Masrer at Cooking

 Ingredients

• 2 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) ancho or New Mexico chile powder
• 1 tablespoon(s) fresh lime juice
• 1/4 teaspoon(s) kosher salt
• 1/8 teaspoon(s) freshly ground pepper
• 4  4-ounce wild salmon fillets, about 1-inch thick, skin on
• 8  6-inch corn or flour tortillas, warmed
• Cabbage Slaw
• Citrus Salsa
• Cilantro Crema

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1. Preheat grill to medium-high.
2. Combine oil, chile powder, lime juice, salt, and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa, and Cilantro Crema among the tortillas.