Blackened Salmon & Avocado Taco

Healthier shouldn't taste so good and be so pretty! Crispy blackened salmon filets layered with creamy avocado, our spicy Peach Tomatillo Salsa and a tangy crunch from the cabbage onion slaw.

For the salmon:
1 pound salmon filets (I prefer to remove the skin)
My Brother’s Peach Tomatillo Salsa
6-8 flour tortillas (taco size) warmed
4 tablespoons blackening seasoning
olive oil
 
For the Cabbage Onion Slaw:
4 cups shredded green cabbage
1 small red onion sliced thin
2 tablespoons of sherry vinegar or red wine vinegar
1 teaspoon agave syrup
For serving:
3 ripe avocados sliced
Mexican crema or sour cream
Fresh cilantro, chopped
Lime wedges

Cabbage Onion Slaw:
In mixing bowl combine shredded cabbage, onions, vinegar, agave, salt.  Let marinate while you cook the salmon. 
For Salmon:
Brush salmon filets with olive oil and dust generously with blackening seasoning.
Get 10" skillet hot (cast iron works well and gives salmon nice crust) then reduce heat to medium and add salmon fillets.  Cook until opaque and flaky - about 4 minutes per side.
On warmed tortilla, layer cabbage onion slaw.  Top with blackened salmon, avocado slices, My Brother’s Peach Tomatillo Salsa, Mexican crema. Garnish with fresh cilantro and freshly squeezed lime.  Serve with a side of black beans and My Brother's Organic Corn Tortilla Chips!