Ingredients
1½lbssalmon,boneless, skinned, sliced into 3 equal portions
1tbspolive oil,plus more for grill
1tbsplime juice,fresh
1tspancho chili powder
¾tspground cumin
¾tsponion powder
½tsppaprika
½tspground coriander
½tspsalt,then more to taste
½tspfreshly ground black pepper
2medium avocados,ripe but semi firm, peeled, cored and diced
⅓cupsmall red onion,diced, run under cool water and drain
3tbspcilantro,chopped
1jalapeno,seeded, minced
1garlic clove,minced
2tbsplime juice,fresh
1tbspolive oil
salt and freshly ground black pepper
8corn tortillas,6-inch, warmed
2cupsred cabbage,or green, thinly sliced
½cupcotija cheese,crumbled
Preparation
Preheat a gas grill over medium-high heat.
In a mixing bowl, whisk together the olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt, and freshly ground black pepper. Evenly rub the mixture over both sides of salmon.
Brush the grill lightly with oil, place salmon on the grill, and cook for about 3 minutes per side, rotating once halfway through cooking, until cooked through.
In a mixing bowl, gently toss together the diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
Break the salmon into small portions and layer over the center of tacos, add cabbage, avocado salsa, and Cotija cheese.
Serve warm. Enjoy!
