Heat the olive oil over a medium heat then add the garlic and fry for a couple of minutes before adding the spices and the salmon. Cook for a couple of minutes just until heated through.
Serve the salmon in the tortillas topped with the avocado slices, sour cream, coriander leaves and pickled red onions.
Put the sliced red onion in a sieve and pour over a kettles worth of boiling water, leave to drain over the sink. Mix the vinegar, salt and sugar together in a jar and add the onion slices. Add a couple of peppercorns and set aside to cool.
Nutrition information is for 2 tacos.Nutrition information is an estimate and will vary depending on the ingredients used.