| OWL Venice

Blackened Salmon Tacos

Total Time: 40 minutes | Servings: 6 tacos

with a cabbage slaw, cilantro, pickled onions and a creamy lime & mushroom "crema" and avocado 


Blackened Salmon Taco Ingredients


  • 16 oz salmon 
  • 1 large avocado *sliced* 
  • ½ cup pickled red onions (optional)
  • 6 grain-free tortillas
  • 1 tbsp avocado oil
  • 1 tsp paprika (optional)
  • 1 tsp garlic powder (optional, swap with cumin)
  • 1 tsp onion powder (optional, swap with ginger powder)
  • Sea salt

Creamy Lime & Mushroom Crema:

  • ½ cup raw cashews
  • 1 tsp mushroom powder
  • 1 cup fresh cilantro 
  • 2 tbsp avocado oil
  • 2 tbsp coconut yogurt 
  • 1 clove garlic (optional)
  • 1 lime *juiced*
  • ½ tsp sea salt

Cabbage Slaw (optional)

  • 4 cups shredded green cabbage
  • ½ cup shredded carrots
  • ⅓ cup chopped fresh cilantro
  • 1 tbsp avocado oil mayo
  • 2 tbsp rice vinegar (or white vinegar)
  • ½ lime juiced 
  • Sea salt


Process of making blackened salmon tacos


  1. Take the “crema” by adding all the ingredients to a blender and blending until smooth and creamy. Add water if you want to make the sauce thinner.
  2. Slice your salmon into one inch cubed pieces. Add to a baking sheet and drizzle with avocado oil and season with paprika, onion powder, garlic powder and salt and pepper. Toss and make sure each piece is coated. Add to the air fryer and cook for 15 minutes at 350℉.
  3. Make the cabbage slaw by tossing all ingredients together in a bowl. Season with salt and pepper and set aside.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.