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Preheat the air fryer to high (240°C).
Dice the salmon into medium-sized cubes (about 3 per fillet). Season the salmon with salt and pop into a parchment lined pan or a tray. Mix together the chutney and the chipotle paste and tip over the salmon. Pop into the airfryer for 6-8 mins or until fully cooked, spooning any extra marinade over the fish as it cooks.
Thinly slice the cabbage and red onion and chuck into a bowl. Dress with a little salt and lime juice and toss through chopped dill. Thinly slice the scotch bonnet, season with salt and squeeze a little lime juice over the top.
Heat the tacos according to the package instructions.
Pull the fish out of the oven, it should be cooked and glazed in the spicy, smoky mango chipotle mix. (Flake it into smaller pieces, if you like.)
Build your tacos starting with the shells, topped with sour cream, some fish, a handful of slaw, the chillies and chopped spring onion and radishes. Get stuck in.