PREPARATION:

1. In a small bowl, combine 1?4 cup of the olive oil, lime zest, ancho and chipotle powder, Mexican oregano, chili powder, cumin, coriander, annatto, salt and pepper. Place the salmon into a large bowl; add the chili mixture and cover. Refrigerate for at least half an hour and up to 6 hours, stirring occasionally.
2. Wrap the tortillas in foil and place in the oven for 15 minutes to warm.
3. While the tortillas are warming, cook the salmon: Heat a large nonstick skillet or griddle to medium high heat and add 1 tablespoon olive oil. Add the salmon in batches and cook for 1 minute per side or until light brown on both sides.
4. Meanwhile in a separate, large, nonstick skillet heat the remaining tablespoon of olive oil over medium heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes.
5. Add the remaining 1?2 teaspoon salt and 1?4 teaspoon pepper cook for another minute and remove from the heat.
6. Divide the salmon among the warmed tortillas and top with the vegetables. Serve with lime wedges and garnish with salsa and/or guacamole, as desired. Serve immediately.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

7. This recipe was featured on the A Healthy Change Episode of Emeril Green.

8. Learn more about sustainable food choices with our Eat Green Guide.