Dab down 1 lb salmon with a paper towel, drizzle with 1 tsp oil, and season with salt, pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp chipotle powder, and ½ tbsp chili lime seasoning. Bake at 400F for 11-12 mins, then flake with a fork.

Finely shred 2 cups green cabbage, ½ cup purple cabbage, and add to a bowl with 1 diced jalapeño pepper and cilantro.

In a mason jar, combine 3 tbsp mayo, 4 tbsp thick yogurt or sour cream, juice of 1 lime, salt, pepper, ½ tbsp chili lime seasoning, and ½ tsp chipotle powder. Shake and pour half over the slaw, reserving the other half.

Thinly slice ½ red onion and mix with the juice of 1 lime and a couple pinches of salt to make pickled onions.

Mash 2 large avocados with 1 minced garlic clove, juice of ½ lime, salt, pepper, and ¼ tsp cumin to make guacamole.

Char tortillas over the stovetop.

Assemble the tacos with the charred tortilla, guacamole, salmon, pickled onions, and reserved slaw dressing.