To make the pickled radishes, in a small saucepan over medium heat, add vinegar, water, sugar, and salt. Bring to a simmer for about 2-3 minutes until sugar is dissolved. Turn off heat and add garlic. Pour into a bowl, add radishes and let sit.
To make the salsa, in a skillet over medium heat, add 2 tablespoons oil, tomatillos and jalapeño and sear about 4 minutes, turning, until all sides are blackened. Let cool slightly.
Quarter tomatillos and slice jalapeño, removing seeds if you wish. Place in food processor with lime juice, agave, cilantro and salt. Pulse a few times until chunky. Add avocado and pulse again until incorporated. Transfer to a bowl.
In a small bowl, stir together Cajun seasonings.
To a skillet over medium heat, add 2 tablespoons oil and plant-based salmon burgers and cook 3-4 minutes. Flip burgers and generously coat cooked sides with Cajun seasoning. Cook 2-3 minutes, flip and cover other side of burger with Cajun seasoning. Flip once more and cook 2-3 minute more. Turn off heat, add a splash of water to the pan and cover.
Warm tortillas in a skillet.
Slice salmon burgers into strips. Fill each tortilla with salmon, salsa, cabbage, pickled radishes, sour cream and green onions. Serve with lime wedges.

Blackened Cajun-Style

Salmon Tacos

Preparation15 minutes
Cook Time 20 minutes
Serves 2

INgredients

For Pickled Radishes

1 cup white vinegar
1 cup water
¼ cup sugar
1 tablespoon fine sea salt
2 cloves garlic, thinly sliced
3 to 4 thinly sliced radishes

For Tomatillo Salsa

2 tablespoons olive oil
6 tomatillos, outer leaves removed
1 jalapeño
Juice of ½ lime
1 teaspoon agave syrup
Handful fresh cilantro
¼ teaspoon fine sea salt
1 avocado

For Cajun Seasoning

1 tablespoon smoked paprika
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic granules
1 teaspoon onion granules
½ teaspoon ground cayenne pepper
¼ teaspoon dried thyme

For Tacos

2 tablespoons olive oil
1 package Good Catch® Plant-Based Salmon Burgers
4 corn tortillas
1 cup each shredded green and purple cabbage
½ cup plant-based sour cream
2 thinly sliced green onions
Lime wedges, for garnish

Instructions

To make the pickled radishes, in a small saucepan over medium heat, add vinegar, water, sugar, and salt. Bring to a simmer for about 2-3 minutes until sugar is dissolved. Turn off heat and add garlic. Pour into a bowl, add radishes and let sit.
To make the salsa, in a skillet over medium heat, add 2 tablespoons oil, tomatillos and jalapeño and sear about 4 minutes, turning, until all sides are blackened. Let cool slightly.
Quarter tomatillos and slice jalapeño, removing seeds if you wish. Place in food processor with lime juice, agave, cilantro and salt. Pulse a few times until chunky. Add avocado and pulse again until incorporated. Transfer to a bowl.
In a small bowl, stir together Cajun seasonings.
To a skillet over medium heat, add 2 tablespoons oil and plant-based salmon burgers and cook 3-4 minutes. Flip burgers and generously coat cooked sides with Cajun seasoning. Cook 2-3 minutes, flip and cover other side of burger with Cajun seasoning. Flip once more and cook 2-3 minute more. Turn off heat, add a splash of water to the pan and cover.
Warm tortillas in a skillet.
Slice salmon burgers into strips. Fill each tortilla with salmon, salsa, cabbage, pickled radishes, sour cream and green onions. Serve with lime wedges.