Tacos with red fish

Ingredients:

• 0.8 kg fresh salmon fillet, center cut, skin removed
• 300 g white cabbage, peeled and finely shredded
• Half a seedless cucumber, with skin on, cut in half lengthwise and thinly sliced
• 1/4 cup white wine vinegar
• 3 tbsp chopped dill
• Olive oil for greasing the pan
• 2 tsp chili powder with the addition of dried chipotle chili
• 1 teaspoon grated lime zest
• 3 tablespoons freshly squeezed lime juice, divided
• 12 corn tortillas (15 cm diameter)
• 4 ripe Hass avocados, peeled and pitted
• 3/4 tsp. sriracha sauce

Preparation:

1. At least an hour before you plan to serve the tacos, combine the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Cover and refrigerate to marinate.
2. When ready to serve, preheat the oven to 425°F (220°C). Grease a baking dish with olive oil and place the fish in it. In a small bowl, combine the chipotle powder, lime zest, and 1.5 teaspoons of salt. Brush the salmon with 1 tablespoon of lime juice and sprinkle with the chipotle mixture. Bake until cooked through, 12-15 minutes, depending on the thickness of the fish.
3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Using a fork, mash the avocado with the remaining 2 tablespoons of lime juice, Sriracha sauce, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. To serve, place 2 warm tortillas on each of 6 plates. Spoon avocado mixture onto one side of each tortilla, then top with a few large chunks of salmon and, finally, some coleslaw. Fold the tortillas in half over the filling (it will spill out!) and serve warm.