When I first saw this recipe, I never believed a fish taco could be so simple…or delicious! Ingredients 1 Salmon side, patted dry. 1T Chile Powder 2 Limes, zested, juice divided. 1T Kosher Salt 1/4 Head Red Cabbage, shaved 1C Mayonnaise 2T Vinegar, preferably rice or apple cider Optional: Cilantro, Shaved Radish, Cotija, Queso Fresca, sliced Serrano, pickled Red Onion. Steps Place fish, skin side down in a 9x13 baking dish drizzled with olive oil. Using paper towels, carefully and completely dry the salmon flesh. Use a basting brush to apply the juice from one lime. This will help the rub adhere. In a small bowl, mix zest, chile powder, and salt. Rub zest mixture over fish. Bake 425F for 15mins. Flake and serve. While fish is cooking, combine sugar, salt, vinegar, mayo, and red cabbage. Wrap tortilla in tin foil, and place in stove while fish bakes. Remove after a few minutes.