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Blackened Salmon Tacos with Slaw Recipe Whole30 Paleo-9

Blackened Salmon Tacos with Slaw

  • Author: Caroline Fausel


  • 4 (6 – 8 oz) salmon fillets 
  • 2 Tbs olive oil
  • 8 grain free tortillas
  • ½ red onion, diced
  • 1 roma tomato, diced
  • 1 cup romaine lettuce, shredded
  • 1-2 avocado, sliced
  • Cilantro, for garnish


  • 2 Tbs paprika 
  • 1 tsp cayenne
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp kosher salt


  • 1 bag broccoli slaw
  • 1 small bag shredded carrots
  • 1 cup shredded beets
  • 1 granny smith apple, julienned
  • 1 red onion, thinly sliced
  • ⅓ cup pecans, toasted and chopped
  • 2 Tbs tahini
  • 1 Tbs apple cider vinegar
  • 2 Tbs lemon juice
  • 1 – 2 Tbs honey
  • 1 Tbs olive oil
  • salt & pepper to taste



  1. Make the blackened seasoning mix by combining all the seasoning ingredients into a small bowl and whisking until well combined. Set aside.
  2. Make the dressing for the slaw by combining the tahini, apple cider vinegar, lemon juice, honey and olive oil in a small bowl and whisking until well combined. Season to taste with salt and pepper and set aside.
  3. In a large bowl, combine the broccoli slaw, shredded carrots and beets, apple, red onion and pecans. Set aside.
  4. Pat the salmon fillets dry and lay them skin side down on a large plate or sheet tray and sprinkle with 2 Tbs blackened seasoning mix to coat. 
  5. Heat 2 Tbs olive oil in a large skillet. Place the salmon fillets flesh side up in the skillet and heat until cooked through, turning over half way (about 3 to 5 minutes per side).
  6. Remove from heat and peel off skin. Shred the salmon into large chunks. 
  7. Char the tortillas on the stove top. Fill each tortilla with shredded lettuce, chopped tomatoes and onion and top with shredded salmon. Garnish with avocado slices and cilantro. 
  8. Add the dressing to the slaw and toss to coat. Serve the slaw with the tacos.

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