Prepare recipe for Classic Hummus (this can also be done the day before or while salmon is cooking), or use your favorite ready-made brand.
For salmon:
Preheat oven to 350 degrees.
Rub or spray oil onto a baking sheet. Place salmon fillets onto baking sheet and sprinkle cumin, chili powder, paprika, salt, and pepper on top. Drizzle some olive oil over fillets, then rub with fingers to spread evenly.
Place salmon in preheated oven and cook 20 to 25 minutes.
When salmon is done to your preference, break it apart and flake with a fork, removing any bones.
For slaw:
While salmon is cooking, prepare slaw. Finely chop red cabbage, grate carrots, and chop cilantro, placing in a large bowl.
Add vinegar, oil, and spices to the vegetable mixture, then mix thoroughly.
To assemble:
Place corn tortillas directly on a rack in oven about 1 minute. Flip over with tongs and leave in oven another 30 seconds to 1 minute.
Place corn tortillas on plate. (We typically use 2 corn tortillas per taco to make sure it is sturdy enough. If your tortillas are pretty sturdy, you can use 1 per taco instead.)
Spread 1 to 2 tablespoons hummus over the top tortilla.
Place about 1/3 cup flaked salmon and 1/2 cup slaw on top.
Garnish with 2 to 3 slices of avocado, then season with hot sauce, to taste.