How to Make It
1.
Preheat the oven to 425˚F.
2.
Rub the salmon with chili powder, cumin and salt and place skin side down on a parchment-lined baking sheet.
3.
Roast for 10 minutes per inch, or until just opaque—the thinner end should flake with a fork, but you want some moisture in the thicker middle.
4.
Meanwhile, thinly slice the cabbage and toss it with the mayonnaise, vinegar and a pinch of salt.
5.
Warm the tortillas (wrap them in foil and slide into the oven for a few minutes) and serve them with the slaw, flaked salmon, sliced avocado, chopped pineapple and fresh cilantro.
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