Air Fryer Salmon Tacos with Slaw
These delightful tacos feature succulent air-fried salmon fillets nestled in warm corn tortillas, topped with a crunchy, zesty slaw.
Ingredients
For the salmon
- 4 fillets 4 salmon fillets (about 4 oz each), skinless Look for fresh, wild-caught salmon if possible.
- 1 tablespoon 1 tablespoon olive oil Used for seasoning the salmon.
- 1 teaspoon 1 teaspoon chili powder
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1/2 teaspoon 1/2 teaspoon smoked paprika
- 1/2 teaspoon 1/2 teaspoon salt Enhances the flavor of the salmon.
For the slaw
- 2 cups 2 cups shredded cabbage (red or green) Provides crunch and color in the tacos.
- 1/4 cup 1/4 cup chopped fresh cilantro Adds freshness and flavor.
- 1/4 cup 1/4 cup plain Greek yogurt Serves as a creamy dressing.
- 1 tablespoon 1 tablespoon lime juice Adds zest to the slaw.
For assembly
- 8 small 8 small corn tortillas Warm these before assembling tacos.
Instructions
Preparation
- Preheat your air fryer to 400°F (200°C).
- Pat the salmon fillets dry with paper towels.
- In a small bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, and salt. Mix until smooth.
- Brush the spice mixture generously over each salmon fillet.
Cooking
- Place the salmon fillets in the air fryer basket in a single layer.
- Cook for 8 to 10 minutes, until the salmon is opaque and flakes easily with a fork.
Preparing the slaw
- In a medium bowl, combine the shredded cabbage, chopped cilantro, Greek yogurt, and lime juice. Toss until well mixed.
Assembly
- Carefully remove the salmon from the air fryer and flake into large chunks.
- Warm the corn tortillas in a dry skillet or microwave until soft.
- On each tortilla, place a portion of flaked salmon, followed by a scoop of the slaw. Serve immediately.
Notes
For the freshest taste, serve tacos immediately after assembly. Consider serving with lime wedges and additional toppings like salsa or jalapeños.