Blackened Salmon Taco Bowls with Avocado Crema

gluten freeseafood
Blackened Salmon Taco Bowls with Avocado Crema

This gluten-free blackened salmon taco bowl is served over a bed of quinoa with a spiralized cabbage slaw. The avocado crema is creamy, zesty and made with only three ingredients!

Blackened Salmon Taco Bowls with Avocado Crema

If you’re like me and many humans, you LOVE fish tacos. I love them so much, I tend to order them everywhere I go, on a quest for the “perfect fish taco.”

Lu says they can be found in Southern California, and I say they exist in Mexico, made by the resort we stayed at on our honeymoon in Riviera Maya.

Long story short, everyone has their favorite fish taco.

Fish tacos, though, can sometimes not be filling enough for me (and recently, I’ve been on a serious fiber kick – more to come on that soon). That’s why I love “fish taco bowls,” which are pretty much just the contents of a fish taco poured into a bowl (ditch the tortilla) with other filing ingredients like salad or grains.

Blackened Salmon Taco Bowls with Avocado Crema

Fish tacos have their place, but when I’m in the mood for lots of flavor and one of those hearty bowl meals, I love recipes like these. Also, I don’t always have tortillas in my house – but I have bowls, grains, and always salad.

And if you’ve never spiralized cabbage, make it your monthly goal to do it! It’s a total game-changer, it’s so easy and much safer than clumsily hand slicing with a knife (or is that just me?) This slaw is really simple and crunchy

If you’re not into salmon, try another fish or protein – chicken, shrimp, black beans, whatever floats your boat. And don’t skimp on the avocado crema – it’s only a few ingredients and so creamy and delicious!

Blackened Salmon Taco Bowls with Avocado Crema

Lastly, Happy Father’s Day! We’re celebrating Father’s Day today with my husband (his first official Dad’s Day!), my parents, my grandmother and of course, Luca. It makes my heart swell watching Lu become such a wonderful father – he loves and cares for Luca so much.

Unfortunately, we lost Lu’s father a few years ago, but we always remember those lost on days like these. Once a father, always a father. Love to everyone and their fathers – past and present – today!

Watch our video to learn how to spiralize cabbage using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Serves 4 bowls

Blackened Salmon Taco Bowls with Avocado Crema

This gluten-free blackened salmon taco bowl is served over a bed of quinoa with a spiralized cabbage slaw. The avocado crema is creamy, zesty and made with only three ingredients!

If you're like me and many humans, you LOVE fish tacos. I love them so much, I tend to order them...

20 minPrep Time

15 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • ½ teaspoon garlic powder
  • 1/8 teaspoon cayenne
  • ½ teaspoon onion powder
  • ¼ teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper
  • 1.5 pounds salmon, skinless, in fillets (easier)
  • 1 tablespoon extra virgin olive oil
  • 1 cup cooked quinoa or brown rice
  • ¼ cup diced onion
  • optional: feta or crumbled cotija, to garnish
  • For the cabbage:
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon extra virgin olive oil
  • ¼ cup cilantro
  • salt and pepper
  • 4 cups spiralized cabbage (purple or green)
  • For the crema:
  • 1 ripe avocado, peeled, pitted
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons chopped cilantro
  • salt and pepper

Instructions

  1. In a small bowl, combine the garlic powder, cayenne, onion powder, chili powder, cumin, salt and pepper. Stir well and season each side of the salmon with the seasoning.
  2. Heat the oil in a skillet over medium-high heat. Once oil is shimmering, add in the salmon and cook for 5 to 6 minutes per side or until the fish flakes easily. Remove from heat once finished and flake with a fork into large chunks.
  3. While salmon cooks, prepare the rest of the taco bowls. Prepare the crema: Place the avocado, lime, and cilantro in a food processor, season with salt and pepper and pulse until smooth. Taste and adjust to your preferences, if necessary.
  4. Prepare the cabbage: In a large bowl, add the lime juice, olive oil, and cilantro. Season with salt and pepper and add the cabbage and toss to combine and coat the cabbage. Set aside.
  5. Build your bowls: add the quinoa (or brown rice) to a bowl and top with flaked salmon, tomatoes, and cabbage. Drizzle with crema, onions, and garnish with cotija (if using.)

Notes

You won't use all of the crema, but it browns quickly because of oxidization, so use it for something else quickly!

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Blackened Salmon Taco Bowls with Avocado Creama

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2 comments

Lorna says:
I cannot wait to try this!! Looks sooooo good and I love fish tacos and salmon! Perfect dish to take for lunch. Right up my “Ali”.. haha, though that sounded kinda gross. Lol

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