Step 1

Preheat your oven or air fryer to 400°F.

Step 2

Dab the salmon fillet with a paper towel, then drizzle with 1 teaspoon of oil. Season with paprika, garlic powder, chipotle powder, chili lime seasoning, salt, and pepper. Rub the seasoning in well. Bake or air fry at 400°F for 11-12 minutes until cooked through. Flake with a fork and set aside.

Step 3

In a large bowl, mix green and purple cabbage, diced jalapeño, and chopped cilantro. In a mason jar, combine mayo, Greek yogurt, juice of 1 lime, chipotle powder, chili lime seasoning, salt, and pepper. Shake well, taste, and adjust. Pour half over the slaw and toss. Reserve the other half for topping the tacos.

Step 4

In a small bowl, combine red onion slices, juice of 1 lime, and a pinch of salt. Mix and set aside to pickle.

Step 5

Mash the avocados in a bowl with garlic, lime juice, cumin, salt, and pepper. Taste and adjust seasoning, if needed.

Step 6

Heat tortillas over an open flame or in a skillet until lightly charred.

Step 7

Layer each tortilla with a spoonful of guac, flaked salmon, pickled onions, slaw, and a drizzle of the reserved sauce. Garnish with extra cilantro if desired.