Pat the salmon fillets dry with paper towels and cut into 1-inch chunks. Place in a bowl.

Drizzle olive oil over the salmon chunks. In a small bowl, mix together chili powder, smoked paprika, garlic powder, cayenne pepper, and salt. Sprinkle the spice mixture over the salmon and toss gently to coat evenly.

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

Place the seasoned salmon chunks in a single layer in the air fryer basket. Cook for 8-12 minutes, shaking the basket halfway through, until the salmon is cooked through and flakes easily with a fork.

While the salmon cooks, warm the tortillas in a dry skillet or wrap in foil and heat in the oven until soft and pliable.

Place cooked salmon chunks on each warmed tortilla. Top with shredded cabbage and a dollop of sour cream.

Serve immediately with lime wedges on the side for squeezing over the tacos. Enjoy while hot.