Line a sheet pan with parchment paper and set aside.

Make the spice mixture by adding salt, cumin, oregano, chili powder, paprika and garlic powder to a small dish and mixing to combine.

Add the salmon to the sheet pan, then drizzle with honey and brush to coat.

Sprinkle the spice mixture over the salmon, then drizzle with olive oil.

Place the salmon under the broiler for 8-9 mins.

While the salmon roasts, make the crema by adding cashews, water, lime juice, lime zest, salt and pepper to a high speed blender and blend until smooth.

Mash together the avocado in a bowl or molcajete with lime juice, cilantro, salt and pepper.

Heat the tortillas in a pan to warm them up or char them over a gas flame.

Place tortillas on a plate and spread a layer of the avocado mash onto the surface.

Add a piece of salmon, then flake it.

Top with crema, pickled onions, cilantro and honey, if using.