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Blackened Salmon Taco Bowls with Avocado Crema

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.)

Recipe Notes

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