Start by making the vinaigrette: finely chop the bell peppers, onion, and tomato. Place everything in a bowl and add salt, apple cider vinegar, and extra virgin olive oil. Let it sit to marinate.

Fold the flour tortillas in half and toast them until they hold their shape. I did this in the air fryer for 6 minutes at 409°F (209°C).

Fill the tortillas with the vinaigrette, a few slices of avocado, some jalapeños, and feta cheese.

Cut the smoked salmon into small pieces and toss with a drizzle of olive oil, dill, and black pepper. Add the salmon to the tacos and finish with a few cilantro leaves.