In a medium saucepan, combine equal parts vinegar and water with a tablespoon of your chosen sweetener and a pinch of salt. Bring the mixture to a boil, stirring until the sweetener dissolves. Remove it from heat, pour it over thinly sliced red onions in a heatproof bowl, and let them sit for at least 30 minutes to absorb the flavors.

While your onions pickle, cut a ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it until smooth, then add a dollop of sour cream, a minced jalapeño for heat, a squeeze of lime juice, and a sprinkle of salt. Stir until the mixture is creamy and well-blended.

Preheat your broiler on high and position the oven rack about 6 inches from the heat source. Pat the center-cut salmon dry with paper towels and rub it generously with olive oil on both sides. Season the fillet with a blend of brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Broil for 8-10 minutes, or until the salmon flakes easily with a fork and has a slightly caramelized exterior.

Once the salmon is cooked, let it rest for a minute before flaking it into bite-sized pieces with a fork. To assemble your tacos, warm your tortillas briefly in a dry skillet or microwave. Spread 1-2 tablespoons of prepared avocado crema on each tortilla, followed by the flaked salmon, shredded cabbage, and a few slices of pickled red onions. Finish with a sprinkle of fresh cilantro and an optional squeeze of lime juice.