For the Sauce

1. In a small bowl, whisk together honey, soy, garlic, sriracha, hoisin, and brown sugar.
2. Note, you will use half of this sauce to coat the salmon bites before air frying and other half should be reserved for glazing after frying. Do not cross contaminate with the sauce that contained the raw fish.

For the Salsa

1. Cut pineapple into 1-2 inch cubes and add to a medium bowl. See details here on cutting a whole pineapple.
2. Cut mangoes into cubes and add to the bowl with the pineapple.
3. Dice the red onion, jalapenos, and cilantro and add to bowl. To speed up chopping I use this slicer.
4. Add the salt to the bowl and stir all the ingredients until combined. Set aside.

For the Salmon

1. Set the temperature of your air fryer to 390 degrees F. Pre-heating is not required, but I think it helps for the fryer to heat up for a couple of minutes prior to adding the salmon.
2. Spray the inside of the air fryer with cooking oil spray or use a small pan that fits in the air fryer to prevent the salmon from sticking to the bottom.
3. If you are using fresh salmon, remove the skin before cubing.
4. With a sharp knife, cut each salmon fillet into 1 inch cubes depending on the thickness of your fillets.
5. In a small bowl, add half of the sauce mixture and all the salmon bites. Marinade for 5 minutes. Note, you will use the other half of the sauce after they are done cooking.
6. Once the salmon is coated place on a greased pan, piece of parchment paper, or aluminum foil that will go inside the air fryer. NOTE: be careful with parchment paper, if it is too big it can burn in the fan.
7. Place the salmon inside the pre-heated air fryer and cook for 4-6 minutes flipping halfway through. I use my mega zone for this and can make both fillets if I use parchment paper or place directly on the grates.
8. When the bites are done, remove immediately and do not allow them to cool in the fryer. I find that this makes things less crispy. As soon as the time ends, open the fryer and turn it off. Cool for a few minutes with the drawer or lid off.
9. Transfer to a plate and brush the salmon bites with the remaining sauce.

For the Tacos

1. Lightly toast your small tortillas. If you have a gas range, you can do this directly over the grates with the burner set to low heat. Char for no more than 20 seconds on each side and DO NOT leave unsupervised as they can catch fire. If you do not have a gas range you can toast in a pan on the stovetop. Be careful not to over cook these. You want them to still be soft enough to fold in half.
2. Add a small amount of shredded cabbage to the bottom of each tortilla.
3. Add 5-8 bites of salmon per taco and top with pineapple mango salsa and sliced avocado.