whole and heavenly oven
- Loaded with flavorful blackened salmon, crisp cabbage, black beans, avocado, and tomato - Topped with a spicy cilantro tahini sauce - Easy to meal prep and feature all the best parts about a fish taco in bowl form
- Cilantro - Tahini - Sour cream - Lime juice - Jalapeno - Spices - Salmon fillets
- Vegetable oil - Cooked rice - Shredded cabbage - Black beans - Avocado - Tomato - Cotija cheese
Place cilantro, tahini, sour cream, lime juice, jalapeno, water, salt, and pepper in a food processor or blender.
Blend the sauce until completely smooth, scraping down sides as necessary. Season sauce with additional salt and pepper to taste.
In a small bowl, combine paprika, cumin, onion powder, garlic powder, chili powder, salt, and pepper. Rub seasoning mix evenly all over salmon fillets.
Heat vegetable oil in a medium skillet over medium-high heat. Add salmon to pan and sear 3-4 minutes on each side until salmon is a deep golden brown.
Divide rice between serving bowls and top with salmon, shredded cabbage, black beans, avocado, and tomato. Drizzle sauce over top and garnish bowls with cotija cheese, extra lime, and cilantro. Enjoy!