I bought a couple small filets of salmon for this but use however much you think depending on how many people are eating. For instructions on the blackened salmon please visit my recipe for Smokey mozzarella pasta.
I used small flour street taco tortillas and finished it with cotija cheese ( you can substitute feta)
- 1/2 lb cabbage slaw mix
- 6 Serrano’s slices extremely thin
- 2 avocados small diced
- Juice of 1 1/2 to 2 lemons
- Marie’s coleslaw dressing
- Red pear thinly julienned (I used a mandolin)
Add all dry ingredient and then add the lemon and toss well
Slowly add the dressing until your satisfied with the consistency. I make it creamy for my fish tacos.
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