Grilled Salmon Tacos with Lime Slaw and Mango Salsa

I love fish tacos and found this recipe online.  It is delicious!!! I included a few pictures.  I have made it twice.  Once with flour tortillas and the other with corn tortillas.  Both are tasty.  The bigger flour tortillas aren't as messy, but the small corn tortillas make it fun.  Also, for my tastes, I omitted the onions and used a green pepper for the salsa.
-Jessie

Grilled Salmon Tacos with Lime Slaw and Mango Salsa

By Alison Needham

Salsa left, slaw right.  

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 pieces

•    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.

Grilled salmon and the start of the taco using the flour tortilla.