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You’ll go overboard for these fish tacos—grilled spicy salmon is served with smoked tomato salsa and cabbage slaw.
1 Tablespoon Kosher salt
1 1/2 Teaspoon ancho chile powder
1 1/2 Teaspoon smoked paprika
1 1/2 Teaspoon Brown sugar
1 1/2 Teaspoon garlic powder
3/4 Teaspoon dried oregano
3/4 Teaspoon fresh cracked pepper
1 Pound medium vine ripened tomatoes
1 jalapeño
1 Small red onion, halved
Olive oil
Kosher salt
1/2 bunch of cilantro
2 limes
fresh cracked pepper
1/2 head green cabbage, shredded, for serving
Limes, for serving
Corn tortillas, for serving
1/2 head green cabbage, shredded, for serving
Cilantro, for serving
1 1/2-2 lb salmon filet, skin-on
Olive oil
: 275 ˚F
1 Tablespoon Kosher salt
1 1/2 Teaspoon ancho chile powder
1 1/2 Teaspoon smoked paprika
1 1/2 Teaspoon Brown sugar
1 1/2 Teaspoon garlic powder
3/4 Teaspoon dried oregano
3/4 Teaspoon fresh cracked pepper
1 Pound medium vine ripened tomatoes
1 jalapeño
1 Small red onion, halved
As Needed Olive oil
To Taste Kosher salt
: 400 ˚F
1/2 bunch of cilantro
2 limes
To Taste fresh cracked pepper
1/2 head green cabbage, shredded, for serving
Limes, for serving
1 1/2-2 lb salmon filet, skin-on
As Needed Olive oil
: 125 ˚F
Corn tortillas, for serving
1/2 head green cabbage, shredded, for serving
Limes, for serving
Cilantro, for serving