Friday feels: BLACKENED SALMON and CHARRED CORN TACOS with a CILANTRO LIME SLAW!…
Friday feels: BLACKENED SALMON and CHARRED CORN TACOS with a CILANTRO LIME SLAW! Seriously the best tacos I’ve had in ages! Made these for dinner the other night and thinking they will happen again this weekend. They are super easy and this slaw lasts for days in the fridge…I always end up throwing it on top of salads or just eating it straight out of the bowl ? I used a simple blackening seasoning for the salmon (and you could sub for another fish or shrimp or chicken!) and it can be seared or grilled! I don’t eat corn regularly, but when I do I make it worth it! And this takes no time at all. Happy long weekend everyone! Any good plans for the holiday?
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Deets: @sietefoods cassava and coconut tortillas heated up in a cast iron skillet. Filled with @lef_farms smooth greens blend, charred corn, cabbage slaw, tomatoes, avocado, blackened @butcher_box wild salmon and fresh jalapeño And cilantro.
1️⃣ Corn: slice fresh corn off of the husk and sauté it (no oil) on medium high for about 5 minutes, stirring occasionally until nice and brown. 2️⃣ Cabbage slaw: 1/2 purple cabbage shredded and tossed with juice of 2 limes (medium to large, 1/2 cup chopped cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup minced red onion.
3️⃣ Salmon: thaw and pat 2 salmon filets dry then season with 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon cayenne (or more) and then drizzle 1 teaspoon coconut aminos on top. If searing it then heat cast iron to medium high, melt some ghee or oil and sear skin side down for about 2 minutes, flip and transfer to oven at 400 for about 5 minutes depending on the size. •
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