# What You Need:
→ Protein
01 - 4 salmon fillets, each approximately 6 ounces
→ Spices & Seasonings
02 - 2 tablespoons Cajun seasoning blend
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
→ Oil
05 - 2 tablespoons vegetable oil
→ Taco Shells
06 - 8 small corn tortillas
→ Slaw
07 - 2 cups shredded green cabbage
08 - 0.5 cup grated carrot
09 - 2 tablespoons mayonnaise
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon honey
12 - 0.25 teaspoon salt
→ Additional Toppings
13 - 1 ripe avocado, sliced
14 - 0.25 cup chopped fresh cilantro
15 - 1 lime, cut into wedges
# How to Make:
01 - Combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, and salt in a large bowl. Toss until evenly coated and set aside.
02 - Pat the salmon fillets dry and evenly coat on both sides with Cajun seasoning, salt, and black pepper.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sear salmon fillets for 3–4 minutes per side until fully cooked and lightly browned.
04 - Transfer salmon to a plate and gently flake into large pieces using two forks.
05 - Heat corn tortillas in a dry skillet for 30 seconds per side until pliable.
06 - Arrange slaw in each tortilla, add flaked salmon, avocado slices, sprinkle cilantro, and finish with a squeeze of lime.
