Salmon Sriracha Tacos - What the Forks for Dinner?

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Tacos:
6 corn tortillas
1 recipe Sriracha Salmon
1 recipe Cilantro Slaw
1 recipe Avocado Crema
Salmon:
1 pound salmon filet
Juice and zest of a lime
2 teaspoons Sriracha ( more if you like it really spicy)
1 tablespoon brown sugar
1/2 teaspoon salt
1 green onion, thinly sliced
Cilantro Slaw:
3 cups cabbage, shredded
2 tablespoons cilantro, rough chop
1/8 cup fresh lime juice
1 tablespoon lemon juice
3 tablespoon olive oil
1 teaspoon mustard seeds
1 teaspoon coriander seeds
2 green onions sliced
Avocado Crema:
1 avocado
2 teaspoons, lemon juice
1/2 cup greek yogurt
1 teaspoon Sriracha
2 tablespoons olive oil
2 tablespoons water
1 clove garlic minced
salt and pepper to taste
To assemble tacos:
To assemble taco. Cook the corn tortillas in a small amount of oil ( I like to spray them with non stick spray and cook them in a hot cast iron skillet) until desired crispness.
Fill each tortilla with salmon, slaw and top with avocado crema. Serve with additional Sriracha sauce if desired.

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Salmon
Preheat oven ot 425*
Place salmon on a foil lined baking sheet.
Mix remaining in gradients in a small bowl. Pour over salmon.
Bake for 16-18 minutes. Remove from the oven. Flake and set aside.
Cabbage Slaw
Place cabbage, cilantro, and green onions in a large bowl.
Whisk together lime and lemon juice with olive oil, mustard and coriander seeds.
Pour dressing over cabbage mixture and set aside.
Avocado Crema
Slice avocado in half, remove pit and scoop out the flesh into a blender or food processor. Add remaining ingredients and blend until smooth, adding more water if necessary to get a smooth consistency.