Preheat the oven to 425* F and line a baking sheet with parchment paper. Combine the cauliflower, 1 teaspoon of the salt, 1 tablespoon of the avocado oil and the smoked paprika to a bowl and toss to coat. Spread the cauliflower over the baking sheet in one layer and roast the cauliflower for 25 - 30 minutes.
Season both sides of the salmon with the remaining 1 1/2 teaspoons of salt and set aside.
Combine all of the ingredients for the chimichurri sauce into a bowl and set aside.
Combine all of the ingredients for the chipotle crema and set aside.
Heat a pan over medium heat and add the remaining 2 teaspoons of the avocado oil. Once the oil is hot, place the salmon skin side down on the pan. Cook the salmon for about 4 minutes on each side. Once cooked, gently break the salmon down into smaller chunks to serve on the tacos.
To assemble the tacos place about 1/4 cup of the slaw mix onto the tortilla and top with the cauliflower, salmon, chimichurri sauce, chipotle cream and some of the queso fresco.