Defined Dish's Blackened Salmon Tacos with Serrano Slaw

Putting this here so it’s easier for you guys to remember to make because it’s vital YOU REMEMBER TO MAKE THESE. These are the most phenomenal fish tacos I’ve ever had, and come together so easily. They are cute little taco hut on the beach good, but better. Thank you, Defined Dish, for doing the Lord’s work. ENJOY!

INGREDIENTS

FOR THE SLAW:

2 cups very finely shredded red cabbage + 2 cups very finely shredded green cabbage OR 4 cups of coleslaw mix (this is what I use)
1 tbsp finely chopped fresh oregano leaves or 1 tsp dried
¼ cup EVOO or avocado oil (this is what I use)
2 tbsp fresh lime juice
2 tbsp fresh lemon juice
1 serrano pepper very thinly sliced
Pinch of salt
Pinch of pepper

FOR THE AIOLI:

3 tbsp real or vegan mayo (I use Chosen Foods)
1 tbsp lime juice
2 tsp your favorite hot sauce (I use Siete’s habanero)

FOR THE SALMON:

1 lb salmon, skin removed (preferably center-cut) cut into 2-inch strips (I use thawed frozen wild caught salmon)
½ tsp cayenne
1 tsp dried thyme
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
1/3 cup panko breadcrumbs (wholewheat breadcrumbs also work great!)
¼ cup olive oil or avocado oil (this is what I use)
1 egg

FOR THE TACOS:

8 tortillas (I use Siete Grain-Free Cassava Tacos)
cilantro finely chopped
1 lime, cut into wedges

INSTRUCTIONS

For the Slaw:

In a large bowl, combine all of the ‘for the slaw’ ingredients. Toss until well combined. Set aside to let the flavors mend while you prepare the salmon.

Prepare the Aioli:

In a small bowl, combine all of the ingredients and stir until smooth. Set aside.

For the Salmon:

In a small bowl, combine the cayenne, thyme, paprika, garlic powder, kosher salt, pepper and panko. Stir until well combined.
In a separate bowl, combine egg with 1 tsp water and whisk until well combined.
Heat the olive oil in a large nonstick skillet over medium heat.
While the pan is heating, individually dip the salmon into egg wash and shake off excess. Next, roll the salmon into the panko mixture until evenly coated. Gently place into the hot pan and cook until the salmon is cooked through and golden brown on each side, 2-3 minutes per side.
Transfer cooked salmon to a paper towel-lined plate.
Heat tortillas as instructed and serve hot!