Make the avocado crema by mashing the avocado in a small bowl. Stir in the sour cream, jalapeño, and lime juice.
Season the salmon with the brown sugar, smoked paprika, and garlic powder.
Cook the salmon in a skillet over medium-high heat for 3-4 minutes per side, or until cooked through.
Flake the salmon into chunks.
Serve the salmon in the tortillas, topped with the avocado crema, shredded cabbage, cilantro, and pickled onions.
