1-First, prepare all ingredients by washing and chopping the vegetables, and patting the salmon dry to remove excess moisture.

2-Second, season the salmon fillets with salt, pepper, and optional spices such as cumin or chili powder for added depth.

3-Third, heat olive oil in a skillet over medium-high heat and cook the salmon for 3-4 minutes per side until it’s opaque and easily flaked, ensuring it stays juicy.

4-Fourth, warm the tortillas in a dry pan or oven until they’re soft and pliable, which helps them hold the fillings better.

5-Fifth, assemble the tacos by placing the cooked salmon on each tortilla, then topping with shredded cabbage, cilantro, and a squeeze of lime juice for that zesty kick.

6-Final step: serve immediately with optional sides like avocado slices or salsa to round out the meal, and remember to adapt for dietary needs by using vegan substitutes if required.

Pat the salmon dry. In a small bowl, mix together the 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon chili powder, ½ teaspoon ancho chili powder (or regular chili powder), ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Generously rub this seasoning mixture onto the flesh side of the salmon fillets. Heat 1 ½ tablespoons olive oil in a large nonstick skillet over medium heat. Place the salmon skin side down and cook until the skin is crispy and browned, about 4 to 5 minutes. Flip the fillets and cook for another 3 to 4 minutes, depending on thickness, until the salmon is opaque and flakes easily. Transfer the salmon to a plate and let it rest for 3 minutes. Flake the salmon into large pieces using a fork; discard the skin if preferred. Serve the flaked salmon in warm tortillas, topped with fish taco slaw, chopped cilantro, sliced radishes, and lime wedges.