In a small bowl combine cumin, salt, pepper, smoked paprika cayenne pepper and garlic powder.
Liberally coat your fresh sockeye salmon with the blackened seasoning and place skin-side down on your grill preheated to 400 with grates brushed with olive oil. Cover and cook for about 5 minutes
Brush top of your salmon with a light coat of olive oil, turn and continue cooking for another 5 minutes until opaque all the way through. Remove from grill
In a food processor, pulse cilantro, serrano pepper, and juice from lime with a pinch of salt.
Cut salmon into pieces with a fork (it will come right off the skin). Place in a tortilla with a little of the serrano cilantro blend and some queso fresco. Enjoy