1In a small bowl, whisk together the white miso paste, mirin, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the miso glaze. Season the salmon fillets lightly with salt and pepper, then brush generously with about two-thirds of the miso glaze. Let marinate at room temperature for 15-20 minutes while preparing the slaw.

2For the jicama slaw, combine the julienned jicama, shredded red cabbage, julienned carrot, chopped cilantro, and minced jalapeño (if using) in a medium bowl. Squeeze the juice from one lime over the slaw and toss to combine. Season lightly with salt and pepper to taste.

3Preheat a large skillet or non-stick pan over medium-high heat. Add the olive oil. Once hot, place the salmon fillets skin-side down (if applicable). Cook for 4-5 minutes until the skin is crispy, then carefully flip. Baste with the remaining miso glaze and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily.

4While the salmon cooks, warm the corn tortillas. You can do this in a dry skillet for about 30 seconds per side, in a microwave wrapped in a damp paper towel, or lightly grill them. Keep them warm wrapped in a clean kitchen towel.

5Once the salmon is cooked, gently flake it into bite-sized pieces.

6Assemble your tacos: place a generous portion of flaked miso salmon into each warm tortilla, top with a spoonful of the fresh jicama slaw, and serve immediately with extra lime wedges on the side.