In a large bowl, add salmon, lemon juice and 1 tablespoon olive oil. Marinate in the refrigerator for 20 minutes.

In a medium bowl, add avocados, tomatoes, red onion, jalapeno, juice of 2 limes, remaining olive oil, 2 tablespoons cilantro and sea salt and freshly ground black pepper to taste. Stir to combine.

In a medium bowl, add cabbage, radishes, remaining lime juice, remaining cilantro and sea salt and freshly ground pepper to taste. Stir to combine.

On an indoor or outdoor grill, grill salmon over medium high heat 4 to 5 minutes per side. Cut into 6 pieces. Serve salmon on grilled tortilla and top with guacamole and crunchy slaw.