1. Lightly dust salmon with chili rub.
2. Heat butter in skillet over medium heat and saute salmon, about 2
minutes each side or until desired doneness. Meanwhile, heat or toast tortillas.
3. To assemble taco, fill tortillas with cabbage and 3 chili strips each. Place salmon atop cabbage
and chilies and top with Jalapeno Lime Sauce and cilantro. Fold tacos and serve with lime wedges.
Makes 2 tacos.
To make sauce:
1. Place all ingredients in blender and blend until smooth.
Chill and use as a salad dressing or dip for tortilla chips.
Makes 3-1/2 to 4 cups.
Cook's note: Chili-rub spice blend can be found in the supermarket spice section.
Substitute Ancho or New Mexico Chile powder, garlic powder, salt, pepper, dried oregano..(or be creative)
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