Make the pineapple salsa by combining the pineapple, Jalapeño pepper, red onion, red pepper, lime juice, chili powder and salt in a bowl. Season with freshly ground black pepper and stir in the fresh cilantro. Chill until ready to serve.

Combine the smoked paprika, chili powder, cumin, cayenne pepper, and salt in a small bowl. Sprinkle the spice mixture over both sides of the salmon filets and let them rest for 5 minutes.

In a small bowl, combine the sour cream and hot sauce to taste. Set aside.

Pre-heat a cast iron or heavy skillet over medium-high heat. Drizzle a little olive oil into the pan and sear the salmon filets for 3 minutes on each side. Transfer the salmon to a plate and cover with foil.

Carefully wipe out the pan and drizzle with a little more oil. Working in batches, place the tortillas in the pan and warm them up for about 1 minute on each side. Add additional oil if needed. As soon as you remove the tortillas from the pan, fold them in half while they are still warm.

Break the salmon up into large chunks. Assemble the tacos by filling the tortillas with some red cabbage, pieces of salmon and pineapple salsa. Squeeze some fresh lime juice on top and drizzle with the sour cream mixture. Garnish with a few fresh cilantro leaves if desired.