1 Tsp Ground Cumin
1 Tsp Chili Powder
1 Tsp Brown Sugar
1/4 Tsp Salt
1/4 Tsp Pepper
Olive Oil
2 8oz Salmon Fillets
5 cups shredded cabbage
4 Tbsp Sour Cream
2 Tbsp Light Mayonnaise
Juice of 1 Lime
1 Small Jalapeno, minced
1/4 Cup Cilantro, chopped
1 Tbsp Red Onion, minced
8 White Corn Tortillas
In small bowl mix first five ingredients together and set aside. Coat salmon in oil and sprinkle generously with the blend.
In a medium bowl mix together the sour cream, mayo, lime juice, and jalapeño. In a large bowl toss together the cabbage, red onion and cilantro and toss with the sour cream mix.
Preheat the oven to 275°. Wrap tortillas in foil and warm in the oven until ready to use.
Preheat grill to medium. Once hot (oil grates a few times with ball of oiled paper towels to create nonstick surface) lay the salmon on the grates and cook 8-9 minutes turning once. Remove to a platter and gently flake the salmon. (The salmon will release when it’s ready to flip.)
Place salmon in warmed tortillas and top with cabbage mixture. Garnish with salsa.
