First make the slaw by finely shredding the cabbage and finely slicing the shallot/onion then mixing these with the cilantro, lime juice, red wine vinegar, oil and pepper. Toss well then set aside to 'rest' while you make everything else.
For the salsa, roughly chop the tomato and avocado. Don't actively remove the tomato seeds but you may want to hold back some that come away from the main tomato flesh to save it being too liquid. Add the cilantro, lime juice, red wine vinegar and salt and pepper to the tomato and avocado and mix, being careful not to break up the avocado as you stir.
For the chipotle cream, finely chop the chipotle pepper, removing the seeds (or leave in if you prefer hotter but be aware you may be conscious of the seeds in the cream) then mix the pieces, the adobo and the sour cream until well combined.
To cook the salmon, get a small skillet/frying pan that will go under the broiler/grill warm and add a little oil. Add the salmon, skin side down and cook for a couple minutes until you can see the sides showing they are cooking. Meanwhile get the broiler/grill hot. Put the pan under the broiler and continue cooking the salmon until cooked through, around another 5mins or so depending on the thickness.
While the salmon is cooking, warm the tortillas either in a dry pan, under the broiler/grill or in the microwave (most packets will give instructions).
Serve the slaw, salsa, chipotle cream and salmon for everyone to build their own tacos.