Ingredients
1 lb salmon, cubed
1 tbsp mustard
2 ½ tsp salt
2 ½ tsp pepper
1 ¼ tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp cajun seasoning
1 avocado
2 limes
2 cup green cabbage, shredded
1 cup mini cucumbers, sliced
1 jalapeno, diced
½ cup cilantro, chopped
8 tortillas
1 cup mayonnaise
2 can chipotle peppers from
1 cloves garlic
1 cup microgreens
1 tsp olive oil
Directions
Step 1
In a medium sized bowl, mash avocado with ½ tsp salt and ½ tsp pepper and juice from half a lime. Cover with plastic wrap and set in the refrigerator.
½ tsp salt
½ tsp pepper
½ limes
Step 2
In a large bowl, combine cabbage, cucumbers, jalapeno, cilantro, juice from 1 lime, 1 tsp salt, 1 tsp pepper, and ¼ tsp garlic powder. Cover with plastic wrap and set in the refrigerator.
1 tsp salt
1 tsp pepper
¼ tsp garlic powder
1 limes
2 cup green cabbage, shredded
1 cup mini cucumbers, sliced
1 jalapeno, diced
½ cup cilantro, chopped
Step 3
Add chipotle peppers, garlic, and juice from one lime to a food processor and blend well. Scoop blended chipotle peppers to a medium sized bowl and whisk in mayonnaise. Cover with plastic wrap and set in the refrigerator.
2 can chipotle peppers from
1 cup mayonnaise
1 limes
1 cloves garlic
Step 4
Add salmon and mustard to a large bowl and gently mix until pieces of salmon are covered. Then add in 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, onion powder, paprika, and cajun seasoning to a large bowl and gently mix again. Add seasoned salmon to a greased air-fryer and cook at 375 degrees for 15 minutes.
1 lb salmon, cubed
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp cajun seasoning
1 tbsp mustard
Step 5
Add microgreens to a small bowl with olive oil and mix.
1 cup microgreens
1 tsp olive oil
Step 6
Warm tortillas in a frying pan.
8 tortillas
Step 7
Assemble tortilla as follows: avocado spread, cabbage slaw, salmon, chipotle mayo, microgreens.