Warm a large nonstick skillet with extra virgin olive oil (EVOO) over medium-low heat. Season the fish with kosher salt and freshly ground black pepper. Raise the heat to medium-high. Place the salmon, skin-side down in the pan. Cook about 4-5 minutes until the skin is crisp if desired. Turn the fish over with a spatula, and cook about 3 minutes more.

The skin can be served or removed easily with a knife or spoon.

Transfer to a plate and let rest. once cooled break into midsize pieces.

Warm each corn tortilla in a large non stick skillet with a drop of EVOO 30-60 seconds per side or until warm and slightly crispy.

Slice grape tomatoes and jalapeno set to the side, chop your mix green lettuce into small to midsize pieces. cut your avocado into cubes or you can slice it.

Assembling your taco lay out your corn tortilla add your pieces of salmon followed by lettuce, tomatoes, jalapenos and sprinkle the cotija cheese to your desire. Finally top with Chipotle Aioli sauce.

For the sauce combine all ingredients and mix well. For the chipotle sauce start with a Tbsp add the honey in last. Enjoy!!