Blackened Salmon Taco Bowls with Avocado Crema

INGREDIENTS

1/2 tsp

garlic powder

1/8 tsp

cayenne

1/2 tsp

onion powder

1/4 tsp

chili powder

1 tsp

cumin

salt and pepper

1 1/2 lb

salmon, skinless, in fillets (easier)

1 tbsp

extra virgin olive oil

1 cup

cooked quinoa or brown rice

1/4 cup

diced onion

optional: feta or crumbled cotija, to garnish

For the cabbage:

2 tbsp

freshly squeezed lime juice

1 tbsp

extra virgin olive oil

1/4 cup

cilantro

salt and pepper

4 cups

spiralized cabbage (purple or green)

For the crema:

ripe avocado, peeled, pitted

1 tbsp

freshly squeezed lime juice

2 tbsp

chopped cilantro

salt and pepper