Spiced salmon tacos with cabbage slaw recipe

Ingredients

• 1 pound skinless salmon fillet
• 1 teaspoon ground cumin
• Kosher salt and black pepper
• 3 tablespoons olive oil
• 2 cups thinly sliced red cabbage
• 1 avocado, chopped
• 3 tablespoons lime juice
• 8 corn tortillas, warmed
• Fresh cilantro, for serving

1. Season the salmon with the cumin and ¼ teaspoon each salt and pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.
2. Toss the cabbage and avocado with the lime juice, the remaining 2 tablespoons of oil, and ½ teaspoon salt. Serve the salmon in the warm tortillas with the slaw and cilantro.