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Bring coastal dining right to your table. We take wild Pacific salmon, dust it generously with a bold Louisiana-style Cajun rub, and give it a rapid 8-minute pan sear for that perfect balance of smoky, crispy skin and tender, flaky center. Tucked into warm, charred corn tortillas, it’s finished with a crisp purple cabbage slaw and a smooth, vibrant avocado-lime remoulade.
Explosive Coastal Flavor: Deep, aromatic spices like smoked paprika, garlic, and cayenne meet a cool, citrusy, garden-fresh avocado-lime crema.
Clean & Nutrient-Dense: Packed with healthy heart-and-brain omega-3 fatty acids from wild-caught salmon and heart-healthy monounsaturated fats from fresh avocado.
Smart Swaps: We tossed out the heavy, mayo-laden remoulade in favor of a whipped, protein-packed Greek yogurt and ripe avocado base—keeping all the rich texture with a fractions of the calories.
Effortless Prep: Go from fridge to table in under 15 minutes.
Wild Pacific Salmon: 1 lb salmon fillets, cut into bite-sized chunks
Signature Cajun Blackening Rub: Smoked paprika, garlic powder, onion powder, dried thyme, oregano, sea salt, crack black pepper, cayenne
Avocado-Lime Remoulade: 1 ripe avocado, ½ cup non-fat Greek yogurt, 1 tbsp Creole/whole-grain mustard, fresh lime juice, cilantro, minced garlic, dash of hot sauce
Crisp Slaw: Shredded purple cabbage, julienned carrots, thin-sliced red onion, tossed in fresh lime juice and olive oil
Base: 8 warm, charred street-corn tortillas (or crisp butter lettuce cups for a low-carb alternative)
Bring coastal dining right to your table. We take wild Pacific salmon, dust it generously with a bold Louisiana-style Cajun rub, and give it a rapid 8-minute pan sear for that perfect balance of smoky, crispy skin and tender, flaky center. Tucked into warm, charred corn tortillas, it’s finished with a crisp purple cabbage slaw and a smooth, vibrant avocado-lime remoulade.
Explosive Coastal Flavor: Deep, aromatic spices like smoked paprika, garlic, and cayenne meet a cool, citrusy, garden-fresh avocado-lime crema.
Clean & Nutrient-Dense: Packed with healthy heart-and-brain omega-3 fatty acids from wild-caught salmon and heart-healthy monounsaturated fats from fresh avocado.
Smart Swaps: We tossed out the heavy, mayo-laden remoulade in favor of a whipped, protein-packed Greek yogurt and ripe avocado base—keeping all the rich texture with a fractions of the calories.
Effortless Prep: Go from fridge to table in under 15 minutes.
Wild Pacific Salmon: 1 lb salmon fillets, cut into bite-sized chunks
Signature Cajun Blackening Rub: Smoked paprika, garlic powder, onion powder, dried thyme, oregano, sea salt, crack black pepper, cayenne
Avocado-Lime Remoulade: 1 ripe avocado, ½ cup non-fat Greek yogurt, 1 tbsp Creole/whole-grain mustard, fresh lime juice, cilantro, minced garlic, dash of hot sauce
Crisp Slaw: Shredded purple cabbage, julienned carrots, thin-sliced red onion, tossed in fresh lime juice and olive oil
Base: 8 warm, charred street-corn tortillas (or crisp butter lettuce cups for a low-carb alternative)