Preheat oven to 350 degrees F.
Spray a baking sheet with oil and place the salmon on the sheet, skin side down.
In a small bowl combine the chipotle chili powder, chili powder, salt, garlic and onion powders.
Drizzle the avocado oil on top of the salmon filet and spread to coat the surface of the salmon.
Sprinkle the seasonings on top in an even layer. Use your hands as needed to ensure the top of the salmon is coated with the seasoning mixture.
Bake the salmon for approximately 14 minutes or until cooked through. Salmon is done when it is opaque and easily flakes with a fork.
Remove the salmon from the oven, slice or flake the salmon into chunks, discarding the skin, and assemble the tacos.
Warm the tortillas on a skillet or over a gas burner, char the edges of the tortillas if desired. Warming the tortillas prevents them from breaking.
Layer cabbage, the cooked salmon, sliced avocado, chopped cilantro, crumbled queso fresco and top with a drizzle of crema.
Serve immediately and enjoy.