Cut one of the limes into wedges for serving and juice the other.

Combine oil, chili powder, garlic powder, lime juice, pepper and salt in a small bowl.

Spread over the salmon.

Cook the salmon. Broil 4 inches from the heat for 5 minutes per side per inch thickness of fish, or until the fish is opaque and flakes easily when tested with a fork.

Transfer the salmon to a medium bowl. Cover to keep warm.

Wrap tortillas in unbleached parchment paper and place in the warm oven for 5 minutes.

While tortillas warm, arrange ingredients for filling: shredded lettuce, scallions, Monterey Jack cheese, salsa and sour cream.

Remove tortillas from oven and place on a flat surface. Slice tortillas in half (each serving gets 1/2 tortilla).

Cut or flake salmon.

Divide the lettuce among the tortillas, arranging in a row.

Top with the flaked fish, scallions, Monterey Jack cheese, salsa and sour cream.

Squeeze lime juice over the filling and fold the tortillas and serve.