Name: Avocado Crema
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: 6 servings
Cuisine: mexican_american
Ingredients: 2 pcs avocados (large and ripe, halved and pitted); 0.5 cup sour cream (full-fat recommended for creaminess); 2 tbsp lime juice (freshly squeezed); 0.25 cup coriander leaves (loosely packed); 1 pcs garlic (clove, roughly chopped); 0.5 pcs jalapeño (optional, seeds and ribs removed for mild heat); 0.5 tsp salt; 3 tbsp water (to thin to desired consistency)

Popularity

2.8

Tangy blackened salmon tacos with creamy avocado crema – perfectly spiced and gut-friendly for a fresh feast!

Nutrition per Serving

1166

Calories

47g

Protein

60g

Carbs

85g

Fat

Recipes in this Meal

1. Blackened Salmon Tacos

Flaky, spicy blackened salmon tucked into warm tortillas with a crunchy slaw and creamy avocado sauce. A fresh and flavorful taco night favorite that's ready in under 30 minutes.

Prep15 min

Cook10 min

Servings4

Serving size: 1 serving

668cal

43gprotein

36gcarbs

40g

Ingredients

1.5 lb salmon fillets (skinless, cut into 4 equal pieces)
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
0.5 tsp cayenne pepper
1 tsp brown sugar (lightly packed)
1.25 tsp salt (divided)
0.5 tsp black pepper (freshly ground)

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2. Cabbage Slaw

A classic American side dish that's creamy, tangy, and perfectly crunchy. This simple cabbage slaw comes together in minutes and is the perfect companion for barbecues, picnics, and sandwiches.

Prep15 min

Cook0 min

Servings4

Serving size: 1 serving

3. Avocado Crema

A silky, tangy, and incredibly smooth sauce perfect for drizzling over tacos, nachos, or grilled meats. This easy avocado crema comes together in minutes and is way better than plain sour cream.

Prep5 min

Cook0 min

Servings6

Serving size: 1 serving

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About Blackened Salmon Tacos, Cabbage Slaw and Avocado Crema

Tangy blackened salmon tacos with creamy avocado crema – perfectly spiced and gut-friendly for a fresh feast!

This pacific_northwest dish is perfect for dinner. With 1166.23 calories and 47.24g of protein per serving, it's a nutritious choice for your meal plan.

fat

3 cup shredded cabbage (a mix of red and green is nice)

0.25 cup red onion (thinly sliced)

0.25 cup fresh cilantro (chopped, plus more for garnish)

1 pcs avocado (large, ripe)

0.25 cup greek yogurt (or sour cream)

3 tbsp lime juice (from about 2 limes, divided)

1 clove garlic (minced)

2 tbsp water (to thin the crema)

8 pcs corn tortillas (small, street taco size)

0.25 cup cotija cheese (crumbled, for garnish)

4 pcs lime wedges (for serving)

Instructions

1
Make the avocado crema
- In a small blender or food processor, combine the avocado, Greek yogurt, 1 tbsp lime juice, minced garlic, and 1/4 tsp salt.
- Blend until completely smooth, adding 1-2 tbsp of water as needed to reach a drizzling consistency.
2
Prepare the slaw
- In a medium bowl, combine the shredded cabbage, thinly sliced red onion, and chopped cilantro.
- Drizzle with the remaining 2 tbsp of lime juice and a pinch of salt. Toss well to combine and set aside.
3
Season the salmon
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, brown sugar, 1 tsp salt, and black pepper.
- Pat the salmon fillets completely dry with paper towels.
- Rub the spice mixture evenly over all sides of the salmon pieces.
4
Cook the salmon
- Heat the olive oil in a large skillet (cast iron works great) over medium-high heat until it shimmers.
- Carefully place the seasoned salmon in the hot pan.
- Cook for 3-4 minutes per side, without moving it, until a dark, flavorful crust forms and the salmon is cooked through. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the skillet and let it rest for a minute, then flake into large chunks with a fork.
5
Assemble the tacos
- Warm the corn tortillas in a dry skillet, over a gas flame, or in the microwave.
- Fill each warm tortilla with a portion of the flaked blackened salmon.
- Top with a generous amount of the crunchy slaw and a drizzle of the avocado crema.
- Garnish with crumbled Cotija cheese, extra cilantro, and serve immediately with lime wedges on the side.

349cal

2gprotein

16gcarbs

31gfat

Ingredients

4 cup cabbage (finely shredded, about 1/2 medium head)
1 cup carrot (shredded, about 1 large)
0.25 cup onion (finely minced)
0.75 cup mayonnaise
2 tbsp apple cider vinegar
1.5 tbsp granulated sugar
0.5 tsp celery seed
0.75 tsp salt
0.25 tsp black pepper (freshly ground)

Instructions

1
In a large bowl, combine the shredded cabbage, shredded carrot, and finely minced onion. Toss them together to distribute evenly.
2
In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until the dressing is smooth and well combined.
3
Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.
4
For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled.

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149cal

2gprotein

7gcarbs

14gfat

Ingredients

2 pcs avocados (large and ripe, halved and pitted)
0.5 cup sour cream (full-fat recommended for creaminess)
2 tbsp lime juice (freshly squeezed)
0.25 cup coriander leaves (loosely packed)
1 pcs garlic (clove, roughly chopped)
0.5 pcs jalapeño (optional, seeds and ribs removed for mild heat)
0.5 tsp salt
3 tbsp water (to thin to desired consistency)

Instructions

1
Scoop the flesh from the avocados into a blender or food processor. Add the sour cream, lime juice, cilantro, garlic, jalapeño (if using), and salt. Blend on high for 30-60 seconds until the mixture is completely smooth and creamy, scraping down the sides of the blender with a spatula as needed. Add water, 1 tablespoon at a time, and pulse until you reach your desired consistency.
2
Taste the crema and adjust seasoning if necessary, adding more salt or lime juice to your preference. Transfer to a bowl or squeeze bottle and serve immediately.

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Carbs

60gFat

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Protein

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