Blackened Salmon Tacos with Slaw, Avocado, and Grapefruit

Name: Blackened Salmon Tacos with Slaw, Avocado, and Grapefruit
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 cups thinly sliced, red cabbage; 1/4 cup, Mexican crema, plus extra for serving; 1/4 cup, chopped fresh cilantro; 1 tablespoon, lime juice; 1/2 teaspoon, table salt; 1/4 teaspoon, pepper; 4 (6-ounce), center-cut skin-on salmon fillets, 1½ thick; 1 1/2 tablespoons, blackening seasoning; 12 (6-inch), flour tortillas, warmed; 1 , avocado, halved, pitted, and sliced thin; 1 , grapefruit, segmented

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Appears in Cook's Country August/September 2020

Easy fish tacos without the fuss—or the frying.

SERVES4

TIME30 minutes

Blackened Salmon Tacos with Slaw, Avocado, and Grapefruit

WHY THIS RECIPE WORKS

Dressing the cabbage before cooking the salmon allowed it to soften slightly while still holding on to its crunch.

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