Ingredients:

  • 2 (6 oz / 170g each) skinless salmon fillets, about 1-inch thick
  • 1 tablespoon / 15 ml olive oil
  • 2 teaspoons / 10 ml blackened seasoning (store-bought or homemade blend)
  • Pinch of salt
  • Pinch of black pepper
  • 2 cups / 120g shredded green cabbage
  • 1/2 cup / 30g shredded red cabbage
  • 1/4 cup / 30g shredded carrots
  • 2 tablespoons / 30 ml mayonnaise
  • 1 tablespoon / 15 ml lime juice
  • 1/2 teaspoon / 2.5 ml honey
  • Salt and pepper to taste
  • 1/4 cup / 60 ml sour cream
  • 2 tablespoons / 30 ml mayonnaise
  • 1 tablespoon / 15 ml lime juice
  • 1/4 cup / 5g chopped fresh cilantro
  • Pinch of garlic powder
  • 4 small (6-inch) corn or flour tortillas
  • Optional toppings: avocado slices, pickled onions, hot sauce

Instructions:

  1. Prepare the Blackened Salmon: Pat salmon fillets dry with paper towels. Brush with olive oil. Season generously with blackened seasoning, salt, and pepper.
  2. Cook the Salmon: Heat a large skillet (preferably cast iron) over medium-high heat until smoking hot. Place salmon fillets in the skillet and cook for 3-4 minutes per side, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  3. Make the Slaw: In a medium bowl, combine shredded cabbage, carrots, mayonnaise, lime juice, and honey. Season with salt and pepper to taste. Toss to combine.
  4. Prepare the Cilantro-Lime Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, cilantro, garlic powder, salt, and pepper.
  5. Warm the Tortillas: Warm tortillas according to package directions or in a dry skillet over medium heat for a few seconds per side.
  6. Assemble the Tacos: Flake the blackened salmon into bite-sized pieces. Divide salmon evenly among the warm tortillas. Top with slaw, cilantro-lime sauce, and any desired toppings. Serve immediately.