Prepare slaw according to recipe direction. Cover the bowl, and place it into the refrigerator.
Prepare your grill for high heat or 450 degrees F. If using a charcoal grill, light your coals in a charcoal chimney, and let them burn for 10 minutes until they are nice and hot. Remove your grates, spread the hot coals out, and set the grates back in place.
If you use a gas grill or pellet cookers, preheat your grill to 450 degrees F. We recommend alder wood pellets for fish.
Set your 12" cast-iron pan onto the grill grates, and let it heat up for 10 minutes
In a small bowl, combine onion powder, salt, ancho chili powder, cumin, garlic powder, black pepper, and cayenne (optional).
Season the flesh side of the salmon fillets.
Add oil to the cast-iron pan and heat for 1 minute, or until you can detect a wisp of smoke.
Place salmon fillets into the pan skin side down. Cook for 6-7 minutes, turn and cook on the flesh side for 3 minutes.
Aim for an internal doneness temperature between 140-145 degrees F.
Flip back over, and drizzle with fresh lime juice. Use one 1 quartered piece of lime per fillet.
Remove pan from heat, and transfer salmon (skin-side down) onto a clean cutting board.
Use a fork to flake the fish into bite-sized pieces. Discard the skin and any residual bones in the fillet (not common, but 1 or 2 might pop up).
Optional step: Wrap the tortillas in foil and place them onto the grill for 3-5 minutes, turning once. You can do this while the salmon is cooking.
Use two tortillas per taco. Consult recipe image for guidance.
Stack tacos with slaw first, some salmon, guacamole (optional), salsa, cotija cheese and cilantro. Serve with the remaining lime quarters.
Stovetop: Set your burner for high heat. Follow the instructions above by preheating your cast-iron pan, adding oil, and cooking the salmon the same way you would on the grill.