Step 1: Prepare the Salmon

• Begin by patting the salmon fillets dry with a paper towel. This helps the coating stick better and ensures that the salmon gets that crispy exterior.
• In a shallow bowl, mix together the flour, garlic powder, smoked paprika, salt, and pepper.
• In another bowl, beat the egg until smooth. In a third bowl, pour in the panko breadcrumbs.

Step 2: Coat the Salmon

• Take one fillet of salmon and dip it into the seasoned flour mixture. Coat both sides of the salmon completely, shaking off any excess flour.
• Next, dip the fillet into the beaten egg, ensuring it’s fully covered.
• Finally, coat the salmon fillet in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere.

Step 3: Cook the Salmon

• Heat a large skillet over medium-high heat and add a tablespoon of oil (vegetable oil, avocado oil, or olive oil works well).
• Once the oil is hot, carefully place the coated salmon fillets in the skillet. You should hear a nice sizzle when the fish hits the pan.
• Cook for about 4-5 minutes on each side until the salmon is golden brown and crispy on the outside. The salmon should flake easily when tested with a fork.
• Once cooked, remove the salmon from the skillet and let it rest for a couple of minutes.

Step 4: Prepare the Slaw

• In a large mixing bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper. Toss everything together until the slaw is evenly coated.
• Taste the slaw and adjust the seasoning as needed. You can add more vinegar for tang or more honey for sweetness, depending on your preferences.

Step 5: Make the Sauce

• In a small bowl, mix together the sour cream, lime juice, sriracha (if using), garlic powder, and salt and pepper to taste. Stir until smooth.
• Give the sauce a taste and adjust the spice level if necessary. If you like a bit more heat, feel free to add more sriracha.

Step 6: Assemble the Tacos

• Warm the tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side, or microwave them in a damp paper towel for 15-20 seconds.
• Once the salmon has rested, use a fork to flake it into bite-sized pieces.
• Place a few spoonfuls of the slaw on each tortilla, followed by the flaked salmon.
• Drizzle the creamy sauce over the salmon and slaw, then garnish with fresh cilantro and a squeeze of lime juice.