Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3-4 minutes per side. Squeeze fresh lime juice over the cooked salmon.
While the salmon is cooking, combine the diced avocado, mango and cilantro in a small bowl and toss to combine. Season with salt, pepper and lime juice.
Combine some of the sour cream and a few teaspoons of the liquid from the chipotles in adobo in a bowl and whisk to combine for a spicy crema. Char the tortillas until slightly darkened.
Gently break each piece of salmon into large chunks and evenly distribute in the tortillas on top of a little bit of shredded cabbage. Add equal amounts of the salsa and serve as needed with the chipotle crema drizzled on top.
Notes
If you don't have a grill, or want to do the salmon in the oven... preheat the oven to 350 degrees F and cook for 15-20 minutes until cooked through!