Step 1

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Step 2

Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.

Step 3

Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.

Step 4

While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.

Step 5

To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.

Step 6

Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!