Description
- 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
BLACKENED SEASONING:
- 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
SLAW:
- 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
Ingredients
Scale
- Make the blackened seasoning mix by combining all the seasoning ingredients into a small bowl and whisking until well combined. Set aside.
- 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.
- In a large bowl, combine the broccoli slaw, shredded carrots and beets, apple, red onion and pecans. Set aside.
- 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.
- 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).
- Remove from heat and peel off skin. Shred the salmon into large chunks.
- 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.
- Add the dressing to the slaw and toss to coat. Serve the slaw with the tacos.
