Blackened salmon paired with an avocado crema based slaw makes these Creamy Avo Salmon Tacos a game changer for flavor! Topped with queso fresco to balance the spicy notes, this a recipe that checks all the boxes for delicious!
Ingredients
- 8 EA White corn tortillas
- 1/2 c Queso fresco, crumbled
- To garnish Cilantro, chopped
- Salmon
- 1 lb Salmon, cubed
- 2 T Avocado oil
- 1 EA Garlic clove, crushed
- 2 t Paprika
- 1/2 t Onion powder
- 1/2 t Salt
- 1/2 t Thyme, dried, ground
- 1/4 t Black pepper, ground
- 1/4 t Cayenne pepper
- 1/4 t Oregano, dried
- Slaw
- 2 c Brussel sprouts, shaved
- 2 c Purple cabbage, shredded
- 1 EA Avocados From Mexico, mashed
- 1/2 c Sour cream
- 2 T Mayonnaise
- 1 T Lime juice
- 1/2 t Salt
- 1/4 t Garlic powder
- 1/4 t Ground cumin
Instructions
- Slaw
- In a medium bowl, add avocado and mash.
- Once thoroughly mashed, add all ingredients except brussel sprouts and cabbage. Stir well until combined and a smooth mixture has formed.
- Add brussel sprouts and cabbage and stir until well combined.
- Salmon
- In a medium bowl, add salmon and all ingredients except the avocado oil. Toss the salmon until well coated with seasoning mixture.
- Heat a medium-large skillet on medium-high heat for approx. 2 minutes, until hot.
- Add avocado oil and coat pan. Add salmon to skillet and cook approx. 2-3 minutes per side.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
