For the Avocado Cream, combine all ingredients in a blender and puree until smooth.
For the Cabbage Slaw, in a blender, combine the lime juice, cumin, honey, garlic, salt and olive together. Toss together with the cabbage and jalapeno in a large bowl.
For the Blackened Salmon, combine the spices in a small bowl, coat the salmon, on the flesh side only.
Heat the oil in a large skillet over medium heat. Add the salmon flesh side down. Cook for 3-4 minutes per side or until desired temperature is achieved.
Once the salmon has slightly cooled, peel the skin away and shred the salmon with a fork.
Meanwhile, warm the tortillas individually over an open gas flame or in a cast iron skillet over medium heat.
To assemble, add 2 tablespoons avocado cream to the tortillas, divide the salmon among the tortillas and top with slaw. Enjoy!