Salmon Tacos

1 small bag angel hair cabbage

1/4 cup good white wine vinegar

1/4 cup good rose wine vinegar

3 tablespoons minced fresh dill

Kosher salt and freshly ground black pepper

For the salmon

Olive oil, for greasing the pan

2 fresh salmon fillet, skin removed

2 teaspoons chile powder

1 teaspoon grated lime zest

Kosher salt and freshly ground black pepper

3 tablespoons freshly squeezed lime juice, divided (1-2 small limes)

4 (6-inch) corn tortillas

2 ripe Hass avocados, seeded and peeled

1/2 cup pico teaspoon

At least 2 hours before you plan to serve the tacos (overnight is best), toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 olive oil and sprinkle with the chipotle seasoning mixture. Roast for 5 to 7 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the lime juice, the pico, 1 teaspoon salt, and 1/4 teaspoon black pepper.
To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.