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1
For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne.
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2
Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.
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3
Roast the salmon in the oven until fully cooked, 15 to 20 minutes.
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4
Remove the salmon from the oven and cool slightly.
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5
Flake the salmon into medium chunks and season with salt and pepper.
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6
For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves.
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7
Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing.
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8
Refrigerate the slaw for at least 1 hour before using.
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9
For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke.
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10
Warm the tortillas on the griddle without any oil, just until they are pliable.
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11
Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled.
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12
(If the salmon is hot out of the oven skip this step.)
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13
Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw.
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14
Plate 2 tacos with a lime wedge for each serving.
