Step 1

Leave the skin on your cucumber. Slice your cucumber in half lengthwise. Remove seeds and then slice thin.

Step 2

Mix everyhting in a large bowl, cover and place in your fridge while you make everything else.

Step 3

In a medium bowl, rough mash your avocados. Add in the rest of the ingredients and mix to combine. Taste and adjust the sriracha if needed.

Step 4

Pat your fish dry with paper towel. Slice the filet into large chunks. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.

Step 5

In a large skillet, working in two batches, add 1/2 tbs olive oil. Once pan is hot add in the salmon pieces and cook until crispy and done. Remove to a plate lined with paper towel. Wipe the pan clean and repeat with the rest of the salmon.

Step 6

Heat your tortillas in a pan or wrapped in a stack, in aluminum foil in your small toaster oven.