Salmon Korean Radish Tacos (Korean-Mexican Fusion)

For Korean radish salad

• 1 lb Korean radish sliced into thin matchsticks
• 1 tsp salt
• 2 tbsp Korean chili flakes (gochugaru)
• 2 cloves garlic finely minced
• 1 tbsp Korean fish sauce
• 2 tbsp white vinegar
• 1 tbsp toasted sesame seeds

For pico de gallo

• 1 lb tomatoes seeded and chopped
• 1/2 small onion finely chopped
• 1 jalopeño seeded and minced
• 1/2 cup cilantro chopped
• 2 tbsp lime juice
• salt & pepper to taste

For salmon taco

• 1 1/4 lb Salmon fillet
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cumin powder
• 1/4 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp oil
• sour cream optional
• 8-10 flour tortilla