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Start by seasoning the salmon: drizzle each salmon with lime juice (½ lime per salmon fillet), then pat them with the cajun seasoning.
Heat a large nonstick skillet (I used my cast iron) with 2 tsp oil, then add the salmon skin-side down. Place a lid on the skillet and cook the salmon for approximately 4 minutes per side over medium-high heat. You may need to work in batches if you don't own a large enough skillet.
While the salmon is cooking, prep the veggies: slice the tomatoes, bell peppers and onion, then add them to a separate skillet with 2 tsp oil and sauté for 5 minutes or so over medium heat.
Once the salmon is done cooking, transfer it to a plate and use a fork to flake it; then, add it to the skillet with the peppers and onion.
Last: make the sauce: whisk yogurt, lime juice and cilantro together. Alternatively, you can use hot sauce if you prefer (think: Cholula).
Fill each tortilla with some of the salmon/pepper mixture, add the avocado and drizzle with the sauce. Enjoy!