1. Prepare the Salmon

• Pat salmon dry and cut into smaller fillet pieces if needed.
• In a small bowl, combine olive oil, paprika, cumin, chili powder, garlic powder, salt, pepper, and lime juice.
• Rub spice mixture all over salmon fillets.
• Let marinate for 10–15 minutes while you prepare toppings.

2. Cook the Salmon

Grill Method:

• Preheat grill or grill pan to medium-high.
• Grill salmon 4–5 minutes per side until cooked through and lightly charred.

Pan-Sear Method:

• Heat a skillet over medium heat.
• Add a little oil and cook salmon fillets skin-side down (if skin-on) for 4–5 minutes per side until flaky.

Oven-Bake Method:

• Preheat oven to 400°F (200°C).
• Place salmon on a lined baking sheet and bake for 12–14 minutes or until it flakes easily with a fork.

3. Flake the Salmon

• Once cooked, use a fork to gently flake salmon into bite-sized chunks.
• Set aside and keep warm.

4. Make the Slaw

• In a large bowl, combine cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper.
• Toss until well coated and set aside to marinate briefly.

5. Prepare the Cilantro-Lime Crema

• Mix Greek yogurt or sour cream with lime juice, garlic, cilantro, and salt.
• Stir until smooth and refrigerate until ready to use.

6. Warm the Tortillas

• Heat tortillas in a dry skillet over medium heat for 30 seconds on each side or wrap in foil and warm in the oven.

7. Assemble the Tacos

• Place flaked salmon on each tortilla.
• Add a generous spoonful of slaw.
• Drizzle with cilantro-lime crema.
• Top with avocado slices, radishes, jalapeños, and extra cilantro.
• Serve with lime wedges.