Peel and finely dice the shallot. Pit the peach and dice the flesh. Halve the jalapeño and slice thinly. Quarter the tomatoes, finely chop the cilantro, and combine them with the remaining ingredients in a bowl. Add the juice of half a lime, mix well, and set aside.

Halve the avocado, remove the pit, scoop the flesh out of the peel with a spoon and place it on a plate or in a shallow bowl. Mash the avocado with a fork until smooth. Season the avocado cream with the juice of the second lime half, salt, pepper, and chili flakes.

Preheat the air fryer to 185°C (365°F) for about 3 to 4 minutes. In the meantime, rinse the salmon under cold water, pat dry with paper towels, and cut into 2 to 3 cm (¾ to ¾ inch) cubes.

Mix mayonnaise, sriracha, and chili sauce together in a bowl. Add salmon cubes and stir gently until all salmon pieces are coated with the sauce.

Arrange the salmon fillets side by side in the air fryer basket and cook at 185°C for 5 minutes. Meanwhile, warm corn tortillas in a pan or wheat tortillas in the microwave or oven.

To serve, spread the guacamole evenly over the tacos and top with the salmon cubes and peach salsa.