Step 1

Start by seasoning the salmon: drizzle each salmon with lime juice (1/2 lime per salmon fillet), then pat them with the cajun seasoning.

Step 2

Heat a large nonstick skillet (I used my cast iron) with 2 tsp oil, then add the salmon skin-side down. Place a lid on the skillet and cook the salmon for approximately 4 minutes per side over medium-high heat. You may need to work in batches if you don't own a large enough skillet.

Step 3

While the salmon is cooking, prep the veggies: slice the tomatoes, bell peppers and onion, then add them to a separate skillet with 2 tsp oil and sauté for 5 minutes or so over medium heat.

Step 4

Once the salmon is done cooking, transfer it to a plate and use a fork to flake it; then, add it to the skillet with the peppers and onion.

Step 5

Last: make the sauce: whisk yogurt, lime juice and cilantro together. Alternatively, you can use hot sauce if you prefer (think: Cholula).

Step 6

Fill each tortilla with some of the salmon/pepper mixture, add the avocado and drizzle with the sauce. Enjoy!