• Before starting, wash and dry all produce.
• Using a strainer, drain and rinse beans. In a large bowl, add beans, then using a masher, partially mash beans.
• Peel, then cut kiwi into 1/4-inch pieces.
• Roughly chop cilantro.

• In a medium bowl, whisk together vinegar, 1/2 tsp (1 tsp) sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add cabbage. Using tongs, massage cabbage for 1 min, until slightly tender.
• Add kiwis and half the cilantro, then toss to coat. Set aside. (NOTE: This is your slaw!)

• Pat salmon dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend.
• In a large non-stick pan, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-4 min per side, until browned and cooked through.** 
• Add remaining sweet chili sauce. Cook for 30 sec, stirring often, until salmon is glazed.
• Break salmon up into large pieces, removing and discarding skin.

• Meanwhile, just before serving, wrap tortillas in paper towels.
• Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
• Divide tortillas between plates. Top with bean mash, slaw and salmon.
• Sprinkle remaining cilantro over top.

If you've opted for salmon, pat salmon dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend. In a large non-stick pan, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-4 min per side, until browned and cooked through.** Add remaining sweet chili sauce. Cook for 30 sec, stirring often, until salmon is glazed. Break salmon up into large pieces, removing and discarding skin.