Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, then spray with cooking spray.
Make The Slaw: Using a sharp knife, slice the red and green cabbage thin, then place in a large bowl. Add the sliced red onion to the cabbage. In a separate bowl, combine the rice vinegar, lime juice, mayonnaise, cilantro, 1/8 tsp salt and ¼ tsp. pepper. Stir well, then pour over the cabbage. Stir until well combined, then put in the refrigerator to chill and allow the flavors to combine.
Make The Salmon: place the 9 ounce salmon fillet on a cutting board, and examine it for bones. You can do this by running your fingers along the center flesh of the fish and feeling for them. Use tweezers to pull the small bones from the fish. Place the salmon skin side down on the aluminum foil, then rub the olive oil and the remaining salt and pepper over the flesh of the fish. Place sliced lemons and thyme sprigs on the salmon, and then wrap the foil around the salmon. Transfer to the oven and bake for ~12 minutes, or until the salmon is done and flakes with a fork. Transfer the salmon on the aluminum to another plate or sit on the counter. Flip the fish over and gently remove the skin, then allow to sit for ~5 minutes. Turn the oven off. Spray the warm baking sheet with cooking spray, and then line it with 6 flour tortilla. Put those in the oven for a few minutes to warm. For crispier shells, you can leave the oven on to warm the shells. Just be sure to watch them closely so that they do not over-cook.
Make The Spicy Cream Sauce: while the shells are warming, make the spicy sauce by combining the sour cream, Greek yogurt and Habanero sauce. Stir well, then set aside.
Assemble The Tacos: Remove shells from the oven, then assemble with salmon, slaw, spicy sauce and salsa. Garnish with fresh cilantro. Enjoy.