Preheat oven to 400°F and line a sheet pan with parchment paper.
Place drained and rinsed black beans in one layer on a clean kitchen towel (or several paper towels) to dry. Place coleslaw mix, bell peppers, jalapeno (if using), red onion, cilantro and black beans in a large mixing bowl and stir.
Place salmon skin side down on prepared sheet pan. Drizzle olive oil on top and season with salt and pepper. Bake until cooked through, about 12-18 minutes (depending on thickness of salmon). Pre-cut fillets take less time to cook.
While salmon is baking, make the yogurt sauce for the slaw: In a medium bowl, add Greek yogurt, lime juice, chili powder, paprika, garlic powder, salt, cumin and pepper. Stir with a large spoon until combined. Add slaw dressing to the large mixing bowl with veggies and black beans and mix well. Set aside.
Once salmon has cooked through, remove from oven and let rest. After a few minutes, flake the salmon into small, bite-sized pieces.
Place tortillas on a large plate and cover with a wet paper towel. Microwave until warm, about 30-60 seconds.
To assemble tacos: Place two warm tortillas on each plate. Layer with ¼ cup of black bean slaw and flaked salmon. Option to top tacos with sliced avocado and fresh cilantro. Enjoy!