Ingredients

• 2 tablespoon 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
• Cabbage Slaw, (recipe follows)
• Citrus Salsa, (recipe follows)
• Cilantro Crema, (recipe follows)

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Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

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.

Step 3

To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.