Preheat the air fryer to 400°F (200°C). Pat the salmon fillets completely dry with paper towels to ensure proper seasoning adhesion and browning.

In a small bowl, mix together olive oil, chili powder, garlic powder, smoked paprika, and salt. Brush this spice mixture evenly over all sides of the salmon fillets.

Arrange the salmon fillets in the air fryer basket in a single layer with space between each piece. Cook for 8-10 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

While the salmon cooks, prepare the slaw by combining shredded cabbage, chopped cilantro, Greek yogurt, and lime juice in a medium bowl. Toss until the cabbage is evenly coated.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds.

Once the salmon is cooked, use a fork to flake it into large, generous pieces.

Assemble the tacos by dividing the flaked salmon and slaw among the warm tortillas. Serve immediately with your choice of toppings like avocado slices, pickled onions, hot sauce, or fresh lime wedges.