SALMON TORTILLAS...

FOR SALMON MIXTURE

1 1/2 pound salmon filet with skin on

1 teaspoon chile powder

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon cumin

8 corn tortillas

4 green onions, thinly sliced

           

 For the Slaw

1 bag shredded cabbage

handful chopped cilantro

1/2 cup light mayonnaise

2 tablespoons freshly squeezed lime juice, from 1-2 limes

1 teaspoon sugar

pinch salt and chile powder

FOR SALSA

3 chiptoles

1/4 cup diced red onion

5 cup diced tomatoes

handful chopped cilantro

1 teaspoon olive oil

1 jalapeno pepper, seeded and minced

1 juice lime

 pinch salt

Directions:

1. Pat the salmon dry. Combine the chile powder, sugar, salt and cumin in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.
2. Prepare the slaw. Whisk mayo with lime juice, sugar, salt and chile powder in a large bowl. Add the cabbage, cilantro and onions. Toss well to coat with the lime dressing. Cover and refrigerate.
3. Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.
4. Spray the grill with cooking spray and light a medium-hot flame. To test, heat on a charcoal or gas grill, hold your hand about 5 inches over the flame. You should only be able to keep it there for 3-4 seconds.
5. Place salmon skin side down on the grill, cover and cook for about 5 minutes, depending on the thickness of the fish (cook fish about 10 minutes per inch of thickness). Flip salmon over, peel off the skin and cook for 3 minutes more, or until the fish flakes easily with a fork. Remove from heat and place it pink flesh up on a plate. (The underside of the skin will be an unattractive gray color).
6. Place the corn tortillas on the grill for a few seconds a side to warm up. Flake fish and divide evenly between the tortillas. Top with lime, cilantro, slaw and salsa. Serve immediately with lime wedges.