Combine the oil, harissa and salt. Add the salmon, mix.
Rinse the lime in hot water and pat dry. Grate the lime zest into a bowl, squeeze in the juice. Add the oil and chilli flakes, mix and season with salt.
Pit and quarter the cherries. Finely chop the coriander and spring onions incl. greens, mix everything together.
To fry the salmon
Heat the oil in a frying pan. Fry the diced salmon for approx. 2 mins. all over. Prepare the tortillas according to the packet instructions. Arrange the salad, avocado and salmon on top of the tortillas, drizzle with the cherry salsa, top with the fried onions.