- 1/2 tsp. chipotle pepper
- 1/2 tsp. salt
- 1/2 tsp black pepper
- 2 T. lime juice
- 1 lb. salmon fillets, cut 1" thick
- Cooking spray
- Flour tortillas
- Peppy Corn and Bean Salsa (see below)
Combine the spices and lime juice in a small bowl. Mix well. Rub into the flesh side of the salmon fillets. Let sit for 10 minutes.
Meanwhile, prepare the grill. Spray the grill with cooking spray before placing the salmon fillets, skin side down, over medium-high coals. Grill, covered, for 10-12 minutes or until nearly done. When the salmon flesh is almost firm, turn the grill off and allow the fillets to rest on the grill, covered, for about 3 minutes or until completely cooked.
Remove the salmon to a dish and remove the skin. Break the salmon into bite-sized pieces ranging from 1-2 inches. Serve in flour tortillas with Peppy Corn and Bean Salsa.
- Yields: 4-6 servings
- Preparation Time: 25 minutes
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