Step 1: Prepare the Maple Glaze : In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and pepper. This mixture should be smooth and glossy.

Step 2: Glaze and Cook the Salmon : For Oven: Preheat oven to 400°F (200°C). Place salmon fillets on a parchment-lined baking sheet. Brush generously with the maple glaze. Roast for 12–15 minutes until the fish flakes easily with a fork and the glaze caramelizes beautifully. For Stovetop: Heat a nonstick pan over medium heat, add a drizzle of olive oil, and cook salmon 4–5 minutes per side, brushing with glaze as it cooks until golden and sticky.

Step 3: Make the Cabbage Slaw : In a large mixing bowl, combine green and purple cabbage, carrot, lime juice, honey (or maple syrup), olive oil, cilantro, salt, and pepper. Toss until well mixed and let it sit for at least 10 minutes to absorb the flavors.

Step 4: Prepare the Lime Crema :Whisk together sour cream (or Greek yogurt), lime juice, lime zest, and a pinch of salt. Adjust consistency with a small splash of water if you prefer a thinner drizzle.

Step 5: Warm the Tortillas : Heat tortillas on a dry skillet for 20–30 seconds on each side or wrap them in foil and warm in the oven for 5 minutes.

Step 6: Assemble the Tacos : Flake the cooked salmon into large chunks. Place a scoop of cabbage slaw on each tortilla, top with salmon pieces, and drizzle generously with lime crema. Garnish with fresh cilantro and a squeeze of lime juice.