- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and ½ teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- Mix the chili powder, lime zest, and 1 ½ teaspoons salt in a small bowl. Brush the salmon with the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes at 425◦ F. Cooking times vary, cook until internal temperature reaches 145◦ F.
- Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, Sriracha, 1 teaspoon salt, and ¼ teaspoon black pepper.
- To serve, lay 2 warm tortillas on a plate. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
