Sweet n' spicy grilled salmon fish tacos

Ingredients

Rub:

• ½ cup brown sugar
• 3 tablespoons paprika
• 2 tablespoonschili powder
• 1 tablespoon chopped fresh Thyme leaves
• 2 cloves garlic minced
• 1 tablespoonsorange zest
• 2 teaspoons kosher salt
• 1 teaspoons fresh ground black pepper

Slaw:

• 14 oz bag shredded cole slaw blend
• ¼ cup fresh squeezed orange juice
• ¼ cup fresh squeezed lime juice
• ½ cup canola oil
• 2 heaping tablepsoon honey
• ¼ cup fresh chopped basil
• ¼ cup fresh chopped cilantro
• 1 tablepsoon reserved rub
• 3 pounds salmon fillets
• 18 corn tortillas

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Preparation

• For Fish:
  Combine rub ingredients and reserve 1 tablespoon for slaw. Use remaining rub to coat both sides of fish fillets. Place seasoned fish fillets on preheated grill and close lid. Grill over high heat with the lid closed for about 5 minutes, depending on the thickness of your fish. Use a wide, metal fish spatula to flip over and continue grilling for another 3 to 5 minutes. Cover with foil to keep warm.
• For Slaw:
  Combine all ingredients except slaw in a jar with a tight fitting lid and shake well. In a medium bowl, dress slaw to taste, using whatever amount of dressing you desire. Cover and refrigerate until ready to serve on tacos. Make sure to toss the slaw right before serving.
• For Tacos:
  Break apart fish into rustic large chunks and place on a warmed tortillas and garnish with dressed citrus slaw. Serve immediately.
• To warm tortillas:
  Dampen a clean kitchen towel with water and loosely wrap tortillas. If placing in the oven to warm, wrap again with aluminum foil. Otherwise, you can warm them in the microwave in the damp towel for just a minute or so.