In a small bowl, mix the olive oil, garlic, cumin, chlli powder, onion powder, and salt.
Pour the mixture over the salmon fillets, and rub it in to coat all sides of the salmon.
Fry the salmon on a medium-high heat for about 5 minutes on each side, until crispy and blackened on the outside.
Flake the salmon off the skin with a fork, breaking it into small chunks.
Warm the tortillas in the microwave for about 30 seconds, or 2 to 3 minutes in the oven.
Assemble the tacos by adding the salmon, diced avocado, quartered cherry tomatoes, red onion pieces, and fresh cilantro to each tortilla, and finish with a squeeze of lime juice.
Add sour cream and hot sauce to each taco, if desired.