Salmon Taco Bowls Recipe

Prep: Preheat oven to 450℉.
Marinate Salmon: In a medium bowl whisk together 2 tablespoons extra virgin olive oil, 1-2 tablespoons fresh cilantro, 1 tablespoon garlic, 1 tablespoon soy sauce, zest of 1 lime, 2-3 teaspoons lime juice, ½ teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon kosher salt. Add salmon cubes, toss to coat. Place in refrigerator and let marinate 10-15 minutes.
Cilantro Lime Slaw: Meanwhile, combine ¼ cup sour cream, ¼ cup mayo, 1 tablespoon fresh cilantro, zest of 1 lime, 2 teaspoons lime juice, 1 teaspoon garlic, and a pinch kosher salt and ground black pepper in a small bowl - this is your cilantro lime sauce. In another small bowl, add 1 cup angel hair green cabbage. Add a little less than half of the sour cream mixture on top of the cabbage; toss to coat and set aside - this is your cilantro lime slaw. Reserve the remaining cilantro lime sauce for later.
Cook Salmon: Remove salmon from refrigerator and transfer to a parchment-lined baking sheet; try to ensure the salmon pieces aren't touching each other. Place in oven, middle rack, and let cook 10-15 minutes or until salmon is fully cooked. Remove and let cool slightly.
Assemble Bowl: Divide the rice, salmon, cilantro lime slaw, avocado, cotija cheese, and cilantro between 4 bowls. Garnish with a fresh lime wedge, quick pickled onions, and drizzle salmon with remaining cilantro lime sauce, as desired.