Grilled Salmon Tacos

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
  

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

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 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.