Salmon Tacos with a Creamy Avocado Fennel Slaw

Step 1: Salmon ... You can cook the salmon any way you want. I prefer to bake mine, but it can also be grilled or even pan sauteed. Brush with olive oil, season with salt and lemon pepper; and cook until tender but firm and flaky. Cooking times will depend on the thickness of the salmon and the cooking method. About 10-15 minutes is average. Once it is done, remove and transfer to a plate to keep warm - cover with foil. Before serving, flake lightly with a fork. The salmon should be served warm; however, the salmon can easily be made in advance and then reheated.

Step 2: Slaw ... This is a very different slaw, but absolutely delicious. Mix the avocado with the lemon juice and mash until you get a smooth consistency. You can use a potato masher or even a fork. Do this in a large bowl, then add in all the other ingredients and mix until well combined. I use my food processor, but you can also a hand grater. The avocado makes it creamy, like a mayonnaise based slaw; but, without the mayonnaise. It is really good. Make sure to refrigerate at least 15-30 minutes before serving until the flavors combine. TIP: After grating the cucumber, set on a paper towel to soak up any excess liquid.

Step 3: Garnish ... I like 3 garnishes for this. Chopped tomatoes, sliced black olives; and sometimes, a dollop of sour cream. And, take advantage of the small can (4 oz) pre-sliced olives to make things easy.

Step 4: Serve ... To warm the tortillas - wrap 4-5 in a damp paper towel and microwave 30-45 seconds on medium heat (this will depend on your microwave); or, you can always wrap them in foil and warm them up in the oven. Which ever method you prefer. Then, fill your tacos with the warm salmon, chilled slaw and finish with your garnishes. ENJOY!