In a medium mixing bowl, toss the cabbage with rice vinegar, maple syrup, and a pinch of salt and pepper until well combined. Let stand while you make the tacos.

In a medium or large pan over medium heat, warm one teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with a pinch of salt.

In the same pan used to toast the seeds, add the green onions, asparagus and cook over medium heat, turning once, until tender and lightly charred, 4 minutes on each side. Transfer to a plate and allow to cool for a few minutes.

Cut asparagus and green onions crosswise into ¼ -inch pieces, then toss with 1 teaspoon olive oil, and salt and pepper, to taste.

Season the salmon with salt and pepper.

In the same pan used to cook the vegetables, warm 1 teaspoon olive oil over medium heat until hot but not smoking. Add the salmon; and cook until opaque, 2 to 5 minutes on each side, depending on thickness. Transfer to a plate, let cool slightly and break into bite-size pieces.

Cut the lime in half; juice one half and cut the other half into wedges.

In a small bowl, combine the yogurt with the lime juice and season with salt, to taste.

Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.

Transfer the tortillas to individual plates, fill with the pickled cabbage, salmon pieces, onion and asparagus mixture. Top with the lime-yogurt sauce and pepitas, and serve with lime wedges on the side.