Pat the salmon dry lightly with a paper towel, then place on a parchment lined baking sheet. Drizzle or brush on oil. In a small bowl, whisk together chili powder, dried oregano, Kosher salt, garlic powder, onion powder, and crushed red pepper flakes. Mix well.
You can either bake, or grill. Grilling instructions below.
Use tongs to flip every 10-15 seconds until the tortilla is evenly charred on both sides. Repeat with remaining tortillas. Transfer to a damp paper towel, then wrap tightly around all tortillas.
Place a bit of cabbage slaw on each tortilla, then top with a little salmon, a drizzle of cilantro lime crema, and the pineapple salsa. Serve immediately with lime wedges and additional fresh cilantro!