Grilled Chipotle Salmon Tacos

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons lime juice
• 3 chipotle peppers plus 2 teaspoons adobo sauce
• 3 tablespoons reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 3 pounds salmon fillets (about 1 inch thick)
• 1/2 cup cider vinegar
• 1/4 cup olive oil
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1/2 medium red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 12 corn tortillas (6 inches), warmed

1. Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish.
2. For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat well. Remove salmon from marinade; discard any remaining marinade in dish.
4. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade.
5. Break fish into bite-size pieces, removing skin if desired. Serve in tortillas with slaw.

olive oil, lemon juice, lime juice, peppers, soy sauce, garlic, oregano, salmon, cider vinegar, olive oil, sugar, salt, pepper, shredded red cabbage, green cabbage, red onion, fresh cilantro, corn tortillas

Taken from www.tasteofhome.com/recipes/grilled-chipotle-salmon-tacos/ (may not work)