Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 tablespoon ancho or New Mexico chile powder

  3. 1 tablespoon fresh lime juice

  4. 1/4 teaspoon kosher salt

  5. 1/8 teaspoon freshly ground pepper

  6. 4 4-ounce wild salmon fillets, about 1-inch thick, skin on

  7. 8 6-inch corn or flour tortillas, warmed Cabbage Slaw (see recipe link above) Citrus salsa (see recipe link above) Cilantro crema (see recipe link above)

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.


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