1 tablespoon diced chipotle peppers in adobo sauce
1/2 teaspoon lime juice
2 cups shredded red cabbage
1/2 cup crumbed queso fresco
1/2 cup chopped fresh cilantro
1 avocado diced
In a small saucepan over medium heat, add the pineapple juice. Simmer for 30 minutes or until thickened and reduced to 1/4 cup. Once reduced, remove from heat and stir in honey, lime juice, lime zest and soy sauce. Set aside.
Set oven to 400 degrees F. Spray a rimmed baking sheet with non-stick spray and set the salmon on it. Add olive oil on top of the salmon and spread it evenly with a pastry brush or your hands. In a small bowl, add salt, pepper, cumin, chile powder, garlic powder and onion powder. Sprinkle evenly over the salmon and rub it in. Bake the salmon for 20-25 minute or until it flakes easily at the thickest part.
While the salmon cooks, prepare the sauce. In a small bowl, combine mayonnaise, sour cream, chipotle peppers and lime juice. Whisk well. If the sauce seems too thick to drizzle, add a little more lime juice or milk. Set aside.
Once the salmon is cooked through, remove the salmon from the oven. Set the oven to broil with the top rack in the center. Brush the glaze on the salmon, spreading evenly. Put back in the oven and broil for 5 minutes, just until the salmon is lightly caramelized. Be sure to keep an eye on it so it doesn’t burn. Once caramelized, gently flake the salmon, being sure to leave nice big chucks.
Serve the salmon in tortillas with cabbage, queso fresco, cilantro, avocado and a bit of the sauce.