Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lime juice (30 ml)
  • 1 tablespoon orange juice (15 ml)
  • 1 clove garlic, minced
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon cumin (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1.5 pounds salmon fillet, skin on or off, cut into 4 equal portions (approx. 680g)
  • ½ cup sour cream (120 ml)
  • 2 tablespoons mayonnaise (30 ml)
  • 1 chipotle pepper in adobo sauce, finely minced (approx. 15g)
  • 1 tablespoon adobo sauce (15 ml)
  • 1 tablespoon lime juice (15 ml)
  • ½ teaspoon honey (2.5 ml)
  • Salt and pepper to taste
  • 2 cups shredded cabbage (200g)
  • ½ cup shredded carrots (50g)
  • ¼ cup chopped cilantro (10g)
  • 2 tablespoons lime juice (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste
  • 8 small corn tortillas (about 6-inch diameter)
  • Lime wedges, for serving
  • Optional: Avocado slices, pickled onions

Instructions:

  1. Whisk together marinade ingredients. Place salmon in a dish and pour marinade over. Let marinate for at least 15 minutes.
  2. Combine all crema ingredients in a bowl. Whisk until smooth. Adjust seasonings to taste. Refrigerate until ready to use.
  3. Combine cabbage, carrots, and cilantro in a bowl. Dress with lime juice, olive oil, salt, and pepper. Toss to combine.
  4. Preheat grill to medium-high heat. Grill salmon, skin-side down (if using skin-on), for 4-6 minutes. Flip and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C).
  5. Warm tortillas in a dry skillet or microwave.
  6. Flake the grilled salmon into smaller pieces. Fill each tortilla with salmon, slaw, and a generous dollop of chipotle crema.
  7. Garnish with lime wedges and optional toppings. Serve immediately.