Grilled Salmon Soft Tacos

Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon. Active Time: 20 Minutes Total Time: 20 Minutes

Category: Main Dish

Cuisine: Tex-Mex

☆☆☆☆☆

Ready in 45 minutes
by sbjonas

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon ancho or New Mexico chile powder

1 tablespoon fresh lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

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

8 6-inch corn or flour tortillas warmed

(see separate recipe)

(see separate recipe)


Directions

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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