For the salmon:

• 1 pound salmon, cut into 1 inch cubes and skin removed
• 1 tablespoon avocado oil
• 1 teaspoon lime zest
• ½ lime juice
• 1.5 tablespoons brown sugar (or sub coconut sugar)
• ¾ teaspoon chipotle chili powder
• ¾ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt

For the avocado peach salsa:

• 1 medium ripe but still slightly firm peach, diced
• 1 ripe large avocado, diced
• 1 large ear corn, kernels cut off (about ¾ cup corn)
• 2 tablespoons finely diced red onion
• ½ jalapeño seeded and diced (reserve other half for slicing and garnishing)
• 1 tablespoon finely diced cilantro
• ½ small lime juice

Salt & freshly ground black pepper, to taste

For the sauce:

• Spicy cilantro yogurt sauce

For serving:

• 8 soft corn tortillas Tortillas
• Extra thinly sliced jalapenos