In a bowl mix together the cumin, paprika, coriander, olive oil, lime juice, salt and pepper. Rub all over salmon fillets. Cook in a fry pan over med-high heat with a little oil. Cook salmon straight away as the lime juice in the marinade will start to cook the fish. Cook for a few minutes on either side to your liking, for well cooked fish place into a pre heated oven at 180°C for about 10 minutes to finish cooking through.
Warm your tortillas wrapped in foil in the oven for 10 minutes, or as per packet directions.
Mix together some sour cream with a squeeze of lime, add as much or as little as you want.
Break up the salmon into pieces and build your tacos with some leaves, cucumber, avocado, fennel, salmon, sour cream and top with coriander or parsley.
You can find my Pickled Fennel recipe here.
This does need to be prepared a couple of days beforehand.