Flaked blackened wild salmon, shredded red cabbage, avocado chunks, cilantro, scallions, (easy) homemade pickled red onions and cojita cheese packed into warmed flour tortillas. A crisp, satisfying dinner idea for busy weeknights or weekends.
Course Main Course
Keyword Blackened Salmon Tacos
Total Time 30minutes
For the salmon
1poundsalmon filets we used wild in this recipel, but use whatever you'd prefer
2teaspoons garlic powder
To assemble the tacos
1/2 smallhead red cabbagethinly sliced, then chopped
1bunchscallions, thinly sliced
1avocadocut into chunks
1/2smallred onion, pickled*
1/2cup chopped cilantro leaves
1 limecut into wedges
Preheat the grill to high heat. Clean and oil the grates.
In a small bowl, combine paprika, cumin, garlic powder, dark brown sugar, sea salt and black pepper. Mix well.
Place salmon skin side down on a piece of tin foil. Coat the fish with the seasoning and press into flesh (top and sides). Place salmon (on tinfoil) on the grill over direct heat. Reduce heat to medium high. Grill until salmon is cooked through, or until desired doneness. Remove salmon from grill. Flake salmon once cooled, slightly.
To assemble the tacos, lay flour tortillas out flat, top with red cabbage, flaked salmon, avocado, scallions, cilantro, cheese and pickled red onion. Serve with lime wedges.
* To make the pickled onion, combine 1/2 a thinly sliced red onion with 1/2 cup seasoned rice vinegar. Let sit overnight.