Wild Salmon Tostadas with Cilantro Aioli and Pickled Veg 🌮🎣

1. Preheat oven to 450°F (230°C).
2. Season salmon with 2 tbsp avocado oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, sea salt, and pepper. Roast for 20 minutes or until done. Set aside to cool.
3. Combine 1/4 cup thinly sliced red onion, 1/2 cup apple cider vinegar, 1 tsp sea salt, and 1 tsp coconut sugar in a small bowl and let sit to pickle for at least 20 minutes.
4. Combine 1 cup vegan mayo, 2 cloves garlic, zest of 1 lime, and 1 handful of cilantro for the aioli in a food processor and blend until creamy and well combined.
5. Brush sprouted corn tortillas with avocado oil, season with sea salt, and crisp in the oven for a few minutes.
6. To assemble, spread aioli on tortillas, followed by thinly sliced mushrooms, cucumbers, salmon, pickled red onion, cabbage, and fresh cilantro. Enjoy!