Pat the salmon fillets dry with paper towels. In a small bowl, combine chili powder, ground cumin, garlic powder, salt, and black pepper. Drizzle the salmon with olive oil, then rub the spice mixture evenly over each fillet.

In a medium bowl, combine the bagged coleslaw mix, mayonnaise, and the freshly squeezed juice from one lime. Stir well until the coleslaw is evenly coated. Taste and adjust seasoning if needed.

Preheat your air fryer to 380°F (193°C) for 3-5 minutes.

Carefully place the seasoned salmon fillets in the air fryer basket in a single layer, ensuring not to overcrowd. Cook for 8-10 minutes, flipping halfway through, until the salmon is cooked through and flakes easily with a fork.

While the salmon cooks, warm the tortillas. You can do this in the microwave for 15-20 seconds per stack, in a dry skillet over medium-high heat for 30 seconds per side until lightly toasted, or wrapped in foil in the oven at 300°F (150°C) for 5-7 minutes.

Once cooked, transfer the salmon to a plate and use a fork to gently flake it into bite-sized pieces.

Spoon the flaky salmon onto the warm tortillas, top with a generous dollop of the zesty slaw, and garnish with chopped fresh cilantro. Serve immediately and enjoy!