Name: Air Fryer Salmon Tacos with Cilantro Lime Slaw Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 salmon fillets (about 4 oz each), skinless; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 8 small corn tortillas; 2 cups shredded cabbage (red or green); 1/4 cup chopped fresh cilantro; 1/4 cup plain Greek yogurt; 1 tablespoon lime juice

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Introduction

Air fryer salmon tacos with slaw offer a quick, flavorful meal that’s perfect for busy weeknights. The salmon cooks up tender and flaky with a smoky spice blend, while the creamy slaw adds a refreshing crunch. These tacos are easy to assemble and sure to impress.

Three tortillas are placed side by side on a wooden board, each holding a piece of grilled fish with a spicy, reddish-brown crust. Under the fish, there is a layer of light green shredded cabbage mixed with thin slices of purple onion and small orange strips, adding freshness. On top of the fish, a creamy white sauce with small green herbs is drizzled, giving a slightly chunky texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 4 oz each), skinless
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 cups shredded cabbage (red or green)
1/4 cup chopped fresh cilantro
1/4 cup plain Greek yogurt
1 tablespoon lime juice
8 small corn tortillas

Instructions

Step 1: Preheat the air fryer to 400°F (200°C). Pat the salmon fillets dry with paper towels.
Step 2: In a small bowl, mix olive oil, chili powder, garlic powder, smoked paprika, and salt. Brush the mixture evenly over the salmon fillets.
Step 3: Place the salmon fillets in the air fryer basket in a single layer. Cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 4: While the salmon cooks, prepare the slaw by combining shredded cabbage, chopped cilantro, Greek yogurt, and lime juice in a bowl. Toss until well mixed.
Step 5: Warm the corn tortillas in a dry skillet or microwave until pliable.
Step 6: Flake the cooked salmon into large pieces and divide among the warmed tortillas. Top each with a generous amount of slaw and serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or a drizzle of hot sauce to the spice mix or slaw.
Use a mix of red and green cabbage for a colorful slaw.
Substitute Greek yogurt with sour cream or mayo for a different slaw flavor.
For crispy edges, lightly toast the tortillas in a skillet with a little oil before assembling.

Storage

Store leftover salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the air fryer or oven to avoid drying it out. Warm the tortillas fresh before serving for best texture.

How to Serve

The image shows three grilled fish tacos arranged side by side on a white plate, each taco having a crisp yellow corn tortilla shell. The bottom layer consists of light green shredded cabbage, topped with a piece of grilled fish with a slightly charred, golden-brown crust. Above the fish, there is a layer of finely chopped red tomatoes and green herbs. Finally, the tacos are drizzled with a creamy white sauce with green herb specks. Lime wedges rest beside the tacos on the white plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to fully thaw and pat dry the salmon before seasoning and cooking to ensure even cooking and better texture.

How can I make the slaw ahead of time?

You can prepare the slaw up to a day in advance and store it in the refrigerator. Give it a good toss before assembling the tacos to redistribute the dressing.