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1
Make the pickled onions Put the onions in a heatproof medium bowl.
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2
In a medium saucepan, combine the vinegar with the sugar, chiles, salt and 1 1/2 cups of water and bring to a simmer over moderate heat, stirring, until the sugar dissolves, about 2 minutes.
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3
Pour the brine over the onions, cover and let stand for 1 hour.
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4
Discard the chiles.
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5
Meanwhile, make the tacos In a medium saucepan, combine the lentils with the garlic, salt and chile and cover with 2 inches of water.
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6
Bring to a simmer and cook over moderate heat until the lentils are tender, about 15 minutes.
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7
Drain the lentils; discard the chile and garlic.
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8
Transfer the lentils to a bowl.
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9
Add 2 tablespoons of the olive oil, season with salt and pepper and toss to coat.
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10
In a medium bowl, mash the avocados with the lemon juice and season with salt.
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11
Light a grill or preheat a grill pan and brush with canola oil.
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12
Rub the salmon with the remaining 2 tablespoons of olive oil and season with salt and pepper.
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13
Grill over moderate heat, turning once, until just opaque throughout, 6 to 8 minutes per side; transfer to a platter.
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14
Serve the salmon and lentils with the mashed avocado, pickled red onions, warm corn tortillas and hot sauce.
