Ingredients:

  • 1 lb (450g) salmon fillets, skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 large carrot, grated
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 clove garlic, minced
  • Juice of 1 lime (about 2 tablespoons)
  • ¼ cup fresh cilantro, chopped
  • Salt to taste
  • 8 small corn or flour tortillas
  • Lime wedges, for serving

Instructions:

  1. In a bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Coat the salmon fillets in the marinade and let it sit for 15 minutes.
  2. In a large bowl, combine shredded green and red cabbage, grated carrot, and chopped cilantro. Drizzle with apple cider vinegar and season with salt and pepper. Toss to combine.
  3. In a separate bowl, whisk together sour cream, mayonnaise, minced garlic, lime juice, chopped cilantro, and salt until smooth.
  4. Preheat the grill to medium-high heat. Grill the salmon skin-side down for about 6-8 minutes, until easily flaked with a fork. Turn carefully and grill for an additional 2-3 minutes on the flesh side if desired.
  5. Warm the tortillas on the grill for 1-2 minutes on each side until soft and pliable.
  6. Flake the grilled salmon and place on warmed tortillas. Top with slaw and drizzle with cilantro lime crema. Serve immediately with lime wedges.