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1
To pickle the red onion, thinly slice into rounds, sprinkle with salt and sugar and pour over 2tbs of the lime juice. Set aside for 10 minutes.
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2
Stir the lime zest through the crème fraiche and place in a serving bowl.
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3
Use a stick blender to mash the avocadoes into a smooth puree, add coriander and 1 tbs lime of juice then season to taste. Place in a serving dish.
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4
Preheat a heavy based fry pan and quickly heat tortillas, then keep warm, wrapped in a clean tea towel.
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5
To serve, place the Huon Salmon, tortillas, pickled onion, avocado and crème fraiche in the centre of the table so everyone can make their own tacos as they like.
