Sockeye and Egg Breakfast Tacos - Bristol Bay Sockeye Salmon

Ingredients

• Avocado oil for the baking sheet
• 1 pound center-cut piece sockeye salmon
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 lemon, sliced
• 1 teaspoon ancho chili powder (optional)
• 8 (5- to 6-inch) corn tortillas
• 1 tablespoon butter or ghee
• 6 large eggs, lightly beaten in a bowl with a pinch of salt
• 1 lime, cut into quarters
• 1 medium avocado, pitted, sliced, and scooped
• 1 medium ripe tomato, chopped or sliced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco
• Jalapeno slices