Preheat the air fryer to 375°F (190°C) for 3–4 minutes. Lightly spray the basket or rub it with a bit of oil so the salami doesn’t stick.

Arrange the salami in a single layer in the basket. Work in batches as needed to keep slices from overlapping. Overcrowding leads to soggy edges.

Crisp the salami for 3–4 minutes. The slices will curl at the edges and darken slightly. They’ll continue to firm up as they cool, so don’t overdo it.

Add the cheese right on top of each hot salami slice in the air fryer. Air fry another 30–45 seconds, just until melted.

Shape quickly: Using tongs, lift each melty slice and drape it over a wooden spoon handle or the edge of a bowl to form a taco shape. Let set for 30–60 seconds to hold the curve. If you prefer flat “tostada-style,” skip this step.

Build the tacos: Fill each salami shell with a spoonful of salsa, lettuce, onion, and avocado. Top with sour cream or yogurt, a sprinkle of cilantro, and a squeeze of lime. Finish with hot sauce if you like heat.

Serve immediately while the shells are still crisp.