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1
Pat your salmon fillets dry with a paper towel. In a small bowl mix together all of the the seasonings (coffee through black pepper). Then, stir in the olive oil. Use a brush to brush this spice mixture all over the tops of the salmon fillets.
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2
Grill the salmon fillets skin side down on a well oiled hot grill and cook just until it flakes easily with a fork (the timing will depend a lot on your particular cuts of fish, mine took about 8 minutes). Alternatively, you can broil the salmon just until it flakes easily with a fork. Remove from the heat.
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3
Use a spatula to lift the salmon pieces off of their skins and onto a serving platter. Break them into chunks.
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4
Quickly warm your tortillas. Then, serve the salmon in the tortillas topped with the avocado salsa and cabbage. (It's easiest to just let everyone assemble their own.) Just add some cervezas or margaritas and dinner is complete!
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5
Bring a small pot of water to a boil. Turn down to a simmer and add the tomatillos. Simmer about 3 minutes - they'll turn sort of olive green. Remove from the water and allow to cool for a little bit. Then, chop them up.
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6
In a food processor, process together the tomatillo, onion, jalapeno, 1 Tbs. cilantro, and half of the lime juice, until fairly smooth. Then, pulse in the avocado - you can process it in until you have a smooth sauce or leave it a little chunky, depending on your preference. Season with salt to taste. Set aside.
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7
Toss together the sliced red cabbage with the remaining lime juice and cilantro. Sprinkle with a little salt (1/4 tsp. or so) and mix well.
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8
Serve the avocado-tomatillo salsa and the cabbage to accompany the fish in the tacos.
