• Remove the skin and pin bones from the salmon. Cut into 2 ounce filets and set aside. Fish should be at room temperature prior to cooking (about 15 min).

Make the Chile Morita Aioli

• Line a baking sheet with aluminum foil and add the onion, tomatoes and garlic.
• Broil on high for about 5-8 minutes until the tomatoes start getting charred and the onion and garlic are soften. Keep a watchful eye and remove the onions and garlic earlier if needed.
• In a skillet add the avocado oil and the Chiles morita and fry them for about 2-3 minutes.
• In a blender add the charred tomatoes, onion, garlic and Chiles Morita with the oil.
• Blend until fully combined, add salt and pepper to taste. This will make about 1 cup of sauce. You only need 2-3 tablespoons for the Chile Morita Aioli.
• Combine the cup of mayonnaise with 3 tablespoons of the Chile Morita sauce, add the juice of ½ lime and salt and pepper to taste.

Habanero Salsa

• Finely dice the red onion, tomato, habanero pepper (use gloves for this) and cilantro.
• Toss in a bowl and add the lime juice, salt and pepper to taste.

Cook the salmon

• Season the fish filets with a generous pinch of salt on both sides.
• In a skillet with avocado oil, add the fish filets. Cook for about 3-5 minutes without flipping until the fish is pink throughout.

Make the tacos

• Heat the corn tortillas in a skillet for about 30 seconds on each side.
• Place the 1 tablespoon of Chile Morita aioli at the bottom of each tortilla.
• Add the fish on top and add 1 tablespoon of Habanero salsa to each taco.
• Garnish with micro cilantro and a lime wedge covered in Tajin (Chile lime powder).