Step 1

Heat olive oil in a 12-inch skillet over medium-high heat (a heavy non-stick skillet works well or for more blackening use a cast iron skillet).

Step 2

Sprinkle both sides of salmon with a fair amount of salt and pepper and sprinkle and rub both sides with chili powder and cumin.

Step 3

Sear in skillet about 3 to 4 minutes per side, or until just barely cooked through. Transfer to a cutting board.

Step 4

While salmon is cooking prepare the taco slaw. In a large mixing bowl toss together cabbage, mayonnaise, lime zest, lime juice, honey, cilantro and garlic. Season with salt and pepper to taste.

Step 5

Flake cooked fish into bite size chunks (I just use a knife and spoon, a fork works too).

Step 6

Layer warmed tortillas with taco slaw, salmon and any desired toppings then serve right away.