Blackened Salmon Wraps with Avocado Slaw


  • Blackened Salmon
    • 1 pound salmon fillets
    • 2 tablespoons blackening seasoning (see note)
    • 1 tablespoon extra virgin olive oil
  • Avocado Cabbage Slaw
    • 2 cups cabbage shredded
    • 1 avocado
    • 1 lime juiced
    • 1 tablespoon agave nectar
    • 1 tablespoon of extra virgin olive oil
    • salt and pepper to taste
    • 4 flour tortillas


  • Blackened Salmon
    • Pat the salmon dry with a paper towel.
    • Sprinkle on the blackening seasoning and rub in until the top of the salmon is completely covered.
    • Heat 1 tablespoon of olive oil in a skillet over high heat. Once the skillet is nice and hot add the salmon and cook for about 2 minutes.  
    • Flip and cook an additional 2-3 minutes, or until it’s cooked through and the skin, if there is any, is crisp.
    • Remove from the skillet and set aside to cool. Once cool, flake with a fork.
  • Avocado Cabbage Slaw
    • To make the avocado slaw, place the shredded cabbage in a medium bowl.  
    • In a blender combine the avocado, lime juice, 1 tablespoon of the olive oil, agave.
    • Blend until smooth, then mix into the cabbage until it’s all coated. Taste and season with salt and pepper, if desired.
    • To assemble the wraps, place about 1/2 cup of the Avocado Slaw on the center of each tortilla. Divide the flaked salmon over the slaw. Fold over one side of the tortilla, tuck in the other two sides and roll.


Use either one of the blackening seasonings to blacken the salmon. Both with work.

Source: Delicious Little Bites – Blackened Salmon Wraps with Avocado Slaw