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1
To heat the tortillas, pour 1/2 inch water into the bottom of the steamer that is lined with a clean, heavy kitchen towel. Lay the tortillas on the towel and fold the edges of the towel over the tortillas to cover them. Cover the steamer with the lid and bring the water to a boil. Let the water boil for only 1 minute, then turn off the heat and let the tortillas stand in the steamer covered.
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2
Combined the miso, mayonnaise, rice vinegar, sugar and ginger together in a bowl tp make the dressing for the broccoli slaw and set aside.
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3
Put broccoli slaw, sliced onions, radishes and sesame seeds into a bowl. Toss to combine and set aside.
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4
Put apricots, jalepenos, onion, cilantro, lime juice and salt into the bowl of a food processor and pulse until the ingredients are chopped to a desired consistency, about 20-30 pulses.
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5
Heat the olive oil in a pan on high until it is almost smoking. Carefully place salmon pieces into the pan, skin side down. Cook for about 2-3 minutes and then shake gently to loosen the salmon from the pan. Flip the salmon pieces and cook the other side for 2-3 minutes. Remove from plan and set aside on a plate.
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6
Add the dressing to the slaw mixture and set aside.
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7
To assemble the tacos, put a piece of salmon on each tortilla and top with the slaw and salsa.
