Ingredients

• Slaw:
• ½ head purple cabbage, fine shredded
• ½ large cucumber
• 3 tbsp dill, chopped
• ¼ cup white wine vinegar
• salt and pepper to taste
• Avocado Mash:
• 3 ripe avocados
• 1-2 tsp hot or siracha sauce
• 1 lime, juiced
• salt and pepper to taste
• Salmon:
• 2 lbs salmon, skinless
• 2 tsp chipotle powder
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 lime, zested + juiced
• Additional items:
• 8 small corn tortillas

Directions

1. Slaw:
2. Leave the skin on your cucumber. Slice your cucumber in half lengthwise, then cut into thin slices.
3. Mix cucumber, shredded cabbage, dill, and vinegar in a large bowl, cover and place in your fridge while you make everything else.
4. Note: Slaw can be made a day ahead if desired.
5. Avocado Mash:
6. In a medium bowl, roughly mash your avocados. Add in the rest of the ingredients and mix to combine.
7. Salmon:
8. Preheat oven to 385°F.
9. Slice the fillet into small-to-medium chunks.
10. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
11. Place coated salmon on a parchment-lined sheet and bake to an internal temperature of 145°F.
12. Tortillas:
13. Pre-heat tortillas in a pan, toaster oven or microwave.
14. Build tacos with all components and enjoy!