Ingredients
1/4 cup olive oil1/4 cup lemon juice2 tablespoons lime juice3 chipotle peppers plus 2 teaspoons adobo sauce3 tablespoons reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon dried oregano3 pounds salmon fillets (about 1 inch thick)SLAW:1/2 cup cider vinegar1/4 cup olive oil3 tablespoons sugar1/2 teaspoon salt1/4 teaspoon pepper2 cups shredded red cabbage2 cups shredded green cabbage1/2 medium red onion, thinly sliced1/4 cup fresh cilantro leaves, choppedASSEMBLY:12 corn tortillas (6 inches), warmed
Preparation
Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish.
For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving.
Remove salmon from marinade; discard any remaining marinade in dish.
Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade.
Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.
