The slaw for this meal is meant to be made with red cabbage, but I only had green cabbage on hand, so I just used that. It was still delicious, so I don't think it suffered any for the substitution.

Blackened Salmon Tacos with Slaw, Avocado, and Grapefruit

Slightly adapted from Cook's Country August/September 2020

Ingredients

• 2 c. thinly sliced cabbage
• 1/4 c. sour cream
• 1/4 c. chopped fresh cilantro
• 1 Tbsp. lime juice
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 4 skin-on salmon fillets (~170g each)
• 2 Tbsp. blackening seasoning
• 12 small (15cm) flour tortillas, warmed
• 1 avocado, halved and sliced
• 1 grapefruit, segmented
• hot sauce, to serve
• extra sour cream, to serve

Directions

1. If desired, zest the lime and mix the lime zest into the sour cream before proceeding with the recipe.
2. Combine cabbage, sour cream, cilantro, lime juice, salt, and pepper and mix well. Set aside.
3. Adjust oven racks to upper-middle and lower-middle positions and heat the broiler.
4. Line a rimmed baking sheet with foil or a silicone baking mat.
5. Sprinkle salmon fillets with ~1/2 Tbsp. of blackening seasoning each and place, skin-side-down on the prepared baking sheet.
6. Broil on upper rack until well-browned (~6 minutes).
7. Move sheet to lower rack and cook until salmon is cooked through (~8 more minutes).
8. Gently flake the salmon with a fork. Discard the skins (or save for another use).
9. Top each tortilla with some salmon, a little slaw, sliced avocado, grapefruit segments, sour cream, and hot sauce as desired.
10. Serve with remaining slaw on the side.