Melt the butter over medium low heat until foamy, careful not to burn. Adjust the heat to medium and add the salmon. Season generously with Borsari. Leave the salmon in place, peeking underneath every few minutes until it's searing and taking on a golden color.
While the salmon is cooking, combine shredded cabbage, lemon, and cilantro to make your slaw mix. Toss well and set aside.
Warm tortillas.
For the sauce, combine sour cream, RedHot, and Borsari, to taste. Mix.
After the salmon is crisp and golden, flip and cook to preferred doneness. Remove salmon to a plate.
To assemble, add as much salmon and slaw as you'd like to a tortilla. Drizzle the sauce overtop, and enjoy!