For the Salmon

• 1 1/2 lbs boneless salmon, skinned and sliced into 3 equal portions
• 1 Tbsp olive oil, plus more for grill
• 1 Tbsp fresh lime juice
• 1 tsp ancho chili powder
• 3/4 tsp ground cumin
• 3/4 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Avocado Salsa

• 2 medium avocados, ripe but semi-firm, peeled, cored and diced
• 1/3 cup small diced red onion, rinsed under cool water and drained
• 3 Tbsp chopped cilantro
• 1 jalapeno, seeded and minced
• 1 clove garlic, minced
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• Salt and freshly ground black pepper, to taste

To Assemble

• 8 6-inch corn tortillas, warmed
• 2 cups thinly sliced red or green cabbage
• 1/2 cup crumbled Cotija cheese