1. In a bowl, add all the herbs and spices along with the salt, honey, olive oil and mix with a spoon. 

2. Place the salmon fillet in a baking tray with non-stick baking paper and brush the mixture over the fillet.

3.Cover with baking paper and foil and bake in a preheated oven at 190°C for 30 minutes.

4. To make the sauce, combine the mayonnaise, the sweet and spicy sauce, the lime zest and the lime juice in a bowl and mix it with a spoon.

5. In a frying pan, add a little olive oil and over medium-high heat, sauté the Mexicana vegetable mixture for 4-5 minutes.

6. Thinly slice the avocado and prepare the lettuce, the tomatoes and the coriander leaves.

7. Reduce heat and add cream. Stir and cook for 5 minutes.

8. Heat the tortilla pies, add the fresh vegetables underneath, the Mexicana mixture on top along with the salmon and sauce, garnish with cilantro leaves and serve.

Kali Orexi!