Roasted Salmon Tacos

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For the slaw

3/4 pound green cabbage, cored and finely shredded

1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced

1/4 cup good white wine vinegar

3 tablespoons minced fresh dill

Kosher salt and freshly ground black pepper

For the salmon

Olive oil, for greasing the pan

1 3/4 pounds center-cut fresh salmon fillet, skin removed

2 teaspoons chipotle chile powder

1 teaspoon grated lime zest

Kosher salt and freshly ground black pepper

3 tablespoons freshly squeezed lime juice, divided

12 (6-inch) corn tortillas

4 ripe Hass avocados, seeded and peeled

3/4 teaspoon Sriracha