Combine all Avocado Cream Sauce ingredients in a small/medium food processor. Pulse until the cilantro is finely chopped and sauce is creamy. Set aside.
Heat 1 Tbsp of avocado oil over medium heat in a large skillet. Pat both sides of salmon dry with paper towel. Spray or brush both sides with avocado oil. Season with fresh cracked pepper, chili powder, cumin and fresh cracked salt, to taste.
Place salmon fillets in the skillet and cook for about 4 minutes on each side, or until salmon is cooked through (internal temperature 145 F).
When it's done cooking, transfer salmon to a plate and shred using a fork. Divide salmon up between 8 corn tortillas (2 tacos per person). Heat corn tortillas in a small skillet over low heat to slightly crisp them, if desired.
Garnish with desired toppings: mixed greens, shredded red cabbage, black beans, avocado cream sauce. Other optional toppings: shredded cheese or feta cheese crumbles, salsa, red onions, corn.
Serve warm. Serve any leftover toppings on top of Sweet Potato Nachos! Store leftovers in refrigerator in airtight container for 3-4 days.