Heat grill to 400 Deg. Clean well and oil well. You will oil again right before you add the salmon.

Cut the salmon fillet into 3-4 ounce sized fillets. Brush with oil, season with salt and pepper.

Make the chipotle mayo: - combine everything in a small blender ( bullet type blender) or food processor and blend until very smooth. Transfer to a container or jar with a lid and chill in refrigerator until ready to use.

Grill the salmon:

Brush the grates with oil again and place the salmon on the grill either skin side down or skin side up. Grill for 2-3 minutes then carefully flip and grill for another 2-3 minutes. Transfer to a serving platter to rest before assembling the tables. Squeeze a little lime over the fillets.

Shred the green cabbage. Peel off any outer leave with bruises, then cut the cabbage into quarters. Using a box grater shred one quarter at a time using the side with the larger holes. Transfer to a bowl.

Char the tortillas either on the grill, over open flame if you have a gas stove or on a baking sheet under a broiler. Keep a close eye on them making sure they only char and don’t burn

Assemble the tacos

Spread a little green salsa on the tortilla, add one of the grilled salmon fillets ( as much or as little as you want - removing and discarding the skin if you want). Top with shredded cabbage, a drizzle of the chipotle mayo and some optional hot sauce. Another squeeze of lime too if you want.

Serve with rice, beans, guacamole and chips and a margarita if you like!