Mash and season the avocado. Mash the avocado with a pinch of salt and 1 tbsp of lemon juice. Taste it and adjust for salt to your preference.
Add the herbs and seasonings to the crème fraîche. Combine the crème fraîche with minced dill, 1 sliced green onion (or 1 tbsp of minced chives), 1 tbsp of lemon juice, and a pinch of salt. Taste and adjust the salt to your preference.
Cook the mushrooms. To a skillet over medium-high heat, add 1 tbsp of oil, the sliced mushrooms, and a pinch of salt. Sauté, stirring occasionally, until the mushrooms are fully cooked (about 8-10 minutes). Add the canned or cooked corn, lemon zest, 1 tbsp of lemon juice, and minced garlic, and sauté for 30 seconds.
Cook the salmon. Option 1: Cook the salmon in a skillet/frying pan. To a skillet/frying pan over medium heat, add 1 tbsp of oil. When the oil is hot (about 1 minute), add the salmon fillets (seasoned with salt) and cook them over medium heat for about 3-4 minutes per side. Option 2: Air fryer. Preheat the air fryer to 360°F/180°C. Season the salmon fillets with salt and brush them with oil so they’re coated in the oil (so no spot sticks to the air fryer). Add the salmon fillets and cook until the salmon is cooked through (about 15 minutes for these fillets).For food safety reasons, the temperature of the salmon fillets when measured with a meat thermometer should reach 145°F (63°C). The salmon flesh should not be translucent and it should separate easily with a fork. Warm up the tortillas. Place the tortillas on a microwave-safe plate and cover them with a damp paper towel (just splash a bit of water on a clean paper towel). Microwave them for about 30-45 seconds until the tortillas are warmed through.
Assemble the tacos. To the warm tortillas, add mashed avocado, then the cooked mushrooms and corn, and then flaked salmon, topped with herby creme fraiche and more fresh sliced spring onions (or minced chives).
