Honey and Harissa Salmon Tacos

Preparation

MAKE THE SLAW

1. In a medium bowl, mix all slaw ingredients together and season with salt and pepper. Set aside.

MAKE THE CRUSHED AVOCADO

1. Scoop the avocado flesh into another medium bow. Add the lime juice and red chill, season with salt and pepper, and stir to combine.

MAKE THE SALMON

1. Stir together 1 tablespoon of the harissa paste and the honey. Coat the salmon filets with the remaining tablespoon of the harissa paste. Heat a HexClad 10" Hybrid Fry Pan over a medium heat. Add the salmon skin side down and cook, until the skin is crispy, about 2 minutes. Flip and cook until golden, about 2 minutes more. 
2. Flip the salmon over with the skin side down. Pour in the harissa mixture and let bubbly until sauce is sticky, basting the salmon with the sauce, about 2 minutes more. Remove from the heat 

ASSEMBLE THE TACOS

1. Fill the tortillas with crushed avocado, slaw and then flake the salmon into the tortillas. Drizzle any remaining juices in the pan over top and serve with lime wedges.