In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle-orange zest mixture.
3. Smother the tacos with the avocado. Scatter over the cabbage and rip over the fish fingers. 4.Drizzle over loads of chipotle mayo and serve with you choice of pickles.