Salmon Fish Tacos

Cook the salmon. Pat the fish dry with paper towels. In a small bowl add the chili lime seasoning or chili powder and salt, gently rub in the mixture with your hands.
Pre-heat a cast-iron skillet over medium heat and add the olive oil, once hot, add the salmon skin side down and cook for 4-5 minutes then flip and cook for another 3-4 minutes. Remove from the skillet and rest for 2-3 minutes. Meanwhile, make the avocado crema.
Make the avocado crema. In a blender, add the avocado, cilantro, jalapeño, lime juice, and salt. Blend until smooth then add a splash of water to make into a more pourable texture. Set aside.
Make the coleslaw. In a small bowl, add the sour cream, lime juice, mustard, salt, and pepper and mix. In a large bowl, add the coleslaw mix, cilantro (if using), pour in the dressing and mix.
Heat the tortillas in a hot skillet (best if cast-iron), griddle or microwave. For the skillet or griddle (do not grease): heat over high heat for about 15 seconds per side then place onto a clean plate. For the microwave: wrap a stack of 5-6 tortillas into a wet paper towel and microwave for 30 seconds or up to a minute.
Assemble. For each tortilla, add salmon, coleslaw, avocado crema. You can squeeze fresh lime juice on top, if you’d like or if you used chili powder instead of chili lime seasoning! Store leftovers separately as the coleslaw can get watery when stored!