1 boned salmon fillet with skin (1 in. thick, 2 lb.)
1 onion (6 oz.), cut into rings
2 tbsp lime juice
1 tbsp minced garlic
1/4 tsp pepper
1 tbsp olive oil
8 flour tortillas (8 in.)
Avocado salsa
2 cups finely shredded cabbage
1 cup crumbled feta cheese or queso fresco
Salt

Procedures :
Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes. Meanwhile, stack the tortillas and seal in foil. Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil. Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal. After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more. Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl. To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste
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Category : Fish_And_Seafoods

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