• 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, or 10 ounces
  • 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 the Salsa
  • 1 mango, skinned and cut into small dice
  • 1/4 cup diced red onion
  • 1/4 cup diced red bell pepper
  • handful chopped cilantro
  • 1 teaspoon olive oil
  • 1 jalapeno pepper, seeded and minced
  • 1 juice lime
  • pinch salt
  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 and 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 mango salsa. Serve immediately with lime wedges.