Blackened Salmon Tacos | 27g Protein Recipe | FREE Nutrition Guidebook Download

Preheat oven (or a small appliance oven) to 425F.

Remove 4 Trifecta salmon filets from container and set on top of a cutting board.

Mix 3 tablespoons avocado oil plus all spices in a small bowl. Add a pinch of salt and pepper. Mix until a paste forms.

Brush all sides of the salmon filets using the entire Cajun spice paste.

Transfer to a foil-lined baking sheet and place in the oven for 5 minutes to heat through.

After 5 minutes, change settings in the oven to broil or toast to blacken the salmon. Broil for 1 minute, keeping an eye on it to prevent excessive charring.

Remove from oven once done and keep warm.

As the fish blackens, slice the red cabbage and dice the avocado. Add them together in a bowl and gently mix. Splash with a pinch of salt, olive oil, and lemon juice.

Mix all ingredients for the aioli in a separate small bowl and keep on the side until needed.

Reheat tortillas on an open flame or in the microwave for 30-45 seconds, keeping warm until needed.

To plate: Place two tortillas on a plate. Add a small amount of aioli, followed by a small amount of the avocado-cabbage mix at the bottom of each tortilla.

Carefully pull apart each salmon filet and divide one filet into two tortillas. Add the cabbage mix and a spoonful of the creamy aioli on top.

Spice Level: