Combine all the salsa ingredients in a medium mixing bowl. Gently mix, being careful not to over mash the avocado. Season to taste with salt and pepper.
In a separate mixing bowl whisk together olive oil, juice from 1 lime, chipotle chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Rub mixture over both sides of salmon.
Preheat the griddle to medium heat. Place salmon on griddle and cook about 3 minutes per side. Remove salmon from griddle and break into chunks.
Turn griddle to high heat. Put the corn tortillas on griddle to warm them, about 30 second to 1 minute per side.
To assemble tacos, layer salmon in tortilla. Add sliced cabbage and avocado salsa. Top with cotija cheese and fresh lime juice over the top.
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