Optional toppings: squeeze of lime, chopped tomatoes, pickled red onions
Instructions
For the slaw: In a small blender or food processor, blend together avocado, jalapeno, cilantro, salt, lime zest, lime juice, and water. Dressing should be smooth and creamy.
Pour dressing over cabbage and onion; stir to combine. Cover bowl and refrigerate. Slaw is best refrigerated for at least an hour but will be fine sooner too.
For the salmon: Remove salmon from fridge about 10 minutes before cooking. Preheat oven to 400°F.
Meanwhile, prepare rub. Combine chili powder, salt, chipotle chile powder, cumin, and garlic powder.
Rinse salmon with cold water if desired and pat dry with paper towel. Sprinkle seasoning on flesh side of salmon; lightly rub seasoning in.
Heat oil in a large oven-safe skillet over medium-high heat. Cook fish flesh side down (skin side up) for 3-4 minutes or until browned. Remove from heat and flip fillets over. Salmon should release fairly easily from pan. Place skillet with salmon in preheated oven and bake for 8-10 minutes (until internal temperature reaches 145°F or desired temperature).
Let salmon rest for 2-3 minutes before flaking flesh into bite-sized pieces and placing in warmed tortillas with slaw, cheese, and other toppings.
Video
Notes
Avocado dressing can be made ahead. Refrigerate in a tightly covered container for up to two days.
If preferred, a different type of fish can be substituted for the salmon. Shrimp is fine, too, and doesn't require baking time, just a couple of minutes in a hot skillet.
Nutrition information is calculated for corn tortillas and does not include optional toppings.