Combined half of the orange and half of the lime juice, maple syrup and the beer into a large bowl.
Add the ground coriander and ancho pepper powder.
Add the salmon to the marination and let them stand at room temperature for 15 minutes.
In a small pot combined the remaining juices of lime and orange, with sugar, apple cider vinegar, and 2 tablespoons of water.
Bring it to a simmer and let it simmer for ½ minute, add the sliced onions and let it rest a room temperature, tossing occasionally.
Heat the barbecue until it reaches 380 degrees F. Add the salmon previously from the marination and cook over the cedar plank for 15 minutes.
Remove salmon from the barbecue and sprinkled with salt
Allow the salmon to rest for two minutes prior to flake with a fork.
Warm the tortilla and start to assemble the tacos with the flaked pieces of salmon, pickled onions, sliced avocado, drizzle with sour cream and top fresh coriander leaf.
Chef Notes: This dish is based on creating a wonderful and fresh quick and easy recipe to enjoy at home with family and friends.Juice Pairing: Strawberry Cha-Cha JuiceWine Pairing: Hill Street lager non-alcoholic beerEquipment:Le Creuset Iron Skillet