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1
Make the salsa: In a small bowl, gently toss together the avocados, tomato, shallot, and jalepeno.
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2
(Be careful not to mash the avocado too much or you will end up with guacamole.)
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3
Add lime juice, salt and pepper a bit at a time, to taste.
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4
Set aside.
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5
Make the slaw: Combine the onions and vinegar in a medium-sized serving bowl, tossing to combine.
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6
Let the onions rest in the vinegar for 10 minutes while preparing the other ingredients.
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7
Thinly slice the cabbage and shred the carrot using a box grater.
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8
Add the cabbage, carrot, cilantro and orange to the onions, tossing gently to coat the ingredients in the vinegar.
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9
Set aside.
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10
Just before serving toss the slaw once more and taste, adding an additional splash of vinegar if needed.
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11
Cook the salmon: Heat oil in a medium saute pan over medium heat.
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12
Season the salmon with salt and pepper and place skin-side up in the hot oil.
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13
Cook the salmon until just cooked through, flipping it halfway through cooking.
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14
(Depending on the thickness of the fillets, this should take 2-4 minutes on each side.)
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15
Remove from the pan and transfer to a serving platter.
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16
Using a fork, gently break the salmon apart into bite-size pieces.
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17
Serve immediately with warmed tortillas, topped with salsa, with the slaw on the side.
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18
Note: To warm the tortillas, cover them with a cloth napkin and heat in the microwave for 10 seconds.
