preheat oven to 300 degrees f.
squeeze the lime juice over the salmon filet, then season with lemon pepper, salt, and ¼ tsp chili powder.
add olive oil to a small skillet over medium heat.
place the seasoned filet in the skillet and cook 3-4 minutes on each side, until the inside is opaque and the filet flakes easily with a fork.
while the salmon is cooking, add olive oil to a medium skillet, and add the shredded brussels sprouts.
season them with onion powder, the remaining ¼ tsp chili powder, cumin, red pepper flakes, turmeric, and salt.
cook until tender.
place two corn tortillas on a baking sheet, and sprinkle cheese and cilantro in the center of the tortilla. place in oven until cheese has melted.
remove tortillas from the oven, and place on a plate.
take the salmon off the heat, and separate into pieces with a fork.
add the cooked brussels sprouts to the two tortillas over the melted cheese, then place the pieces of salmon on top.
fold tortillas into tacos and enjoy!