In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper to create the blackening spice mix.

Pat the salmon fillets dry with paper towels and brush both sides with olive oil. Generously coat the salmon with the blackening spice mix.

Heat a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a nice char. Remove from heat and let rest for a few minutes.

While the salmon is resting, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.

Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.

Flake the cooked salmon into bite-sized pieces. Assemble the tacos by placing a portion of salmon on each tortilla, then top with shredded cabbage, diced tomatoes, and fresh cilantro.

Drizzle the avocado crema over the top of each taco and serve immediately.