Blackened Salmon Tacos with Spicy Cabbage | Williams Sonoma

Ingredients

• 1/2 pineapple, peeled, cored and diced (about 2 1/2 cups/15 oz./470 g)
• 1 cup (5 oz./155 g) peeled and diced jicama
• 1/2 cup (3/4 oz./20 g) loosely packed fresh cilantro leaves, chopped
• 1/3 cup (1 3/4 oz./50 g) finely chopped red onion
• 1 small jalapeño chile, seeded and minced
• 2 Tbs. olive oil
• 1 Tbs. fresh lime juice
• Kosher salt and freshly ground pepper
• <br> 2 Tbs. all-purpose flour
• 1 1/2 Tbs. chili powder
• 1 Tbs. dark brown sugar
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 2 lb. (1 kg) center-cut salmon fillet, pin bones and skin removed
• 3 Tbs. olive oil
• 2 Tbs. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 small green savoy cabbage, shredded (about 2 cups/6 oz./185 g)
• 8 to 12 flour or corn tortillas, warmed