Ingredients:

  • 1.5 lbs fresh salmon fillets, skin removed
  • 2 tbsp Avocado oil
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Cayenne pepper
  • 1 tsp Dried oregano
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 3 cups Shredded red and green cabbage
  • 0.25 cup Fresh cilantro, chopped
  • 3 tbsp Fresh lime juice
  • 1 tbsp Extra virgin olive oil
  • 1 pinch salt
  • 1 pinch sugar
  • 1 large ripe avocado
  • 0.5 cup Greek yogurt
  • 1 clove Garlic, minced
  • 12 small corn tortillas

Instructions:

  1. In a small bowl, whisk together the paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper. Pat the salmon fillets completely dry with paper towels; moisture is the enemy of a blackened salmon tacos crust. Dredge the flesh side of the fish generously into the spice mix.
  2. Heat your cast-iron skillet over medium-high heat until the oil is shimmering and just starting to wisp smoke. Lay the salmon fillets spice-side down. Press gently with a spatula to ensure full contact. Sear undisturbed for 3-4 minutes until a dark, mahogany crust forms.
  3. Flip the salmon carefully. Cook for an additional 2-3 minutes. The fish should flake easily with a fork but remain moist in the center.
  4. Prepare the zesty citrus slaw by tossing shredded cabbage, cilantro, lime juice, olive oil, and a pinch of salt/sugar in a large bowl.
  5. Blend the avocado, Greek yogurt, and minced garlic in a small food processor until smooth to create the avocado crema.
  6. Warm the tortillas and assemble by flaking the salmon into large chunks and topping with slaw and crema.