Blackened Salmon Tacos

1. 1

   Step 1

   • a.Make the avocado crema
   • b.In a small blender or food processor, combine the avocado, Greek yogurt, 1 tbsp lime juice, minced garlic, and 1/4 tsp salt.
   • c.Blend until completely smooth, adding 1-2 tbsp of water as needed to reach a drizzling consistency.
2. 2

   Step 2

   • a.Prepare the slaw
   • b.In a medium bowl, combine the shredded cabbage, thinly sliced red onion, and chopped cilantro.
   • c.Drizzle with the remaining 2 tbsp of lime juice and a pinch of salt. Toss well to combine and set aside.
3. 3

   Step 3

   • a.Season the salmon
   • b.In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, brown sugar, 1 tsp salt, and black pepper.
   • c.Pat the salmon fillets completely dry with paper towels.
   • d.Rub the spice mixture evenly over all sides of the salmon pieces.
4. 4

   Step 4

   • a.Cook the salmon
   • b.Heat the olive oil in a large skillet (cast iron works great) over medium-high heat until it shimmers.
   • c.Carefully place the seasoned salmon in the hot pan.
   • d.Cook for 3-4 minutes per side, without moving it, until a dark, flavorful crust forms and the salmon is cooked through. The internal temperature should reach 145°F (63°C).
   • e.Remove the salmon from the skillet and let it rest for a minute, then flake into large chunks with a fork.
5. 5

   Step 5

   • a.Assemble the tacos
   • b.Warm the corn tortillas in a dry skillet, over a gas flame, or in the microwave.
   • c.Fill each warm tortilla with a portion of the flaked blackened salmon.
   • d.Top with a generous amount of the crunchy slaw and a drizzle of the avocado crema.
   • e.Garnish with crumbled Cotija cheese, extra cilantro, and serve immediately with lime wedges on the side.

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