mix the sliced cabbage with rice vinegar, mayonnaise, 2 tablespoons of lime juice, cilantro, dill, and a sprinkle of kosher salt. Set aside.
- Make the chipotle crema: In a bowl, combine sour cream and the chipotle in adobo sauce. Mix thoroughly and adjust seasoning if needed.
- Prepare the avocado mash: In another bowl, mash the diced avocados with the remaining lime juice and salt to taste.
- Cook the salmon: Pat the salmon fillet dry and rub both sides with the blackening seasoning. Heat the canola oil in a skillet over medium-high heat. Once hot, place the salmon in the skillet and cook for about 4-5 minutes on each side or until the exterior turns blackened and crisp.
- Warm the tortillas: In a separate pan, warm the tortillas over medium heat for about 30 seconds per side, just until pliable.
- Assemble the tacos: On each tortilla, place a scoop of slaw, a piece of the blackened salmon, a dollop of avocado mash, a spoonful of chipotle crema, and finish with cilantro leaves, dill, and sliced serrano chiles. Squeeze a wedge of lime over the top before serving.
Notes
For a spicier kick, add cayenne pepper to the blackening seasoning. Store leftover components separately in airtight containers.
