In a small saucepan, combine diced mango, minced chipotle peppers, honey, and lime juice. Simmer over medium heat for 5-7 minutes until mango softens and mixture thickens slightly. Blend until smooth and set aside.

Pat salmon fillets dry with paper towels. Brush with olive oil and season both sides with chili powder, salt, and pepper.

Preheat your air fryer to 400 degrees Fahrenheit for 3 minutes.

Place salmon fillets in the air fryer basket in a single layer. Cook for 8-10 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit.

Remove salmon from air fryer and brush generously with the mango chipotle glaze. Let rest for 2 minutes, then flake into large chunks.

Warm tortillas in the air fryer for 1-2 minutes or wrap in damp paper towels and microwave for 30 seconds.

Fill each tortilla with flaked salmon, top with shredded cabbage, and drizzle with remaining mango chipotle glaze. Serve immediately with lime wedges.