1 avocado
1 green chilli, deseeded
½ cucumber, thinly sliced into half moons
20²µ/¾´Ç³ú fresh coriander, leaves and stalks
1 tsp garlic powder
½ small garlic clove, grated
1cm/½in piece fresh root ginger, peeled and roughly chopped
1 red grapefruit, peeled, segmented and roughly chopped
1 lime, juice only, to taste
small handful fresh mint leaves
10 radishes, trimmed and quartered
½ tsp cayenne pepper (or dried red chilli flakes)
30g/1oz creamed coconut (or coconut cream)
½ tbsp cumin seeds
1 tsp maple syrup
½ tsp maple syrup
1 tsp dried oregano
1 tsp hot paprika
small handful pumpkin seeds, lightly toasted
¼ tsp fine sea salt
pinch sea salt flakes
2 tbsp vegetable oil
4 salmon fillets, about 150–200g/5½–7oz each, skin and bones removed
9–12 tacos (soft or hard, according to preference) or tostadas