For the glaze:

• 1 1/2 cups pineapple juice
• 2 tablespoons honey
• 1 tablespoon lime juice
• Zest of 1 lime
• 1/2 teaspoon soy sauce

For the salmon:

• 3 pounds salmon filet
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon chile powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder

For the sauce:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon diced chipotle peppers in adobo sauce
• 1/2 teaspoon lime juice

For serving:

• 6 tortillas
• 2 cups shredded red cabbage
• 1/2 cup crumbed queso fresco
• 1/2 cup chopped fresh cilantro
• 1 avocado diced