Heat olive oil in a large skillet over medium heat. Sprinkle a pinch of salt on top of fillets and place them skin down until skin is crispy for about 5 minutes. Cover and cook until fish is cooked through about 8 to 10 minutes, depending on thickness.
Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeno, lime juice, and crema. Blend until creamy. Add salt to taste.
Flake the salmon with a fork into pieces. Remove the skin and discard.
Heat corn tortillas on a griddle. Fill with salmon pieces and drizzle creamy avocado salsa and serve with avocado, red onions, jalapenos, and a squeeze of lime juice.
You’ll know your salmon is done cooking when it flakes easily. Make sure to not overcook it.