Salmon tacos with chimichurri

Peel the shallot over a bowl: cut the ends off and take the first two layers of skin, the second being dry and damaged.

Slice the garlic and chop the shallot.

Put about a quarter cup of olive oil in the bowl and chop the garlic, leaving it with a little texture.

Wash the herbs in cold water, drain them and chop.

Add the salt and the vinegar to the bowl and mix.

Seed the chilli, cut it into thin strips and then into julienne, and stir it into the sauce. Wash your hands with soapy water afterwards and keep them off your face.

Cut the skinless, boneless salmon into one inch pieces.

Add a couple of tablespoons of the chimichurri to the salmon, mix, and leave it to marinate.

Drain the corn, add it to the shredded cabbage with a couple of tablespoons of chimichurri, and mix.

Halve the avocado and scoop out the flesh, discarding any black.

Wash the lime and grate the zest over the avocado with a microplane.

Add lime juice and crush the avocado with a fork. Taste, then salt and pepper if wanted.

Transfer the avocado to a small ramekin or dish.

Heat the pan on medium-low and add the salmon with no extra oil; the chimichurri already carries oil. Do not stir.

Flip the salmon, then raise the heat from medium-low to medium. Break the fish up.

Turn the heat off and let the pan cool.

Crema: mix the mayonnaise, sour cream and a couple of tablespoons of chimichurri.

Add hot sauce to the crema, from three drops upward depending on how much heat you want.

Warm the cold tortillas in the microwave, about 30 seconds.

Assemble: crema, cabbage salad, salmon and avocado on the warm tortilla.