Blackened Salmon Tacos, Cabbage Slaw and Avocado Crema

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. 1

   In a large bowl, combine the shredded cabbage, shredded carrot, and finely minced onion. Toss them together to distribute evenly.

2. 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. 3

   Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.

4. 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.

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. 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. 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.