Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt - alive magazine

Ingredients

• 1 tsp (5 mL) cumin
• 1/2 tsp (2 mL) sweet smoked paprika
• 1/4 tsp (1 mL) garlic powder
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) cayenne powder
• 3 Tbsp (45 mL) pumpkin seeds
• 1 tsp (5 mL) maple syrup
• 3 cups (750 mL) grated red cabbage
• 1/2 cup (125 mL) cilantro
• 1 serrano pepper, seeded, deveined, and sliced thinly
• Pinch of salt
• 2 Tbsp (30 mL) apple cider vinegar
• 2 oranges, segmented, pith removed, and 1/4 cup (60 mL) juice reserved
• 1/4 cup (60 mL) natural yogurt
• 2 tsp (10 mL) freshly squeezed lime juice
• 1 tsp (5 mL) lime zest
• 2 - 6 oz (170 g) pieces wild sockeye salmon, skin on
• 1 Tbsp (15 mL) extra-virgin olive oil
• 8 - 6 in (15 cm) corn tortillas
• 8 lime wedges
• 1 bunch cilantro