Save The air fryer changed my weeknight dinner game completely, but these salmon tacos were a happy accident I discovered when fresh salmon was on sale and I had a head of cabbage needing to be used. The way the air fryer makes the salmon edges slightly crispy while keeping the inside tender is something I still get excited about every time I make them.
My friend Sarah came over for dinner the first time I made these and she literally stopped eating after her first bite just to look at me and ask if this was actually on my regular rotation. Now every time she visits she asks if were having taco night and Ive started doubling the recipe because she always takes leftovers home.
Ingredients
- 4 salmon fillets: Skinless works best here so the seasoning directly contacts the fish and you get maximum flavor penetration without any rubbery skin texture
- 1 tablespoon olive oil: This helps the spices stick to the salmon and promotes that gorgeous lightly crisped exterior the air fryer does so well
- 1 teaspoon chili powder: Use a good quality chili powder because its the main spice driver and cheap ones can taste dusty or flat
- 1/2 teaspoon garlic powder: Garlic powder disperses more evenly than fresh garlic would in this application and mellows nicely during cooking
- 1/2 teaspoon smoked paprika: This is the secret ingredient that gives the salmon that barely there smoky flavor as if it came off a grill
- 2 cups shredded cabbage: Red cabbage adds beautiful color but green works perfectly fine too and the crunch is non negotiable for texture contrast
- 1/4 cup chopped fresh cilantro: Dont be shy with the cilantro because its bright fresh flavor cuts through the rich salmon and creamy dressing
- 1/4 cup plain Greek yogurt: This makes the slaw dressing tangy and creamy without being heavy like mayonnaise would be
- 1 tablespoon lime juice: Fresh is absolutely worth it here because bottled lime juice can taste harsh and chemical
- 8 small corn tortillas: Corn tortillas have that authentic flavor and texture that perfectly complements the Mexican inspired spices
Instructions
- Prep your salmon:
- Pat those fillets completely dry with paper towels because any moisture will steam instead of crisp then rub them all over with olive oil so the spices have something to grab onto.
- Season generously:
- Mix your chili powder garlic powder smoked paprika and salt in a small bowl then press the mixture evenly onto all sides of each salmon fillet.
- Get the air fryer ready:
- Preheat your air fryer to 400°F for a full 2 minutes because a hot start is what gives you that beautiful lightly crisped exterior.
- Make the slaw while you wait:
- Toss your shredded cabbage chopped cilantro Greek yogurt lime juice salt and pepper in a medium bowl until everything is evenly coated then let it hang out and get friendly.
- Cook the salmon:
- Arrange the seasoned fillets in a single layer in your air fryer basket then cook for 8 to 10 minutes until the salmon flakes easily when you test it with a fork.
- Warm your tortillas:
- Heat your corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in damp paper towels and microwave for 30 seconds.
- Assemble and serve:
- Use a fork to flake the cooked salmon into generous chunks then pile it into warm tortillas and top with a huge mound of that tangy crunchy slaw.
Save Last Friday my teenager who usually claims to not like fish ate three of these tacos and went back for a fourth. Seeing someone who was skeptical about salmon suddenly become a convert after one bite reminded me why I love cooking so much.
Making The Slaw Your Own
Ive started adding a shredded carrot to the slaw sometimes because the sweetness balances the tangy yogurt dressing beautifully and it makes the whole thing look even more vibrant. Sometimes I throw in some diced jicama if I can find it because it stays crunchy forever and adds this incredible fresh element that makes the tacos feel extra special.
Temperature Timing
If your salmon fillets are on the thicker side you might need those full 10 minutes but thinner pieces can be done in 8 so start checking at the 8 minute mark. I learned the hard way that overcooked salmon in tacos becomes dry and crumbly instead of flaky and tender.
Serving Suggestions That Work
These tacos are surprisingly satisfying on their own but a simple side of refried beans or Mexican rice turns them into a full fiesta spread. I love setting out a little bowl of sliced avocado and extra lime wedges so everyone can customize their tacos exactly how they like them.
- Keep extra lime wedges on hand because that final squeeze right before eating brightens everything up
- Hot sauce on the table is always a good idea for anyone who wants an extra kick of heat
- These are best eaten immediately but the components reassemble beautifully for lunch the next day
Save These salmon tacos have become one of those recipes I make when I want something that feels special but doesnt require hours in the kitchen. Hope they find their way into your regular rotation too.
Recipe FAQs
- → Can I use frozen salmon fillets?
Yes, frozen salmon works well. Thaw completely in the refrigerator overnight, then pat dry before seasoning. This prevents excess moisture from affecting the air fryer's crisping ability.
- → What temperature should I cook the salmon?
Preheat your air fryer to 400°F (200°C). Cook for 8-10 minutes until the salmon flakes easily with a fork. Thicker fillets may need an extra minute or two.
- → Can I make the slaw ahead of time?
Absolutely. Prepare the slaw up to 4 hours in advance and refrigerate. The flavors actually meld better when given time to marinate. Just give it a quick toss before serving.
- → What's the best way to warm corn tortillas?
Heat them directly over a gas burner for 15-20 seconds per side until charred spots appear. Alternatively, warm in a dry skillet or microwave wrapped in damp paper towels for 30 seconds.
- → How do I know when the salmon is done?
Insert a fork into the thickest part and twist gently. The salmon should flake easily and appear opaque throughout. The internal temperature should reach 145°F.
- → Can I substitute the Greek yogurt?
Sure. Use sour cream, mayonnaise, or avocado mash for creaminess. For a dairy-free option, try plain coconut yogurt or a dairy-free sour cream alternative.