Preheat the oven to 200°C/180°C fan. Peel and very finely slice the shallots. Combine the red vinegar with the brown sugar in a small bowl. Once the sugar has dissolved, add the sliced shallots to the vinegar and set aside. 

Place the tortilla wraps on a large baking tray (use multiple trays if the tortilla wraps overlap too much). Generously drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortilla wraps. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside. 

Meanwhile, slice or shred the white cabbage as finely as possible. Drain the sweet corn. Juice the lime into a large bowl. Add the mayonnaise and corn and mix well to combine. Set aside. 

On a large plate, combine the cumin, coriander, chipotle (spicy!), garlic powder and a pinch of salt. Turn the salmon in the spice mix until coated.  

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through. Using a fork, gently flake the salmon into bite-size pieces. 

Add the shredded cabbage to the corn mayonnaise. Give everything a good mix up. Drain the shallots. Load the toasted tortillas with a layer of slaw, the flaked salmon and the pickled shallots. Crumble the feta directly onto the tostadas and garnish with the fresh coriander leaves. Enjoy with fingers or utensils!