Pioneered by Brage
Wash and grate the limes with a zester or a regular grater. Squeeze the lime juice into a bowl, together with the lime zest. Mix the taco seasoning, oil, lime juice and grated lime zest together into a marinade.
Slice the salmon into strips 1-2 cm wide and about 5 cm long. Place the salmon strips in a plastic bag together with the marinade. Refrigerate for 20 minutes.
To make guacamole: Halve the avocados. Remove the pits and scrape out the avocado flesh with a spoon. Add the avocado flesh to a bowl and squeeze the lime juice over it. Mash everything together and add garlic, coriander and sour cream. Add chili powder, salt and pepper to taste.
To make tacos: Fill the tortillas with lettuce, guacamole, salmon, sour cream and anything else you fancy. Fish tacos can be either fried or grilled. Brage prefers to put the tacos under the broiler for 2-3 minutes to make them nice and crispy.
If you prefer a more conventional taco, fry or grill the salmon on high heat for 2-3 minutes. Heat the tortillas and let everyone make their own tacos with the lettuce, tomatoes, guacamole, fresh coriander and salmon. Maybe add a dollop of sour cream on top. Enjoy!