1 cupsweet Thai chili sauce , (you can find this in the Asian section at most grocery stores)
⅓cupsoy sauce
1tablespoonminced garlic
¼cupcilantro leaves, finely chopped
¼teaspoonground ginger, (optional)
2cupsthinly sliced cabbage , or coleslaw, (without dressing)
1mango, thinly sliced
8taco-sized flour tortillas
lime wedges
Instructions
Combine sweet chili sauce, soy sauce, garlic, cilantro, and (optional) ginger in a bowl and whisk til smooth and well mixed. Reserve half of the sauce and set it aside.
Add salmon fillets to the bowl with 1/2 of the sauce and toss to coat well. (If desired, you may marinate this for 30 minutes - overnight, but marinating is not necessary)
Cook the salmon either on a nonstick skillet for 4-6 minutes on each side, or in the oven turned to broil for the same amount of time. Cook until fillets are pink and easily flake with a fork.
Assemble tacos with cabbage (or cole slaw), mango slices, salmon, and top with remaining reserved sauce and drizzle with fresh lime juice. Serve immediately.