Make the mayo by blending 1 egg, sunflower oil, salt, lime juice, fresh mint, and 1 or 2 chipotle peppers in adobo sauce, depending on how spicy you like it. Chill in the refrigerator.

Make the salad by chopping all the vegetables into small pieces. Season with salt and oil.

If you like, add some hot sauce to the salad dressing.

Warm the corn tortillas in a skillet and keep them wrapped in a towel so they stay warm.

Grill the salmon fillets. At the end of cooking, drizzle with a little soy sauce to glaze. Flake the salmon for serving.

Bring everything to the table so each person can assemble their own tacos: a tortilla, mayo, salad, salmon, and sauces.