Roasted Salmon Tacos

Yield: 4 servings

Red Cabbage Slaw:
3 tablespoons extra-virgin olive oil
2 teaspoons honey 
1 teaspoon lime zest plus 2 tablespoons lime juice 
Kosher salt 
Dash hot sauce 
1/2 small red onion, very thinly sliced 
4 radishes, very thinly sliced 
1/2 medium head Red Dog red cabbage, finely shredded (about 7 cups) 
1/2 cup loosely packed fresh Red Dog cilantro leaves, coarsely chopped

Avocado Sour Cream:
2 ripe avocados, halved and pitted
1 cup sour cream 
2 tablespoons chopped pickled jalapenos 
Zest of 1 lime and juice of 1/2 
Kosher salt

Salmon:
2 pounds skinless center-cut salmon fillet
1 tablespoon chili powder 
Kosher salt 
2 tablespoons extra-virgin olive oil 
Flour tortillas

For the red cabbage slaw: Preheat the oven to 450 degrees F. Whisk together the olive oil, honey, lime zest and juice in a large serving bowl. Season with 1/2 teaspoon salt and the hot sauce. Add the red onion, radishes, cabbage and cilantro and toss well.

For the avocado sour cream: Scoop the avocado flesh into  a blender. Add the sour cream, pickled jalapenos, lime zest, juice and 1/2 teaspoon salt. Add 1 tablespoon water and blend until smooth. (If the mixture is too thick to blend, add 1 to 2 tablespoons more water and blend again). Transfer to a serving bowl and refrigerate until ready to serve.

For the salmon: Sprinkle the salmon all over with the chili powder and 1 teaspoon salt and rub it in. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil is hot, add the salmon top-side down and sear until browned, about 1 minute. Flip the salmon and transfer the skillet to the oven. Roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness.

To serve: Break the salmon into chunks. Serve in warm tortillas with the slaw and sour cream.