Pat your salmon dry and slice the salmon into smaller filets. Carefully remove the skin with a knife.
In a bowl, combine the avocado oil, lime juice, chipotle powder, garlic powder, onion powder and a generous pinch of salt and mix until thoroughly combined.
Set the salmon into a bowl AND pour this marinade mixture onto the salmon, making sure they are fully coated. Let the salmon sit for 10 minutes, while you create your tortilla chip “bread crumbs," if using.
In a food processor, finely crush the tortilla chips. If the chips aren't salted, add a pinch of salt and pulse until fully blended. Make sure you like the levels of salt because this is going to flavor your salmon! If it doesn't taste salty enough, add more.
Dip the salmon into the crushed tortilla chips, and rotate the fillet until it's fully coated in the "bread crumbs." Repeat with the other fillets and then put them into the air-fryer basket. Air fry for 15 minutes at 400 degrees, or until crispy. If you are not using an air-fryer, broil your salmon for 10-12 minutes on high, until golden brown. If you have a gas broiler, keep an extra close eye on your salmon and use the second highest rack.
While the salmon is cooking, char the corn tortillas on the stovetop. If you don't have a gas stove, feel free to heat them under a broiler until lightly charred, but still soft.
Place the salmon onto a tortilla and add red onion, guacamole and pico de Gallo. Serve immediately!
