Description
These air fryer salmon tacos with slaw come together fast and taste fresh. Enjoy flaky salmon in warm, corn tortillas topped with a bright lime-cilantro slaw.
Ingredients
Scale
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Sour cream or yogurt (optional)
Instructions
- Preheat the air fryer to 400°F (200°C). Pat the salmon fillets dry with paper towels. Season both sides lightly with salt and pepper.
- In a small bowl, combine the olive oil, chili powder, and cumin. Brush or rub the spice-oil mixture over the salmon so both fillets are well coated.
- Place the salmon in the air fryer basket skin-side down (if it has skin). Cook at 400°F (200°C) for 8–10 minutes, until the salmon flakes easily and reaches an internal temperature of 125–135°F.
- While the salmon cooks, toss the shredded cabbage, shredded carrots, chopped cilantro, and lime juice in a bowl. Warm the corn tortillas in a skillet for 20–30 seconds per side or microwave them wrapped in a damp towel for 20–30 seconds.
- Once the salmon is done, flake it into bite-sized pieces. Assemble tacos by placing salmon on tortillas, topping with slaw, and drizzling with sour cream or yogurt if desired. Serve immediately.
Notes
Store components separately for best texture. Reheat salmon gently in the air fryer at 350°F for 3–5 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg