To make Texas Aioli: add mayonnaise, That Green Sauce, garlic and fresh cilantro together in a small bowl, whisk together. Set aside to allow flavors to blend.
Heat skillet to high heat. Heat oven to very lowest setting (or about 170°F).
Spray both sides of corn tortillas lightly with oil. Toast on both sides, just until slightly crisp and golden brown. While still warm, fold in half gently like a taco shell and place upside down on wire shelf/rack of oven.
Reduce heat in skillet to medium and add grapeseed oil. Add salmon burgers to skillet and break them up with a spatula.
Stir salmon burgers gently while breaking them apart to cook. Cook about 5 minutes or until cooked all the way through.
Remove salmon from heat.
Remove taco shells from oven and gently spoon cooked salmon into taco shells.
Top each taco with cabbage, pico de gallo and drizzle with Texas Aioli.