1. Smother a medium-sized filet of wild-caught salmon with a few tablespoons of extra-virgin olive oil and all of the spices.
2. Don't forget to season the fish with salt and pepper to your liking. I use about 1 teaspoon of each.
Cabbage, onion and habanero slaw
1 cup thinly sliced cabbage
1 cup thinly sliced red onion
1/4 of one habanero pepper (optional)
1 tablespoon fresh cilantro
Salt and pepper, to taste
Juice of 2 limes
1. Thinly slice 1 cup
of cabbage and red onion
2. Mince 1 tablespoon
3. Toss cabbage, red
onion and cilantro in a bowl with the juice of 2 limes
4. Add salt and pepper to
5. Habeneros are
optional for those who can't stand the heat. Thinly slice 1/4 of a habanero
pepper and toss in with the slaw. The lime juice helps take the edge off, but
you still get a kick.
6. Set slaw aside.
It's best if prepared a few hours before so the slaw gets a chance to
Juice of 1 lime
Salt to taste
1. Mash two ripe
avocados with the juice of 1 1/2 limes (or 1 lime if if it's really big).
2. Add salt to taste.
Directions for grilled salmon tacos
1. Now, assemble. Warm
corn tortillas (I love blue corn tortillas because they are pretty) in a medium
skillet over low-medium heat. Spoon slaw onto tortilla first, top with
sliced salmon, then dollop with guacamole. Serve, eat, enjoy!