Method

• 1.
  Preheat oven grill to high. Line a baking tray with foil. Combine oil, chipotle, garlic and onion powder in a large bowl. Add salmon and turn to coat. Transfer to prepared tray. Place tray under the grill, making sure nothing is touching the element, and grill for 5-8 minutes until charred and just cooked through. Drizzle with juice of 1 lime and set aside for 5 minutes to rest. Flake salmon.
• 2.
  Meanwhile, heat a dry frypan over medium heat. Cook corn, turning occasionally, for 5 minutes or until cooked and charred on all sides. Remove from heat and cut away kernels. Reserve pan.
• 3.
  Chop half of the coriander leaves and place in a bowl with the avocado and remaining lime juice. Season with salt flakes and freshly ground black pepper and mix to combine. In a second bowl, combine the charred corn, jalapenos, pickling liquid, coriander stalks and a pinch of salt flakes. Set aside.
• 4.
  Toast tortillas in the same dry frypan over medium heat to give them colour, or warm up in the oven, wrapped in foil.
• 5.
  Fill the tortillas with baby cos, avocado, flaked chipotle salmon, corn salsa and remaining coriander leaves. Serve with lime wedges alongside.