1Tbsp.sweetener of choice(granulated sugar, maple syrup, or honey)
1/2jalapeño, seeds and ribs removed, minced
2Tbsp.fresh lime or lemon juice
1lb.center-cut salmon, skin-on
1Tbsp.extra-virgin olive oil
1Tbsp.brown sugar(sub coconut sugar)
1 1/2tsp.smoked paprika
1lime, cut into wedges
Shredded green cabbage or slaw mix for serving
Thinly sliced green onion or chopped cilantro for serving
8corn or flour tortillas, warmed
Prepare Pickled Red Onions:Place red onions in a medium heat-proof bowl. In a medium saucepan, combine vinegar, 1/2 cup water, sweetener, and sea salt. Bring to a boil. Turn off heat and pour vinegar mixture over red onions. Let sit for at least 30 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.)Drain before using.
Prepare Avocado Crema:Place avocado in a bowl and thoroughly mash with a fork until mostly smooth. Add remaining ingredients (sour cream through salt), and stir until combined. Set aside until ready to use.
Prepare Salmon:Preheat oven broiler to HIGH with oven rack 6 inches from heat.Pat salmon dry with a paper towel, and arrange skin side-down in a baking dish or rimmed baking sheet covered with foil. Rub salmon all over with olive oil.In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, and pepper; mix to combine. Rub spice mixture evenly into flesh of salmon. Broil to desired degree of doneness, 8 to 10 minutes. Use a fork to flake salmon into pieces.
Assemble Tacos:Smear 1 to 2 Tbsp. of Avocado Crema on each warmed tortilla. Top with flaked salmon, shredded cabbage, green onion or cilantro, and pickled red onions. Squeeze fresh lime juice overtop, if desired.
To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover crema and red onions separately in an airtight storage container for up to 3 days. Heat tortillas fresh each time.
To Reheat. Gently rewarm leftover salmon on a baking sheet in the oven at 350ºF, or in a covered skillet over medium-low heat.