Pat the salmon pieces dry with paper towels. In a large bowl, toss the salmon with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.

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

Place the seasoned salmon pieces in a single layer in the air fryer basket, making sure they are not overlapping. Cook for 10-12 minutes, flipping halfway through, until the salmon is crispy on the outside and cooked through.

While the salmon cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.

Mix the sour cream or Greek yogurt with a squeeze of lime juice to make a quick crema. Prepare your shredded cabbage, cilantro, and avocado slices.

Place a few pieces of crispy salmon on each warm tortilla. Top with shredded cabbage, a drizzle of lime crema, avocado slices, and fresh cilantro.

Serve immediately with lime wedges on the side for squeezing over the tacos. Enjoy while the salmon is still crispy.