Pat salmon fillets dry. In a small bowl, combine chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Rub the spice mixture over both sides of the salmon.

Heat olive oil in a large non-stick skillet over medium-high heat. Add salmon and cook for 3-5 minutes per side, or until cooked through and flakes easily with a fork. Remove from skillet and flake into bite-sized pieces.

In a medium bowl, combine shredded cabbage, carrots, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over slaw and toss to combine.

In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, hot sauce (if using), and salt until smooth.

Warm tortillas according to package directions. Fill each tortilla with flaked salmon, a generous spoonful of slaw, and a drizzle of zesty crema. Add any optional toppings as desired.

Serve immediately and enjoy!