Salmon Tacos

Ingredients

• 1 1/4 pounds skinless salmon (about 1-inch thick), cut into 3 fillets

• Salt and black pepper

• 1 1/2 teaspoons chili powder

• 3/4 teaspoon ground cumin

• 1 tablespoon TAO Lime Pressato Olive Oil

• 10 (6-inch) corn tortillas, warmed

• 3 cups (lightly packed) finely shredded cabbage or coleslaw mix

• 1/4 cup mayonnaise

• 1 1/2 tablespoons TAO Mango Puréevino or TAO Pineapple Balsamic Vinegar

• 1 1/2 teaspoon honey

• 1/3 cup chopped cilantro

• 3/4 teaspoon minced garlic (1 small clove)

Directions 

1. Heat the Lime Pressato Olive Oil in a 12-inch skillet over medium-high heat.

2. Sprinkle both sides of salmon with a fair amount of salt and pepper and sprinkle and rub both sides with chili powder and cumin.

3. Sear in a skillet for about 3 to 4 minutes per side, or until just barely cooked through. Transfer to a cutting board.

4. While the salmon is cooking prepare the taco slaw. In a large mixing bowl toss together cabbage, mayonnaise, balsamic vinegar, honey, cilantro, and garlic. Season with salt and pepper to taste.

5. Flake cooked fish into bite-size chunks with a fork.

6. Layer warmed tortillas with taco slaw, salmon and any desired toppings then serve right away.