GRILLED SALMON SOFT TACOS

2 Tbs. extra-virgin olive oil                 1 Tbs. chile powder

1 Tbs. fresh lime juice                         ¼ teaspoon kosher salt

1/8 teaspoon freshly ground pepper     4 4oz. wild salmon fillets, 1 inch thick

8 6-inch corn or flour tortillas, warmed         with skin on.

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  ½ cup thinly sliced red bell pepper

1/3 cup thinly sliced red onion             2 Tbs. seasoned rice vinegar

2 Tbs. extra-virgin olive oil                 ¼ 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.

CITRUS SALSA

3 navel oranges                                   2 limes

1 teaspoon chopped fresh cilantro       1 tsp. seeded and minced Serrano chile

2 tsp. seasoned rice vinegar                 2 tsp. extra-virgin olive oil

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.

CILANTRO CREMA

Combine ½ reduced-fat sour cream, 3 Tbs. cilantro, 1 Tbs, onion, 1 tsp. chile, salt and pepper in a small bowl until smooth.