Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThese Blackened Salmon Wonton Tacos by @flychefaldenb are filled with fresh flavor, packed with protein and finished off with a creamy cajun remoulade making it the perfect weeknight dinner.
Ingredients
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1 lb skinless salmon
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1 tbs Tony Chachere’s Blackened Seasoning
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1 tbs melted butter
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1 tbs lemon juice
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1 tbs avocado oil
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12 wonton wrappers
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cooking spray
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Remoulade:
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3/4 cup mayo
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1 tbs creole mustard
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2 tbs ketchup
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1 tsp Tony’s Creole Seasoning
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2 tsp lemon juice
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1 tbs fresh dill (chopped)
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1 tsp garlic powder
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1 tsp hot sauce
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1 1/2 tsp paprika
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Slaw:
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3 cup shredded cabbage
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1 tbs remoulade sauce
- Clear
Directions
- Preheat your oven to 375 degrees.
- Spray your wontons with cooking spray on both sides then fold them over the edges of an oven safe dish to form a taco shape.
- Place in the oven for 10-12 minutes or until golden brown. Remove and set aside.
- In a bowl, combine all remoulade ingredients and stir until well combined.
- Add 1 tbs of the remoulade to the shredded cabbage. Stir and place in the refrigerator.
- Generously rub both sides of the salmon with butter and lemon juice.
- Season the salmon on both sides with Tony’s Blackened Seasoning.
- In a skillet over medium-high heat, add avocado oil. Once hot, place the salmon in the skillet and let sear on one side untouched for 2-3 minutes. Flip and repeat to the other side.
- Using a fork, chop your salmon into small pieces.
- Place a generous amount of salmon into your wonton taco along with the slaw and more remoulade to your liking.
- Garnish with fresh green onion and enjoy!
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Grilled Cajun Lobster Rolls
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