• 12 oz salmon fillet, cut into 4 portions (3 oz each)
• 4 (8-inch) whole-wheat tortillas

For taco filling:

• 1 C green cabbage (about ¼ head), rinsed and shredded
• 1 tsp lime juice
• 1 tsp honey
• ½ C red onion, thinly sliced (or substitute white onion)
• 1 medium Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 2 Tbsp); for less spice, use green bell pepper
• 1 tsp fresh cilantro, minced (or substitute ½ tsp ground coriander)

For marinade:

• ½ Tbsp corn oil or other vegetable oil
• 1 Tbsp lime juice
• 2 tsp chili powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp salt