1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
Salt and freshly ground pepper
2 6 oz skinless salmon fillets
Extra-virgin olive oil, for brushing
In a small bowl, stir the cumin with the chili powder and brown sugar. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
Preheat a grill pan. Lightly brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.
Fill warmed corn tortillas with salmon, spicy cabbage slaw & roasted tomatillo salsa. Enjoy!