For the cabbage slaw: Place one avocado, vinegar, water, sugar, and cumin in a blender. With the blender on puree setting, blend until smooth. In a large bowl, combine the cabbage, carrots, onion, cilantro and one diced avocado. Pour dressing over cabbage mixture, toss gently and season to taste with salt and pepper.
Sprinkle salmon filets with cumin and pepper.
Wrap salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.
Wrap tortillas in aluminum foil and place on grill for 4 minutes, turning once until warm.
Fill tortillas with salmon, pico de gallo and Easy Avocado Carrot Cole Slaw, dividing evenly.