Marinate Salmon: In a medium bowl whisk together olive oil, lime zest, lime juice, chili powder, cumin, garlic, soy sauce, salt, and cilantro. Add salmon cubes, toss to coat. Place in refrigerator and let marinate 10-15 minutes. 

Cilantro Lime Slaw: Meanwhile, combine sour cream, mayo, lime juice, lime zest, cilantro, garlic, salt, and pepper in a small bowl - this is your cilantro lime sauce. In another small bowl, add angel hair cabbage. Add a little less than half of the sour cream mixture on top of the cabbage; toss to coat and set aside - this is your cilantro lime slaw. Reserve the remaining cilantro lime sauce for later.

Cook Salmon: Preheat oven to 450 degrees F. Remove salmon from refrigerator and transfer to a parchment-lined baking sheet; try to ensure the salmon pieces aren't touching each other. Place in oven, middle rack, and let cook 10-15 minutes or until salmon is fully cooked. Remove and let cool slightly. 

Assemble Tacos: Divide the cilantro lime slaw, salmon, avocado, cotija cheese, and cilantro between tortillas. Garnish with a fresh lime juice, quick pickled onions, and drizzle with remaining cilantro lime sauce, as desired.