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Heat olive oil in a large skillet over medium heat. Sprinkle salt, pepper, paprika, and garlic powder on top of fillets and place them skin down until skin is crispy for about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.
Flake the salmon with a fork into pieces. Remove the skin and discard.
Heat corn tortillas on a griddle. Fill with salmon pieces and dollop with avocado lime crema or salsa and serve with red onion slices, jalapeño slices, cilantro leaves, and a squeeze of lime juice.