Kari's Asian Salmon Tacos

1 lb salmon filet
corn tortillas

Slaw:
3 cups Cabbage, shredded fine (just shave it off with a knife)
1/3 bell pepper, sliced thin or diced small
1/4 c cilantro, chopped
1 green onion, chopped
Shredded carrots (optional)
diced hot chili (Optional - serrano, jalepeno, your choice)

2 Tbs rice wine (or white wine) vinegar
1/8 tsp sesame oil
1/2 tsp sugar

Sauce:
1/3 cup mayo
1 tsp grated ginger (or finely chopped)
1 tsp soy sauce
1 1/2 Tbs Lime Juice

1. Combine slaw vegetables. Whisk vinegar, sesame oil & sugar together, drizzle over slaw, toss to combine. Set aside.

2. Whisk together sauce ingredients in a small bowl. Set aside.

3. Grill or pan fry the salmon filet until cooked to your liking. Warm corn tortillas one at a time in a small pan over med-high heat. (Don't buy mission, guerro is the best grocery brand tortilla I've found)

4. Put chunks of fish in tortilla, top with slaw & sauce. Enjoy!