Combine all the ingredients in a bowl, toss gently, and taste. Adjust the seasonings as needed.
Refrigerate until ready to use.
Lightly coat the grates of a grill with nonstick cooking spray or oil. Preheat the grill to medium-high heat.
Rub the oil over both sides of the salmon. Squeeze the lemon juice over the fleshy side, then season with salt and black pepper.
When hot, cook the salmon, skin-side-down for 8 minutes. Carefully flip and cook for another 6 minutes. Remove from the heat.
Use a fork to break the salmon into 4-inch chunks, removing it from the skin.
Evenly divide the mashed avocado among the tortillas and spread it across the bottom center of each.
Divide the salmon chunks and add over the avocado. Divide the cabbage and sprinkle over each taco.
Top each with a few spoons of the salsa and garnish with cilantro.