Sheet Pan Salmon Tacos with Peach Avocado Salsa

For the salmon:

• 1 pound salmon
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon lime zest
• Juice of ½ lime
• ¾ teaspoons smoked paprika
• ¾ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• Black pepper, to taste

For the salsa:

• 1 ripe peach, diced
• 1 large avocado, diced
• ½ cup cherry tomatoes, quartered
• ¼ cup red bell pepper, diced
• ½ jalapeño, seeded and diced (optional)
• Juice of ½ lime
• Salt, to taste
• Pepper, to taste

For the Sauce:

• ½ cup plain Greek yogurt
• 1 teaspoon extra-virgin olive oil
• Juice of 1 lime
• 1 clove garlic
• ¼-½ jalapeño
• ¼ teaspoon salt
• Black pepper, to taste
• 1-2 tablespoons water

For Serving:

• 8 corn tortillas
• ¼ cabbage, shredded