Savory Salmon Tacos with Radishes and Basil Slaw

A YUMOLA way to use up some of your basil from your garden/farm!!
(serves 4)

4 5 oz. wild caught* salmon fillets
1 cup fresh basil leaves, chopped
2 T. fresh lime juice
3 T. EVOO, divided
2 T. water
1/2 t. sea salt, divided
1/2 t. freshly ground* pepper, divided
1/4 t. chile powder
1 cup sliced purple cabbage
3 large sliced radishes
2 large sliced scallions
1/4 t. coriander
12 large corn tortillas
Lime wedges

Heat a grill or grill pan on med. high. In a blender, combine the basil, lime juice, 2 T. oil, water, 1/4 t. salt, 1/4 t. pepper, and chile powder; puree until smooth and set aside. Meanwhile, in a small bowl, combine the cabbage, radishes, scallions, 1/4 t. salt, and 1/4 t. pepper. Set aside. On a rimmed dish, place the salmon fillets; drizzle with 1 T. oil, and season with coriander, and S&P (to taste). Transfer salmon to grill, and grill until opaque throughout, about 5 mins. per side. Break into pieces and place on a serving dish. To grill, add the tortillas and heat for 30 secs. on each side. Assemble tortillas on serving dish, fill with salmon and radish salad, and top with salsa. Serve with lime wedges.

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MM