2 cups shredded cabbage (I used Napa, use whatever you like)
juice of one lime (or to taste)
1 TBS honey or agave
4 flour tortillas
Kosher salt and fresh black pepper
Some options you could sprinkle on the salmon wrap before you roll it, tomatoes, bacon, onion, dill, parsley whatever you like. Also if you don't like salmon you could make this with chicken or shrimp.
Here is what you need to do:
Heat some oil over medium high heat in a large skillet.While the oil heats up, pat the salmon dry with a paper towel and evenly cover both sides with the blackening seasoning. When the oil is hot add in the salmon to the pan and cook for about 2 minutes.If the fish will not move, it’s not ready to flip. If you have to cook it longer don’t worry you will just cook it for less time on the second side.Cookso that the salmon is just a little rare in the center.Let the salmon rest on a platter and once cooled we will flake it with a fork.
While the salmon is resting let’s make the slaw. Put the cabbage in a large bowl.In a separate bowl (or food processor) combine the avocado, lime juice, agave and one TBS of olive oil. Blend it until it’s smooth. Then combine the avocado mixture with the cabbage. Give it a taste and season with salt and pepper as desired.
Warm the tortillas in a dry skillet on the stove.
Place ½ cup of the slaw in the center of a warmed tortilla. Divide flaked salmon into four even piles, place one of the piles on top of the slaw.To put the wrap together fold one side of the tortilla over the salmon and tuck it under a bit, tuck in the sides and roll the wrap together.If you want to you can toast up the wraps on the stove, that’s optional.Slice the wrap in half and enjoy.