Salmon tacos

In a bowl, combine the sour cream, mayo, maple syrup, shallot, garlic, jalapeno, lime juice and lime zest with a pinch of salt. Cover and refrigerate until ready to serve.

Combine the salt, chipotle powder, black pepper and cayenne and season the salmon. Add a splash of veg oil to a large pan on medium-high heat and sear the salmon for 5 to 6 minutes per side. Remove the salmon to a paper-towel lined plate to rest and drain. Can be served warm, or covered and chilled in the fridge until ready to serve.

Mix the rice wine vinegar and sugar. Pour it over the cole slaw mix and toss to coat. Cover and refrigerate for 15 minutes to overnight.

When ready to serve, stack the tortillas on a plate with a piece of paper towel between each tortilla. Microwave for 15 to 20 seconds until warm. Also, break the salmon up into large chunks with a fork.

To assemble, put a heap spoonful of cole slaw on a tortilla, then top with several chunks of salmon and as much sauce as you like.