Roasted Salmon Tacos with Cucumber Sour Cream Sauce - Wheat Foods Council

Ingredients

• 2 cups green cabbage, cored and finely shredded
• 1 English cucumber, unpeeled, quartered lengthwise, diced
• 1/4 cup White wine vinegar
• 3 tablespoons coarsely chopped fresh dill
• Kosher salt and freshly ground black pepper
• Olive oil, for coating the pan
• 1 3/4 pounds center-cut fresh salmon fillet, skin removed
• 2 teaspoons chipotle chili powder
• 1 teaspoon grated lime zest
• 3 tablespoons freshly squeezed lime juice, divided
• 12 (6-inch) flour tortillas
• 2 ripe Hass avocados, seeded and peeled, sliced at the last minute.
• 3/4 tsp Sriracha to garnish the Avocado