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Heat a grill pan over medium heat. Once hot, add the pineapple rings and grill for 3 minutes per side or until there are golden grill marks on both sides. Sprinkle with cinnamon and then chop into small pieces and set aside.
Add the cabbage, apple, cilantro, lime juice, honey, salt and pepper to a medium mixing bowl and toss until evenly combined.
Preheat the oven to 400 F and line a baking sheet with parchment paper.
In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt.
Place the salmon on the baking sheet and pat dry with a paper towel to soak up any moisture. Sprinkle the seasoning mix over the fish and press gently so the mixture sticks.
Bake for 15-20 minutes or until cooked. Let cool and then gently use a fork to separate cooked fish into small sections or large flakes for tacos.
Assemble the tacos layering fish, slaw, grilled pineapple, avocado, cilantro lime crema sauce, hot sauce and cilantro.
Serve with lime or additional orange wedges.