Makes 12 Tortillas; Serves 6

This is a casual interactive entrée where everything is laid out on the counter or table; family and guests build their own tortillas. Everything can be assembled while the grill is heating. This recipe works well with leftover salmon also.

1 salmon fillet (1.5 pounds)

2 tbls olive oil Chile Spice to rub on Salmon – Santa Fe Spice Chile Blend is excellent – or Tom Douglas’ Smoky Paprika Rub

12 corn tortillas

½ head cabbage (8 oz), cored and finely shredded (about 5 cups)

3 green onions, including green tops, quartered lengthwise and cut into 1-inch lengths

3 tbls fresh lime juice 2 ripe tomatoes, diced into ¼- inch dice

Chipotle Sauce (recipe follows) Preheat the oven to 250 for tortilla warming 15 minutes before serving place tortillas in the oven wrapped in a kitchen towel or heatproof container Preheat gas grill or charcoal to medium Arrange the salmon skin side up on a rimmed baking sheet. Oil the skin generously with olive oil Turn the salmon over and rub with spice – use your fingers to rub oil over the spice Brush the grill with olive oil Grill the salmon skin side down – cook until opaque throughout or thermometer reads 125 – 130 Transfer to a cutting board and let fish cool In a medium serving bowl, toss together the cabbage, green onions and lime juice. Place the tomatoes in a small serving bowl. Slice the salmon into 12 strips; lift the salmon off its skin. Transfer the warm tortillas to a serving plate. Let each diner assemble his or her own tortilla. Start with a generous spoonful of Chipotle Sauce down the middle of the tortilla, arrange a strip of salmon on top, mound with a bit of the cabbage mixture and garnish with diced tomatoes. Chipotle Sauce 1 cup mayonnaise 3 tbls buttermilk or sour cream 2 minced canned chipotle chiles in adobo sauce 2 tbls minced fresh cilantro ¼ tsp salt In a small serving bowl, mix together the mayonnaise, buttermilk or sour cream, chipotle chiles, cilantro and salt Cover and set aside up to45 mutes or cover and refrigerate for up to 3 days. Makes 1 ¼ cup It could be the summer of the fish taco. Craig tore a page from Men’s Journal with the tag line DO SUMMER RIGHT that had a recipe by Rick Bayless (creator of Topolobampo in Chicago and lately of Mexico – One plate at a Time) and put it on my desk in the kitchen. He didn’t know that I loved Rick Bayless – what I can pass on from Rick’s recipe is grilling the fish – and it could be halibut or sea bass instead of salmon, always corn tortillas but instead of the chipotle mayo he makes a salsa out of tomatillos. Nobody is mentioning avocados, but they would be terrific on either recipe.