Grilled Salmon Tacos with Peach Salsa

Oh, these are so delicious. The peach salsa gives the tried-and-true mango salsa a good run-for-the-money. You can make this with any fish that is not too delicate for the grill. For this meal, the only thing you have to "cook" is the Salmon, the rest is just a mix of fresh, wholesome foods. It doesn't get better than that.

Cumin Dusted Grilled Salmon Tacos with Peach Salsa

Peach salsa:
3 cups coarsely chopped peeled peaches (about 6 small peaches)
1 cup diced red onion
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro
1 teaspoon chopped seeded serrano chile (I used jalepeno from the garden)
1 teaspoon honey
1/4 teaspoon salt

Grilled salmon:
salmon fillets
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper

Tacos:
8 corn tortillias
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup green onions (sliced)
cilantro
sour cream

Peach salsa: Combine first 7 ingredients in a bowl; toss gently.Salmon: Prepare grill. Mix cumin, paprika, slat and pepper. Dust Salmon with cumin mixture. Place fish on grill; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Do not overcook or it will be dry.   Remove fish from grill and break into pieces. Set aside.  (You can also broil this in your oven or cook it on your skillet, breaking it apart at the end)
Tacos: Mix shredded cabbage and green onions with a little light sour cream to desired consistancy. Warm the corn tortillas in a hot skillet. Assemble tacos by placing cabbage mixture, salmon, then peach salsa inside the taco shell. Top with extra cilantro if desired (I LOVE cilantro and can never get enough!).