Crispy Salmon Skin Tacos with Avocado Crema

Remove the skin from the salmon fillets. Slice the skin into thin strips and set aside. Slice the salmon flesh into bite-sized strips. Toss the salmon flesh strips with chili powder, cumin, garlic powder, and salt. Heat the lard in a heavy skillet over medium-high heat. Fry the salmon flesh for 2 minutes per side until beautifully browned and cooked through, then set aside. Fry the salmon skin strips in the same hot fat for 3 to 4 minutes until completely crispy, then drain on a plate.

Whisk the eggs and heavy cream with a pinch of salt until perfectly smooth. Heat a small non-stick pan over medium-low heat with a tiny dab of butter. Pour in just enough egg mixture to thinly coat the bottom of the pan like a crepe. Cook for 1 minute, flip carefully, cook for another 30 seconds, and transfer to a plate. Repeat to make 4 thin tortillas.

Mash the avocado with the sour cream and lime juice until smooth and creamy. Season to taste with a pinch of salt.

Lay out the egg tortillas. Spread a generous smear of the avocado crema across each tortilla. Divide the spiced salmon flesh among the tortillas, top with the ultra-crispy salmon skin cracklings, and finish with a heavy sprinkle of freshly chopped chives. Fold and serve hot with street-food style energy.