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, whole, foods. It doesn't get better than that.

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
salt
fresh ground black pepper
Paprika

Tacos:
8 corn tortillias
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup minced fresh cilantro
sour cream

Peach salsa: Combine first 7 ingredients in a bowl; toss gently.
Salmon: Prepare grill. Sprinkle fish with salt and pepper and a dash of paprika. Place fish on grill; grill 6 minutes on each side or until fish flakes easily when tested with a fork.
Tacos: Mix shredded cabbage with a little light sour cream to desired consistancy. Warm the corn tortillas in a hot skillet. Break the fish into pieces, and place fish, cabbage mixture, peach salsa, and cilantro inside the taco shell.