Thinly slice your onions and cucumber.
Combine the apple cider vinegar, water, sugar and salt in a bowl until the sugar has fully dissolved.
Add onions & cucumbers and let sit uncovered at room temperature for an hour or so. (Make this the night before and let it sit overnight in the fridge if possible)
Thinly slice and julienne the Granny Smith apple.
Empty about 2 cups of coleslaw mix into a bowl. (I used the pre-made mixed bag because it's easier, but if you want to make your own go for it!)
Gently toss the apples into the coleslaw.
In a separate bowl, combine the mayo and the Wozz! Jamaican Jerk Pineapple Chutney. Add a splash (½ tsp.) of the pickling liquid from the pickled vegetables. Season with salt and pepper. Stir until combined.
Combine the mayo mixture with the coleslaw mix. Set aside for the tacos!
Preheat oven to 400°F, and line a glass baking dish with parchment paper for easy clean up.
Pat the salmon fillets dry with a paper towel.
Brush each fillet with a light coating of the Portuguese Cobrancosa EVOO.
Salt and pepper all sides and set aside for 10 minutes.
Spoon 1 tbsp. of Thai Hot Pepper Jelly over the top of each fillet.
Roast in oven for 12-15 minutes depending on thickness and desired doneness.
Shred the salmon fillets with a fork.
Assemble into the tortilla with the slaw, pickled vegetables and a slice of avocado! Enjoy!
Serving Size 3 tacos
Servings 4