Mix the flour, baking powder, and salt together in a large bowl. Make a well in the center and pour in the milk and olive oil. Stir the dry and wet ingredients together, pulling the dry into the wet to form a sticky but firm ball. If the dough is too dry add water a tablespoon at a time, if too wet add flour a tablespoon at a time.

Turn the dough out onto a floured surface and knead it for about 5 minutes.

Cover the dough with a damp cloth and let rest 30 minutes.

After 30 minutes, cut the dough into 12 equal pieces and roll each into a ball.

Press the dough ball down into a thick, small circle before either rolling it out with a rolling pin or pressing it flat between two pieces of parchment paper or plastic storage bags with a tortilla press. If using a tortilla press, roll it out again after with a rolling pin for a thinner tortilla.

Heat a griddle or large non-stick pan over medium heat.  Lay the rolled out tortilla on the hot pan and allow it to cook about 1 minute on each side or until brown marks show and the tortilla has risen slightly or formed bubbles.

Transfer the cooked tortillas to a plate and cover with a slightly damp cloth to keep them soft and warm.

Thinly slice the cabbage on a cutting board. Shred the apple on a grater, discarding the core, stems, and seeds. Roughly chop the cilantro. Put each into a medium sized bowl.

Add the mustard seed, Greek yogurt, salt, honey and mustard. Cut the limes open and squeeze the juice into the bowl and mix everything together. Cover and refrigerate until ready to use.

Lay the salmon filets on a cutting board, dab each with a paper towel to remove extra moisture, and sprinkle each with salt.

Heat the olive oil in a non-stick pan over medium-high heat. Lay the salmon fillets in the pan, skin side down and allow it to sear about 3 minutes.

Turn the salmon over and sear the other side for 4-5 minutes. Pull the skin off of the salmon and lay it back in the pan to let it crisp up if desired for the tacos.  Make certain the salmon is cooked all the way through, leaving no dark pink in the middle, only the light cooked pink.

Transfer the cooked salmon to a cutting board and the skin to paper towels to drain of excess oil.

Using 2 forks flake the salmon apart and crumble the skin.

To assemble the tacos, add the salmon to a tortilla, a generous amount of slaw on top, and finish with the dried cranberries, crushed crisp salmon skin, and additional cilantro if desired.