Pat the salmon fillets dry with paper towels and cut into bite-sized chunks. Place in a bowl and drizzle with olive oil.

In a small bowl, combine chili powder, smoked paprika, cumin, cayenne pepper, garlic powder, and salt. Sprinkle the spice mixture over the salmon chunks 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 10-12 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy on the edges.

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

Place the cooked salmon on the warmed tortillas. Top with shredded cabbage, a dollop of sour cream or Greek yogurt, and fresh cilantro.

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