Roasted Salmon Tacos
INGREDIENTS
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FOR THE SLAW:
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3/4 pound green cabbage, cored and finely shredded
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1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
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1/4 cup good white wine vinegar
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3 tablespoons minced fresh dill
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Kosher salt and freshly ground black pepper
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FOR THE SALMON:
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Olive oil, for greasing the pan
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1 3/4 pounds center-cut fresh salmon fillet, skin removed
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2 teaspoons chipotle chile powder
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1 teaspoon grated lime zest
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Kosher salt and freshly ground black pepper
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3 tablespoons freshly squeezed lime juice, divided
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12 (6-inch) corn tortillas
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4 ripe Hass avocados, seeded and peeled
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3/4 teaspoon Sriracha
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