1-Step 1: Mix the slaw Start by making the coleslaw so it has time to chill and soften a little. In a large bowl, combine the 4 cups thinly sliced cabbage, 2 tablespoons vinegar, 1 tablespoon mayonnaise, 1 tablespoon of the lime juice, 2 tablespoons chopped cilantro, 1 tablespoon chopped dill, and 1 teaspoon salt. Toss everything well so the cabbage gets evenly coated. Then cover the bowl and refrigerate for at least 30 minutes. This resting time helps the cabbage stay crisp while the flavors blend together.

2-Step 2: Make the chipotle crema Next, place the 1/2 cup sour cream and 1 chipotle in adobo sauce into a small food processor or blender. Process until smooth. Taste and add a little salt if needed. Then refrigerate the crema until you are ready to build the tacos. This keeps the sauce thick and cool, which works nicely with the warm salmon.

3-Step 3: Mash the avocados In a separate bowl, mash the 2 ripe avocados, diced with 1 tablespoon lime juice and a pinch of salt. Leave it a little chunky if you like texture, or mash it smoother if you want it more like a spread. Refrigerate the avocado mash as well. To slow browning, press plastic wrap directly onto the surface before chilling.

4-Step 4: Season the salmon Cut the 1 pound center-cut salmon fillet into 4-ounce pieces. Pat the salmon dry with paper towels first so the seasoning sticks better and the fish sears well. Sprinkle the salmon all over with 2 tablespoons blackening seasoning. Make sure each piece gets a good coating on the top and bottom.

5-Step 5: Blacken the salmon in a skillet Heat 1 tablespoon oil in a skillet over medium heat. When the oil is hot, add the salmon pieces. Cook until the outside looks deeply seasoned and blackened, and the fish reaches your preferred doneness. A thermometer makes this step easier. Aim for 125°F for medium-rare, 135°F for medium, or 145°F for well-done. Adjust the cook time based on the thickness of the salmon, since thicker pieces will take a little longer.

6-Step 6: Warm the tortillas While the salmon cooks, warm the 12 6-inch corn or flour tortillas in a dry skillet. Heat them briefly on each side until they are soft and easy to fold. You can stack the warm tortillas in a clean kitchen towel to keep them pliable until serving time.

7-Step 7: Flake and build the tacos Once the salmon is cooked, flake it gently into large pieces with a fork. Set out the tortillas and layer on the avocado mash first, then the cabbage slaw, then the blackened salmon. Add spoonfuls of chipotle crema on top.

8-Step 8: Finish with fresh toppings Top each taco with 1/2 cup cilantro leaves, 1/4 cup dill, and 2 serrano chiles, thinly sliced. Serve with the 1 lime, quartered so everyone can add extra citrus if they want. The lime brightens the rich salmon and creamy toppings, which makes the whole taco taste fresh and balanced.