Step 1

Make your cilantro yogurt sauce. Set aside in the fridge until you are done and ready to put it on your tacos.

Step 2

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 3

In a medium bowl, add cubed salmon, avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt and pepper; toss well to combine the salmon in the seasonings. Add the salmon cubes to the baking sheet and spread out evenly. Bake for 15-20 minutes.

Step 4

Make the avocado peach salsa: Place all ingredients in a medium bowl and mix to combine. Cover and place in the fridge until ready to use.

Step 5

Char your tortillas if you’d like, then top each with salmon cubes, cabbage, peach avocado corn salsa mixture, extra thinly sliced jalapeños and a drizzle of cilantro yogurt sauce on top plus extra cilantro. Enjoy! Serves 4; 2 salmon tacos each.