I recommend using fresh, wild salmon because it tastes best and is more sustainable. Try to look for fillets that smell fresh and are bright red or orange in color!
In a medium bowl, mix together the avocado, lime juice, cilantro, garlic, red pepper flakes, and salt. Then, add the cabbage.
In another bowl, combine the cubed salmon with the spices and a little bit of olive oil. Make sure that everything is evenly coated!
Next, on a lined baking sheet, spread the salmon into a single layer and bake for 8 minutes.
For the last minute of baking time, switch the oven to broiler so that the salmon can brown a little!
Add your salmon and creamy slaw to some corn tortillas, then top them with pickled onions and cotija cheese.
Serve your salmon tacos with your favorite salsa and some creamy guacamole. Feel free to add more toppings, too, if you like!