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Blackened Salmon Tacos with Slaw Recipe Whole30 Paleo-9
Caroline Fausel

Blackened Salmon Tacos with Slaw

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  • 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
 
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Ingredients

Ingredients
  

  • 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.

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