Dry-Rubbed Salmon Tacos With Tomatillo-Avocado Slaw

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1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon brown sugar

1/4 teaspoon finely ground coffee

Salt and freshly ground pepper

Two 8-ounce skinless, center-cut salmon fillets

Extra-virgin olive oil, for brushing

2 tomatillos, husked and quartered

2 tablespoons chopped cilantro

1 small jalapeño, seeded and quartered

1 garlic clove

6 tablespoons sour cream

1 ripe Hass avocado—halved, peeled and pitted

4 cups finely shredded red and green cabbages (12 ounces)

8 corn tortillas

Hot sauce and lime wedges, for serving

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