1 lb Salmon filet
1/4 cup + 1 tablespoon D'Olivo Wild Dill Infused Olive Oil
2 tablespoon D'Olivo Honey Ginger White Balsamic Vinegar
1 tablespoon tomato paste
2 teaspoon ground cumin
1 teaspoon ground coriander
12 (each 6 inch) corn tortillas
1 cup shredded red cabbage
1/2 cup cilantro
1 cup of mango salsa
Preheat oven to 400 degrees F. Line a baking tray with Parchment paper.
Rinse and pat dry the salmon filet, and place it on prepared baking tray.
In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, tomato paste, cumin and coriander until fully combined. Brush this mixture on salmon evenly. Bake for 15 minutes, until salmon easily flakes apart and is cooked through. Remove from oven.
Wrap tortillas in foil and warm in the oven.
Toss shredded cabbage with remaining 1 Tbsp of dill olive oil. Thinly slice the radishes, slice avocado, and chop cilantro. Remove the tortillas from oven and place 3 on a plate.
Flake the salmon apart and evenly divide between tortillas. Top with Cabbage, radishes, and a few slices of avocado, then sprinkle with cilantro and a good dollop of salsa. Serve immediately.