Preheat your air fryer to 400°F for 3-5 minutes. While it heats, pat the salmon fillets thoroughly dry with paper towels.

In a small bowl, combine olive oil, chili powder, garlic powder, smoked paprika, and salt. Use a pastry brush or your fingers to coat each salmon fillet evenly with the spice mixture.

Arrange salmon fillets in the air fryer basket in a single layer with space between each piece. Cook for 8-10 minutes, checking at 8 minutes for thinner fillets. The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.

While the salmon cooks, combine shredded cabbage, cilantro, Greek yogurt, and lime juice in a large bowl. Toss thoroughly and set aside.

Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds. Using a fork, gently flake the cooked salmon into large chunks.

Assemble your tacos by dividing salmon among warm tortillas, topping generously with slaw, and serving immediately.