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Blackened Salmon Tacos


Prep Time: 15 minutes  

Cook Time: 10-15 minutes

Servings: 4



4 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains or Sweet Potato) 
4 ounce salmon filet
1 tablespoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 cup purple cabbage, shredded
1 tablespoon pepitas, toasted


For the Avocado Cream Sauce

½ avocado, pit removed
¼ cup water
2 tablespoons fresh cilantro, packed
1 tablespoon lime juice
1 tablespoon olive oil
¼ teaspoon ground cumin
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder



  1. Preheat oven to 400°F.
  2. Make the avocado cream sauce: To blender or mini food processor, add all ingredients. Blend until smooth. Taste and adjust seasoning. Transfer to bowl and place in the refrigerator until ready to use.
  3. Place salmon filet in an 8-inch square glass baking dish.
  4. Drizzle oil over the top of the filet and sprinkle with salt and black pepper.
  5. Place in the oven and bake to desired doneness, about 10 minutes per inch of thickness.
  6. Remove from oven and use fork to flake the salmon. Set aside.
  7. Fill each Crepini with some purple cabbage, flaked salmon, and avocado cream sauce. Sprinkle with pepitas and serve immediately.