1 ¾ lbs of fresh salmon skin removed
Olive oil to coat pan
2 tsp Igotchu citrus chipotle seasoning
1 tsp grated lime zest
3 T freshly squeezed lime juice
1 tsp Igotchu himalayan salt and pepper
12 corn or flour tortillas
4 ripe Hass avocados seeded and peeled
¾ tsp sriracha (optional)
Slaw
½ head of cabbage core removed halved and shredded
½ cucumber seeds removed halved and sliced thin
½ cup white wine vinegar
3 T minced fresh dill
½ tsp Igotchu himalayan salt and pepper
At least an hour before serving the taco make slaw. In a large bowl toss shredded cabbage, cucumber, ½ cup white wine vinegar, fresh dill and 1 teaspoon Igotchu himalayan salt and pepper in the bowl, cover and refrigerate at least 1 hour. Mix and mash avocado with remaining 2 tablespoons of lime juice and sriracha.
Preheat the oven to 425 degrees. Brush the baking sheet with olive oil to coat. Place salmon on the prepared baking sheet. In small bowl mix together 2 teaspoons Igotchu citrus chipotle seasoning, grated lime zest, 1 tablespoon of lime juice and 1 teaspoon of Igotchu himalayn salt and pepper. Coat salmon well on both sides with mixture. Place in the oven and roast for 12 to 14 minutes. Remove, slightly cool and cut into bite size pieces. Wrap tortillas in foil and place in heated oven for 5 minutes. To serve place dollop of avocado salmon and slaw in each tortilla
