Before starting, wash and dry all produce. Zest and juice the lime. Cut cucumber into 1/4-inch pieces. Cut melon into 1/4-inch pieces. Roughly chop cilantro. Pat salmon dry with paper towels, then sprinkle over Southwest spice blend. Season with salt and pepper. Set aside.

Combine melon, cucumber, cilantro, lime zest, 1 tbsp lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl), in a medium bowl. Season with salt and pepper.

Heat a medium non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 2-3 min per side. Using a wooden spoon, break up salmon into bite-sized pieces.

While salmon cooks, add cabbage and remaining lime juice, in a large bowl. Using tongs, toss together. Season with salt and pepper.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min.

Top tortillas with slaw, salmon and salsa, then divide between plates. Sprinkle over feta and dollop over sour cream.