Salmon tacos with pico de gallo and kimchi mayonnaise

Make pickled red onion by mixing vinegar, water, sugar and salt. Add sliced red onion and leave to stand for at least 20 minutes.

Mix together the ingredients for the kimchi mayonnaise.

Season the salmon with olive oil and BBQ seasoning. Grill for 3–4 minutes on each side. Brush with honey towards the end and divide the salmon into pieces.

Warm the wraps and fill with salmon, avocado, pico de gallo, and pickled red onion. Top with coriander and lime.

Feel free to also include any other sides you fancy, such as guacamole dressing, coleslaw, and grilled corn.