step 01In medium bowl, combine paprika, oregano, garlic powder, onion powder, brown sugar, cumin, salt and cayenne; dip salmon pieces in spice mixture to coat both sides.
step 02In large skillet, heat oil over medium-high heat. In 2 batches, add salmon and cook 5 minutes or until outside starts to blacken, salmon turns opaque throughout and internal temperature reaches 145°, turning once.
step 03With tongs, warm tortillas directly over gas or electric burner on high until softened and slightly charred, turning once.
step 04Evenly fill tortillas with salmon, avocado, cabbage, cilantro, Cotija, onion and sour cream; serve with lime wedges.
