Blackened Salmon Tacos with Slaw, Avocado, and Grapefruit
By Alli BerkeyPublished on June 11, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
2 cups thinly sliced red cabbage ¼ cup Mexican crema, plus extra for serving¼ cup chopped fresh cilantro 1 tablespoon lime juice ½ teaspoon table salt ¼ teaspoon pepper 4 (6-ounce) center-cut skin-on salmon fillets, 1½ thick1 ½ tablespoons blackening seasoning 12 (6-inch) flour tortillas, warmed1 avocado, halved, pitted, and sliced thin1 grapefruit, segmented
Before You Begin
We like to serve these tacos with an assertive hot sauce such as Tabasco.
Instructions
- Combine cabbage, crema, cilantro, lime juice, salt, and pepper in bowl; set aside.
- Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with foil. Sprinkle salmon all over with blackening seasoning, then place skin side down on prepared sheet. Broil salmon on upper rack until well browned, about 6 minutes.
- Transfer sheet to lower rack and continue to cook until salmon registers 135 degrees, about 8 minutes longer. Using fork, gently flake salmon apart on sheet; discard skin. Divide salmon evenly among tortillas. Top with reserved slaw, avocado, and grapefruit segments. Serve with extra crema.
Time
30 minutesYield
Serves 4Ingredients
2 cups thinly sliced red cabbage
¼ cup Mexican crema, plus extra for serving
¼ cup chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon table salt
¼ teaspoon pepper
4 (6-ounce) center-cut skin-on salmon fillets, 1½ thick
1 ½ tablespoons blackening seasoning
12 (6-inch) flour tortillas, warmed
1 avocado, halved, pitted, and sliced thin
1 grapefruit, segmented
Ingredients
2 cups thinly sliced red cabbage
¼ cup Mexican crema, plus extra for serving
¼ cup chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon table salt
¼ teaspoon pepper
4 (6-ounce) center-cut skin-on salmon fillets, 1½ thick
1 ½ tablespoons blackening seasoning
12 (6-inch) flour tortillas, warmed
1 avocado, halved, pitted, and sliced thin
1 grapefruit, segmented
Ingredients
2 cups thinly sliced red cabbage
¼ cup Mexican crema, plus extra for serving
¼ cup chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon table salt
¼ teaspoon pepper
4 (6-ounce) center-cut skin-on salmon fillets, 1½ thick
1 ½ tablespoons blackening seasoning
12 (6-inch) flour tortillas, warmed
1 avocado, halved, pitted, and sliced thin
1 grapefruit, segmented
Why This Recipe Works
Dressing the cabbage before cooking the salmon allowed it to soften slightly while still holding on to its crunch.
Before You Begin
We like to serve these tacos with an assertive hot sauce such as Tabasco.
Instructions
- Combine cabbage, crema, cilantro, lime juice, salt, and pepper in bowl; set aside.
- Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with foil. Sprinkle salmon all over with blackening seasoning, then place skin side down on prepared sheet. Broil salmon on upper rack until well browned, about 6 minutes.
- Transfer sheet to lower rack and continue to cook until salmon registers 135 degrees, about 8 minutes longer. Using fork, gently flake salmon apart on sheet; discard skin. Divide salmon evenly among tortillas. Top with reserved slaw, avocado, and grapefruit segments. Serve with extra crema.
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