Warm it up tonight with these chipotle salmon tacos. If you're not a heat-seeker, don't worry, the spice gets all smoothed out with a tangy eschalot pickle and creamy and cooling cucumber slaw. The chilli is also entirely optional, so spice to your comfort level.
Preheat oven to 200°C fan-forced. Place salmon skin-side down on a lined baking tray. Rub with Subtly Smoky Chipotle, oil, salt and pepper. Bake for 8–10 minutes or until golden and cooked through. Set aside to cool slightly. While salmon is cooking, continue with step 2.
Peel and thinly slice eschalot. Place eschalot in a bowl with 20ml (1 tablespoon) red wine vinegar, ¼ teaspoon salt and sugar and mix to combine. Set aside to pickle.
Rinse coriander, pick leaves and finely chop stems. Place mayonnaise, remaining vinegar and coriander stems in a bowl large enough to fit the slaw, season with salt and pepper and mix to combine.
Thinly slice lettuce and cucumber. Remove seeds from chilli and finely chop. Place lettuce, cucumber and chilli in the bowl with the dressing and toss to combine.
Wrap tortillas in foil and heat in oven for 5 minutes. While tortillas are heating, flake salmon into large pieces and discard skin.
Divide slaw between tortillas. Top with salmon, pickled eschalot and coriander leaves to serve.