Ingredients

• 2 pieces salmon
• 1 lime, juiced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 green cabbage
• 1/4 red cabbage
• 2 avocados
• 1/4 red onion
• 1 can sweet corn kernels
• 1 handful coriander/cilantro
• 1 tablespoon pickled jalapeno chilli juice
• 1/2 cup aioli
• 1 teaspoon canned chipotle chillies
• 4 mini tortillas

Directions

1. Turn on your BBQ or fry pan to get hot.
2. For the salmon taco, first we need to make the marinade. Combine all but 1 tablespoon of the lime juice, salt and cayenne, mix well, pour over the salmon and coat well. Set aside for at least 30 minutes.
3. To make the salsa, drain and rinse your corn, set aside in a colander to dry off. Dice your avocado, red onion and roughly chop your coriander. Combine ingredients in a bowl, add your drained and rinsed corn, add the reserved 1 tablespoon of lime juice and the 1 tablespoon of pickled jalapeno juice, combine as well as you can without mashing the avocado. Set aside.
4. For the chipotle sauce, combine aioli and chipotle in a bowl and mix well. Add a teaspoon of water to thin the mixture slightly. Set aside.
5. Cook for 5 minutes so the skin goes nice and crisp, then reduce the heat and either close the BBQ or place the salmon in a hot oven, or turn over and cook the flesh side in the pan until just cooked right through but not dry and flaky, so the flesh has just lost the orange jelly texture.
6. Heat the tortillas in their bag (moisture absorbing square removed) in the microwave for 30 seconds.
7. Place tortillas, salsa, veg, fish and aioli on the the table for people to assemble themselves.