For the Salmon

• 454 g (1lb) skinless salmon fillet, in one piece or portions
• 5 ml (1 tsp) salt
• 15 ml (1 tbsp) Mexican chili powder

For the Strawberry and Cheese Salsa

• 250 ml (1 cup) diced fresh strawberries
• 250 ml (1 cup) diced Swiss Bergeron cheese
• 30 ml (2 tbsp) fresh cilantro, finely chopped
• 30 ml (2 tbsp) red onion, finely diced
• Juice of 1 lime (about 15 ml / 1 tbsp)
• 5 ml (1 tsp) salt

For the Strawberry Mayonnaise

• 80 ml (⅓ cup) prepared mayonnaise
• 2 to 3 fresh strawberries, hulled
• Juice from 1 lime (about 15 ml / 1 tbsp)
• 2.5 ml (½ tsp) hot sauce of your choice

To Serve

• 500 ml (2 cups) shredded green cabbage
• Juice from 1 lime (about 15 ml / 1 tbsp)
• 2.5 ml (½ tsp) salt
• 8 small corn or flour tortillas
• Fresh cilantro leaves

For the Salmon:

1. Season the salmon with salt and rub with chili powder. Cook in a skillet or in the oven, adjusting cooking time according to fillet size:

• For a whole 454 g (1 lb) fillet: 11 minutes per side in a covered skillet over medium heat, or 25 minutes at 200°C (400°F).
• For 4 individual portions: 3 to 4 minutes per side in a covered skillet over medium heat, or 12 minutes at 200°C (400°F).

2. Cover cooked salmon with aluminum foil and let rest while preparing the other toppings.

 For the Strawberry and Cheese Salsa: In a bowl, mix all ingredients. Let sit at room temperature until serving.

For the Strawberry Mayonnaise: In a mini food processor or using an immersion blender, blend all ingredients until smooth. Refrigerate until serving. 

To Serve:

1. In a bowl, mix the shredded cabbage, lime juice, and salt. Let rest for 5 minutes.
2. Flake the cooked salmon into pieces.
3. Warm the tortillas.
4. Serve the salmon, tortillas, strawberry salsa, strawberry mayonnaise, and other toppings so each guest can assemble their own tacos.