Salmon Tacos with Slaw

Pre-heat the oven to 400 degrees F. In a large oven-safe pan that will fit your fillet pieces, add the coconut aminos, sesame oil, honey, chili powder, paprika, garlic granules, and cayenne.
Turn the heat to medium-high heat and bring the sauce to a gentle boil. Once it comes to a boil, stir and add your salmon fillet flesh side down. Cook for 5 minutes, flip so the skin side is now down, and put into the oven to bake for 5-7 minutes. The flesh will be firm and will easily flake when done. Remove from oven and set aside to cool slightly.
To prepare the slaw (this can be done in advance), add the cabbage, carrots, and green onions to a large bowl. Stir to combine, then add the mayonnaise, lime juice, sea salt, and pepper and mix until everything is coated evenly. If you make this in advance, store it covered in the fridge.
To serve, warm a pan on the stove over medium heat. Add the tortilla to the dry skillet and sprinkle a pinch of sea salt on it. Toast on one side for 3 minutes, flip and toast another 2 minutes. Repeat with remaining tortillas and keep them warm covered in a kitchen towel.
To serve, place a tortilla on a plate, top with large chunks of salmon, slaw, and then all your favorite toppings. Enjoy with lime wedges or even a little lime zest!