Grilled Salmon Tacos with Cilantro Lime Slaw
Not your average fish tacos. Zesty chili-coated salmon drizzled with Sriracha mayo and assembled with slaw in a cauliflower tortilla. These flaky, gluten free Grilled Salmon Tacos with Cilantro Lime Slaw are the new way to Taco Tuesday.
Preheat grill to medium-high; grease grate well. Whisk together olive oil, lime juice, chili powder, 1/2 tsp. each salt and pepper, and garlic powder. Coat salmon fillets with mixture.
Grill salmon, turning once, for 8 to 10 minutes or until cooked though and flakes when tested. Flake salmon into large pieces with two forks.
Warm tortillas according to package directions.
Toss together cabbage, lime juice, red onion, cilantro, agave, and remaining salt and pepper.
Stir mayonnaise with sriracha.
Assemble salmon in tortillas with slaw. Drizzle with sriracha mayo.