Make the guacamole by mashing the avocados with a pestle and mortar and then adding them to the other ingredients in a bowl. Put by.
Mix the salmon with the lime juice and salt and pepper and leave to marinate in the fridge for at least 30 minutes.
Cook the salmon in a frying pan with the extra-virgin olive oil. Take off the heat and break into small pieces.
Add a little salmon to each tortilla, spoon on some guacamole and sprinkle some grated almonds on top.