Salmon Tacos

Cilantro-Lime Slaw Ingredients:
3/4 cup mayonnaise
fresh lime juice from half a lime
1/2 teaspoon rice vinegar (or white vinegar)
2 teaspoons Sriracha
2 teaspoons sugar
3 tablespoons finely chopped fresh cilantro
1/4 red onion, very finely minced
about 5 1/4 cups slaw mix (bagged cabbage and carrot shreds or I bought one bag of the broccoli slaw mix and it was plenty and nutritious)
Sriracha Aioli Ingredients:
½ cup mayonnaise
2 tablespoons Sriracha
fresh lime juice from half a lime
1/2 teaspoon cumin
1 teaspoon sugar
1 tsp finely chopped cilantro
pinch salt
Taco Ingredients:
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon salt
1 to 1.5 pound salmon
2 tablespoons olive oil
8-9 low-carb tortillas (I used a mixture of crispy corn and soft flour)
sliced jalapeños, for topping

Directions:
Make the Cilantro-Lime Slaw: (Note: It's best if you can prepare the slaw and Sriracha Aioli a few hours in advance.) In a medium bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and sugar until mixed well. In a large bowl, toss the cilantro, red onion, and slaw mix together. Add the mayonnaise mixture about a cup at a time, tossing as you go, until all your vegetables are coated to your preference. I ended up adding all my dressing, but could've probably used a little less. Cover tightly and chill until ready to serve tacos.
Make the Sriracha Aioli: Whisk together the Sriracha aioli ingredients and cover tightly. Chill until ready to serve tacos.
Make the salmon: Whisk together the cumin, chili powder, pepper, and salt. Rub the spice mix on the salmon (on both sides - make sure to skin your salmon or sak your fishmonger to do it). Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in the pan and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side). Turn off the heat and let fish rest in the pan for a few minutes before flaking and serving. The fish will flake apart easily when done.
Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a few slices of jalapeño, and a drizzle of Sriracha aioli.
Enjoy with a nice crisp white wine like an unoaked Chardonnay!