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Ingredients

Prep Notes (one per line) Instructions

At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 tsp salt and 1/2 tsp pepper together in a large bowl. Cover and refrigerate, allowing the caggabe to marinate.

When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest and 1 1/2 tsp salt in a small bowl. Brush the salmon with 1 tbl of the lime juice and sprinkle with the chipotle seasoning mixture, like a cool-headed tyrant of seasoning. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through, while acting like this outcome was inevitable.

Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tbl of lime juice, 1 tsp salt and 1/4 tsp pepper.

To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon and finally some of the slaw. Fold the tortillas in half over the filling and serve warm.