• Make the slaw. In a medium bowl, stir together mayonnaise, sour cream, lime juice, cilantro and a pinch of salt. Add slaw mix and toss until coated. Set aside in the fridge to rest for 30 minutes or up to 1 hour.
• Make the salmon. Pat salmon very dry on all sides and rub flesh with oil. Do not oil the skin if using the oven method to cook. Combine chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub evenly over the salmon.

Oven Method

• Line a small sheet pan with foil and preheat oven to 425°F.
• Place salmon skin-side down on the foil-lined pan. Roast for 12 to 15 minutes, or until the salmon reaches 145°F.
• Slide a thin spatula between the flesh and skin. The skin will stick to the foil, making it easy to remove cleanly. Flake salmon into large pieces with the spatula.

Grilled Method

• Preheat grill to medium-high, then oil the grates well.
• Place salmon skin-side down and grill 10 to 12 minutes, closing the lid when possible, until cooked through. Place salmon on top of a piece of heavy duty aluminum foil for easier clean up. Remove and flake once the salmon reaches 145°F.

Assemble

• Warm tortillas in the microwave, a dry skillet, or over an open burner. Place in a tortilla warmer. Toss and then taste the slaw and adjust seasoning just before serving. Fill warm tortillas with salmon and any desired toppings. Serve immediately.