Combine the vinegar, water, honey and salt in a bowl. Add the sliced onion, toss well and set aside to pickle while you prepare the rest of the recipe.

In a small bowl, mix the olive oil, honey, smoked paprika and garlic powder. Coat the salmon fillets evenly with the marinade.

Meanwhile, mash together the avocado, Greek yoghurt, lime juice, jalapeño and a pinch of salt until smooth and creamy.

In a separate bowl, toss the shredded cabbage with the fresh coriander and a squeeze of lime juice.

Warm the tortillas. For the best flavour, carefully char them directly over a gas flame using tongs for a few seconds on each side, or heat them in a hot, dry frying pan until lightly toasted.

Flake the cooked salmon into large pieces.

Spread the creamy avocado over each tortilla, top with the cabbage salad, flaked salmon and pickled onions, then finish with an extra squeeze of lime if you like. Serve immediately.