Crunchy Blackened Salmon Tacos with Serrano Slaw

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: For the Slaw:

2 cups very finely shredded red cabbage

2 cups very finely shredded green cabbage

1 tbsp finely chopped fresh oregano leaves or 1 tsp dried

¼ cup evoo

2 tbsp fresh lime juice

2 tbsp fresh lemon juice

1 serrano very thinly sliced

Pinch of Salt

Pinch of Pepper

subheading: For the Aioli:

3 tbsp homemade mayo

1 tbsp lime juice

2 tsp your favorite hot sauce I used El Yucateco

subheading: For the Salmon:

1 lb salmon, skin removed (preferably center-cut) cut into 2-inch strips

½ tsp cayenne

1 tsp dried thyme

1 tsp paprika

1 tsp garlic powder

1 tsp kosher salt

½ tsp black pepper

⅓ cup panko I use Aleia's gluten-free panko

¼ cup olive oil

1 egg

subheading: For the Tacos:

8 tortillas I use Siete Grain-Free Cassava Tacos

cilantro finely chopped

1 lime, cut into wedges

Directions at thedefineddish.com

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