Remove the skin from the salmon and dice into small cubes.
Season the salmon fillets with olive oil, Italian herbs, lemon juice, honey, salt, and pepper. Rub everything in well so the salmon is evenly coated.
Place the salmon in the air fryer and cook for 6-10 minutes (no pre-heat needed), or until cooked through and flaky.
While the salmon cooks, prepare the salsa. Add the chopped avocado, olives, basil, and cherry tomatoes to a bowl. Drizzle with olive oil, add a squeeze of lemon juice, season with salt and pepper, and gently mix.
Place your tortillas in a pan over low heat and add a slice of mozzarella straight away. Cover with a lid and cook for 1–2 minutes until the cheese melts. Remove the lid and cook for another minute to create a crispy base with melted cheese on top. (If you prefer a soft, foldable tortilla, place the tortillas on a tray with the mozzarella and use the grill function of the oven until the cheese has melted.)
Assemble your tacos by layering rocket, the avocado salsa, and the salmon. Finish with an extra drizzle of olive oil or your favourite sauce.
Serve immediately and enjoy.
