6 - 4oz Salmon Fillets or Steaks
1 teaspoon Ancho Chile Powder
2 teaspoons ground Cumin
1/2 teaspoon granulated Garlic
1/2 teaspoon granulated Onion
1/2 teaspoon ground White Pepper
1 teaspoon Annatto
2 teaspoons Kosher Sea Salt
1 Tablespoon Olive Oil
2 Tablespoons Lime Juice
12 regular – 24 street Corn Tortillas -or- Flour Tortillas
Green Salsa Verde or Pickled Tomatillos
Mix chile powder, cumin, garlic, onion, pepper, annatto, salt, olive oil and lime juice into a paste.
Rub salmon fillets with paste and let rest 20 minutes.
Pre-heat grill or oven to 400 degrees.
Roast/grill salmon for approximately 20 minutes (temperature should be 140 degrees)
Warm tortillas – I do this on a griddle, and store for heat in a lidded crock or tortilla warmer.
Assemble: flake cooked salmon onto tortillas and serve with pickled tomatillos, salsa verde, or any other garnishes to your taste.