Asian Salmon Tacos

For the tacos:

In a small bowl combine the sesame oil, rice wine vinegar, sambal and soy sauce. Put fish into a glass dish and pour the sauce over ti. Marinate the salmon for 30 minutes.

In a non-stick pan, add the 2 teaspoons of vegetable oil and heat it to medium-high heat. Add the salmon, flesh side down and let cook for 3 minutes with a lid on the pan. Flip the salmon and let the fish cook all the way through, about 5 more minutes. Remove pan from heat and set aside.

Heat the tortillas in a non-stick pan over medium high heat until hot on both sides and a little crispy.

Divide the salmon among the tortillas and top with mashed avocado and lime juice. Top with the Asian slaw and the fresh cilantro as well.

For the slaw:

Peel the carrots into long thin ribbons with a carrot peeler. Mix all of the prepped slaw ingredients together in a bowl and set aside.

For the vinaigrette:
Mince the red chili, keeping all of the seeds and veins. Add the ginger, garlic and cilantro in with the chili in a small bowl. Add the oil and the vinegar into the bowl, and stir to combine.

Pour the dressing over the slaw vegetables, and add the chopped peanuts and lime zest. Toss everything to combine. This can be made and refrigerated for up to several hours. The cabbage is so sturdy, that nothing will wilt. Before serving, add the toasted sesame seeds.