Sheet Pan Salmon Tacoswith Spicy Avocado Crema

In a bowl combine shredded cabbage, heaping pickled onions, pickled onion brine, extra virgin olive oil, and a pinch of salt. Massage until the cabbage softens, then set the slaw aside.

Whisk together olive oil, lime zest, soy sauce, honey, garlic powder, onion powder, smoked paprika, dried oregano, ground cumin, ground coriander, chili powder, salt, and pepper. Add the salmon and coat evenly; let it marinate for about 5 minutes.

Preheat the broiler and line a sheet pan with foil. Arrange the marinated salmon, thinly sliced serrano pepper, and sliced onion on the pan. Broil for 5–7 minutes, or until the salmon flakes easily and the vegetables are nicely charred.

While the salmon cooks, make the crema: place the roasted serrano pepper, roasted onion, raw garlic clove, roughly chopped cilantro, avocado, heaping Greek yogurt, lime juice, and salt in a blender. Blend until smooth, adding water a tablespoon at a time until the desired consistency is reached.

Warm the corn tortillas in a dry skillet or microwave. To assemble each taco, spread a spoonful of the cabbage slaw on a tortilla, top with flaked salmon, and drizzle with the avocado crema. Serve immediately.