• Before you start cooking, get all your ingredients prepped and ready. For the slaw, grate the carrot, thinly slice the onion and cabbage, chop the fresh coriander, and halve the lime. This ensures everything is crisp and ready to toss together quickly.
• For the avocado and jalapeño yogurt, halve the jalapeños and decide whether to keep or remove the seeds, depending on how spicy you want it. Then, halve the avocados and carefully remove the pit.

Cooking the Spicy Salmon

• Preheat your oven to 400°F (200°C) (or air fryer to the same temperature). Cut the salmon into rough cubes and place in a bowl. Add the sriracha, honey, juice of half a lime, salt, and pepper. Mix until the salmon is well-coated, then arrange on a baking tray.
• Cook for 15 minutes in the oven or 12 minutes in the air fryer, flipping halfway through, until the salmon is crispy and lightly charred but still juicy inside.

Preparing the toppings for the Spicy Salmon Tacos

• In a large bowl, combine the grated carrot, thinly sliced onion, shredded cabbage, chopped coriander, mayonnaise, and vinegar. Add a pinch of salt and pepper, then toss until the slaw is evenly coated. Set aside to allow the flavors to meld.
• In a blender or food processor, combine the halved avocados, jalapeños, coriander, yogurt, juice from the other half of the lime, water, salt, and pepper. Blend until smooth, adding more water as needed to reach your desired consistency.
• Warm the tortillas, then spread a layer of the avocado-jalapeño yogurt on each. Top with a generous helping of the lime and coriander slaw.
• Top the tacos off with the crispy, spicy salmon and drizzle more of the avocado yogurt over the top. Garnish with extra coriander and a squeeze of fresh lime.