Ingredients
- 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
- 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
- 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
- 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.
- 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.
- Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.
- 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.
- 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).
- 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.
