Thai Tacos

For the salmon:

• 1 lb salmon (sushi grade preferred), skin removed
• 1/4 cup avocado oil (divided)
• 1 tbsp sesame seeds (white)
• 2 tsp garlic powder
• 1 tsp coriander (ground)
• 1 tsp onion powder
• 1 tsp nanami togarashi (optional)
• 3/4 tsp ground ginger
• 1/2 tsp cumin
• 1 tsp kosher salt

For the red curry sauce:

• 1 tsp avocado oil
• 2 tbsps red curry paste
• 3/4 tsp ground turmeric
• 1 cup coconut milk (full fat, from the can)
• 1/4 cup peanut butter (natural, smooth)
• 1 tbsp coconut sugar
• 1 tbsp tamari (light)
• 1 tbsp fish sauce (optional, add more tamari if not using)
• 1 tbsp lime juice

For the slaw:

• 1 large carrot, shredded
• 1/4 head green cabbage, shredded very thin
• 1/4 cup lime juice
• 1/4 to 1/2 tsp kosher salt (to taste)
• 1/2 cup cilantro, roughly chopped
• 1/2 cup mint, torn
• 1 serrano pepper, sliced thin
• 1/3 cup roasted peanuts

For the salmon:

1. Cube the salmon into large chunks and place in a medium sized bowl.
2. Drizzle 3 tbsps of the avocado oil on the salmon and then add in all the spices, sesame seeds and salt. Toss to coat with tongs. Set aside for 15 to 20 minutes while you prepare the sauce and slaw. This can be made in advance, or marinate overnight in the fridge.
3. When ready to cook. Turn the oven to broil (on high). Transfer the salmon to a large rimmed baking sheet. Drizzle the remaining 1 tbsp of oil over top.
4. Broil on high for seven to eight minutes, until browned on top and cooked through. For sushi grade salmon, you can eat it medium, start checking at six minutes.

For the sauce:

1. In a saucepan, combine the avocado oil, red curry paste and turmeric over medium heat and sauté for one minute.
2. Whisk in the coconut milk until it starts to bubble and the curry paste dissolves, about one to two minutes.
3. Add in the peanut butter, sugar and tamari and whisk until thickened and combined, about three minutes. Add in more coconut milk (or water) a tbsp at a time if needed to thin.
4. Remove the sauce from the heat and whisk in the fish sauce and lime juice. Set aside.

For the slaw:

1. Combine the carrot and cabbage in a large bowl and pour in the lime juice and salt. Toss well to combine.
2. Add in the cilantro, mint, serrano and peanuts and toss again. Set aside.

To assemble:

1. Heat tortillas in a pan and keep warm.
2. When ready to eat, place some slaw in the taco, followed by the salmon. Drizzle the sauce on top and more thinly sliced serrano (if you want more heat). Serve and enjoy!