Grilled Salmon Soft Tacos with Cabbage Slaw, Cilantro Crema and Citrus Salsa

I love doing a taco bar when having company over. It's easy to set out all the fixin's and let everyone make their tacos to their liking. The recipe below for grilled salmon soft tacos is delicious and the toppings work well with fish. Add in some black beans, rice, chips and guacamole and you are all set!

From Eating Well Magazine

Serves 4

Salmon Soft Tacos

2 tablespoons 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)

1. Preheat grill to medium-high.
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.
3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.

Cabbage Slaw

2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Cilantro Crema

1/2 cup reduced-fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
Freshly ground pepper to taste

Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.

Citrus Salsa

3 navel oranges
2 limes
1 teaspoon chopped fresh cilantro
1 teaspoon seeded and minced serrano chile
2 teaspoons seasoned rice vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper to taste

1. With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
2. Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.