Save to Pinterest The air fryer changed everything for me when I discovered it could make restaurant-quality salmon in under ten minutes. I started making these tacos on Tuesday nights when I wanted something that felt special but didn't require hours of standing over a hot stove. The crispy edges against the cool slaw became my favorite textural contrast, and now my family actually requests salmon night.
Last summer, my sister came over for dinner and was skeptical about air fryer fish. One bite of these tacos and she was texting me from the grocery store two days later, buying her own air fryer. The smoky spice blend on the salmon makes it impossible not to keep going back for just one more taco.
Ingredients
- 4 salmon fillets: Skinless works best for easy flaking into taco-sized pieces, about 4 ounces each is the perfect portion
- 1 tablespoon olive oil: This helps the spices cling to the fish and promotes gorgeous caramelization in the air fryer
- 1 teaspoon chili powder: The backbone of our spice blend, providing earthy heat without overwhelming the delicate salmon
- 1/2 teaspoon garlic powder: Sprinkle this evenly across all fillets so every bite has that savory depth
- 1/2 teaspoon smoked paprika: This is the secret ingredient that gives the salmon that irresistible smoky aroma
- 1/2 teaspoon salt: Don't skip this salt, it helps the salmon taste properly seasoned from the inside out
- 2 cups shredded cabbage: Red cabbage adds beautiful color, but green works perfectly fine if that's what you have on hand
- 1/4 cup chopped fresh cilantro: Use both the leaves and tender stems for the most flavor in your slaw
- 1/4 cup plain Greek yogurt: This creates a creamy slaw base that's lighter than traditional mayonnaise
- 1 tablespoon lime juice: Freshly squeezed makes all the difference in cutting through the rich salmon
- 8 small corn tortillas: Warm them until they're pliable and slightly charred for the best texture
Instructions
- Season the salmon:
- Pat each fillet completely dry with paper towels, rub with olive oil, then sprinkle the spice blend evenly over every surface
- Preheat your air fryer:
- Set it to 400°F and let it run for 2 minutes while you prep the slaw, this hot start is crucial for crispy edges
- Mix the slaw:
- Toss the shredded cabbage and cilantro with Greek yogurt, lime juice, salt, and pepper until everything is coated in that tangy creaminess
- Cook the salmon:
- Arrange fillets in a single layer without overcrowding and air fry for 8 to 10 minutes until they flake easily when tested with a fork
- Warm the tortillas:
- Heat them in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds
- Assemble the tacos:
- Flake the salmon into large chunks, pile onto warm tortillas, and top with a generous mound of that cool, crisp slaw
Save to Pinterest These tacos became my go-to for impromptu Friday night dinners with friends. Something about eating salmon in taco form feels festive and approachable, like everyone can customize their own plate exactly how they like it.
Making It Your Own
I've discovered that the slaw is incredibly forgiving. Try swapping in shredded Brussels sprouts or adding thinly sliced radishes for extra crunch and pepperiness.
Perfect Pairings
These tacos shine alongside simple sides that don't compete with the flavors. I love serving them with Mexican street corn salad or a light avocado and tomato salad.
Storage And Prep Ahead
The spice blend can be mixed in a small jar and kept for weeks, making weeknight prep even faster. The slaw holds up beautifully for 24 hours in the refrigerator.
- Cooked salmon keeps for 2 days but is best assembled fresh
- Tortillas can be warmed ahead and kept wrapped in a clean kitchen towel
- The spice rub doubles perfectly if you want to meal prep salmon for the week
Save to Pinterest There's something magical about crispy salmon meeting cool slaw in a warm tortilla. These tacos remind me that the best meals are often the simplest ones.
Recipe Questions
- → Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. Thaw them completely in the refrigerator overnight or under cold running water for about 30 minutes before patting dry and seasoning. Frozen fish may release more moisture during cooking, so you might need an extra minute or two in the air fryer.
- → What can I substitute for Greek yogurt in the slaw?
You can use mayonnaise, sour cream, or a dairy-free yogurt alternative. For a lighter option, try mashed avocado or a combination of lime juice and olive oil. Each substitution will slightly alter the flavor profile while maintaining the creamy texture.
- → How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque throughout, and the outside should have a slightly crisp, seasoned exterior. Visual cues include the salmon turning from translucent to pink and beginning to separate along the natural lines.
- → Can I make the slaw ahead of time?
Absolutely. You can prepare the slaw up to 24 hours in advance and store it in an airtight container in the refrigerator. The cabbage will soften slightly and the flavors will meld together beautifully. If making ahead, add the cilantro and lime juice just before serving to maintain freshness.
- → What other toppings work well with these tacos?
Sliced avocado, pickled red onions, radish slices, or diced mango all complement the flavors beautifully. A drizzle of chipotle sauce or crumbled queso fresco adds extra depth. Fresh jalapeño slices bring heat for those who enjoy spicy food, while a squeeze of fresh lime brightens everything.
- → Can I cook the salmon in the oven instead?
Yes, bake the seasoned salmon at 425°F for 12-15 minutes, depending on thickness. Place fillets on a parchment-lined baking sheet and flip halfway through for even cooking. The result will be slightly less crispy than air-fried but equally delicious.