Weak-in-the-Knees Grilled Salmon Tacos
1 tablespoon olive oil, plus more for grill
Freshly ground black pepper
1 packet of taco seasoning
Corn or flour tortillas, warmed or lightly fried in oil
Avocado, Corn and Cucumber Salsa
2 cups red cabbage, shredded (plain or marinated in 1 teaspoon red wine vinegar and 1 tablespoon olive oil)
Preheat grill to high heat; preheat oven to 400 degrees F.
Brush the top of each salmon fillet with olive oil, then sprinkle evenly with salt and pepper. Starting with about a teaspoon per fillet and adding more as desired, dust the seasoning over the top of each fillet, using your hands to spread it until evenly coated.
Grill, top side down, for 3 to 4 minutes, without lifting it, until rich, golden brown marks are set. To create a crisscross pattern, turn each fillet at a 45-degree angle and continue grilling for 3 minutes.
Remove the fillets and transfer to a baking dish. Fill dish with a quarter-inch of water and bake in a 400-degree oven for 6 to 8 minutes, until the center of each fillet is flaky and opaque in color. Remove from oven and cool slightly. May be served immediately or refrigerated for several days.
To Assemble the Tacos:
Break the grilled salmon into bite-size chunks and place a generous portion in the center of each tortilla. Top with the avocado salsa and garnish with red cabbage. May be served warm or at room temperature.