Prep Time 20 minutes Cook Time 30 minutes
Believe it or not, of the few foods my pickiest child will eat, salmon tops the list! Because it is so rich, salmon takes especially well to the subtle heat from this spice rub, and grilling gives it just the right amount of smoky charred flavor. The slaw and salsa take only moments to prepare, and are the perfect accompaniments to these zesty tacos. But if you're short on time, fresh mango salsa is available at many grocers.
by Alison Needham
What you'll need
- 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
Notes:
Yield: 4 servings
How to make it
- 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.
