Crunchy Blackened Salmon Tacos with Serrano Slaw

• servings: 4 servings

Ingredients

2 cups very finely shredded red cabbage

2 cups very finely shredded green cabbage

1 tbsp finely chopped fresh oregano leaves (or 1 tsp dried)

¼ cup evoo

2 tbsp fresh lime juice

2 tbsp fresh lemon juice

1 serrano (very thinly sliced)

Pinch of Salt

Pinch of Pepper

3 tbsp homemade mayo

1 tbsp lime juice

2 tsp your favorite hot sauce (I used El Yucateco)

1 lb salmon, skin removed (preferably center-cut) (cut into 2-inch strips)

½ tsp cayenne

1 tsp dried thyme

1 tsp paprika

1 tsp garlic powder

1 tsp kosher salt

½ tsp black pepper

1/3 cup panko (I use Aleia's gluten-free panko)

¼ cup olive oil

1 egg

8 tortillas (I use Siete Grain-Free Cassava Tacos)

cilantro (finely chopped)

1 lime, cut into wedges

Directions

For the Slaw:

In a large bowl, combine all of the ‘for the slaw’ ingredients. Toss until well combined. Set aside to let the flavors mend while you prepare the salmon.

Prepare the Aioli:

In a small bowl, combine all of the ingredients and stir until smooth. Set aside.

For the Salmon:

In a small bowl, combine the cayenne, thyme, paprika, garlic powder, kosher salt, pepper and panko. Stir until well combined.

In a separate bowl, combine egg with 1 tsp water and whisk until well combined.

Heat the olive oil in a large nonstick skillet over medium heat.

While the pan is heating, individually dip the salmon into egg wash and shake off excess. Next, roll the salmon into the panko mixture until evenly coated. Gently place into the hot pan and cook until the salmon is cooked through and golden brown on each side, 2-3 minutes per side.

Transfer cooked salmon to a paper towel-lined plate.

Assemble the Tacos:

First, char your tortillas. You can do this 2 ways:

For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.

For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.

Next, place a small amount of the slaw in the bottom of the charred tortilla and top with two of the salmon pieces. Drizzle with the aioli and sprinkle with cilantro. Serve with lime wedges and enjoy!