Pin this The smell of chili powder and smoked paprika hitting hot salmon still takes me back to a Tuesday when I discovered my air fryer could make restaurant-worthy fish in under ten minutes. My roommate walked in, nose twitching, and asked if we were having taco truck takeout. Nope, just my latest experiment.
Ive made these for everything from solo weeknight dinners to feeding six hungry friends after a hike, and the assembly line setup makes it so easy to customize. Watching people pile on their own toppings reminds me why interactive food is the best kind of entertaining.
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Ingredients
- 4 salmon fillets: Skinless works best here since the air fryer crisps the exterior beautifully without tough skin getting in the way
- 1 tablespoon olive oil: Helps the spices adhere and creates that gorgeous lightly crisped surface
- 1 teaspoon chili powder: Brings a gentle warmth that complements rather than overpowers the salmon
- 1/2 teaspoon garlic powder: Evenly distributed savory base that hits every bite
- 1/2 teaspoon smoked paprika: The secret ingredient that makes these taste wood-fired without actual smoking
- 1/2 teaspoon salt: Just enough to enhance the salmons natural sweetness
- 2 cups shredded cabbage: Red adds gorgeous color but green works perfectly too
- 1/4 cup chopped fresh cilantro: Bright herbal pop that cuts through the rich fish
- 1/4 cup plain Greek yogurt: Creates a tangy creamy slaw base that feels indulgent but stays light
- 1 tablespoon lime juice: Essential acidity that wakes up the entire dish
- Freshly ground black pepper: Adds a subtle backend heat that lingers
- 8 small corn tortillas: Warm corns slight sweetness is the perfect vehicle
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Instructions
- Season the salmon:
- Pat those fillets completely dry with paper towels because moisture is the enemy of crispy skin. Rub each piece with olive oil then dust generously with your spice mix, pressing gently so it adheres.
- Preheat your air fryer:
- Two minutes at 400°F gets the basket hot enough to start searing immediately. This step matters more than most people realize.
- Mix the slaw:
- While everything heats up toss cabbage cilantro Greek yogurt lime juice and your pinch of salt and pepper. Let it sit even briefly so the flavors start mingling.
- Air fry the salmon:
- Arrange fillets in a single layer without crowding. Eight to ten minutes until they flake easily but still look moist. Better to undercook slightly than overshoot.
- Warm your tortillas:
- A dry skillet over medium heat gives them those lovely charred spots. Thirty seconds per side then wrap in a clean kitchen towel to stay pliable.
- Build and serve:
- Flake salmon into generous chunks. Pile onto warm tortillas heap that slaw on top and maybe squeeze an extra lime wedge over everything.
Pin this These tacos turned a random weeknight into something my husband still asks for by name. Theres something magical about crispy spiced fish against cool tangy slaw that makes dinner feel like an occasion.
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Making It Your Own
Sliced radishes add a gorgeous peppery crunch that I only tried on a whim. A drizzle of crema or avocado takes these into truly decadent territory without much extra effort.
Perfect Pairings
Ive found that a crisp white wine cuts through the rich fish while cold beer complements the spices. Simple rice and beans round out the meal if you need something more substantial.
Storage Secrets
Leftover salmon keeps beautifully for next day taco salads or breakfast hashes. The slaw stays crunchy for a few days but loses some vibrancy so maybe make fresh slaw if serving this to guests again.
- Store cooled salmon in an airtight container for up to two days
- Keep tortillas in the freezer and warm as needed for last minute meals
- Prep your spice blend in bulk for even faster weeknight cooking
Pin this Hope these bring as much joy to your table as they have to mine. Sometimes the simplest meals become the ones we remember most fondly.
Frequently Asked Recipe Questions
- → What temperature should I cook the salmon at?
Cook the salmon at 400°F (200°C) in your air fryer. This high heat creates a slightly crispy exterior while keeping the inside moist and flaky. Most fillets need 8–10 minutes depending on thickness.
- → Can I use frozen salmon fillets?
Yes, thaw the salmon completely before cooking and pat it very dry with paper towels. Excess moisture prevents proper seasoning and can make the fish steam instead of crisp up in the air fryer.
- → What can I substitute for Greek yogurt in the slaw?
Sour cream, plain dairy-free yogurt, or even mayonnaise work well as substitutes. The goal is a creamy element that binds the cabbage and cilantro while adding tanginess.
- → How do I keep the tortillas warm while the salmon cooks?
Wrap the tortillas in foil and place them in a 200°F oven, or warm them in batches in a dry skillet right before assembling. You can also microwave them wrapped in a damp paper towel for 20–30 seconds.
- → Can I make the slaw ahead of time?
Yes, prepare the slaw up to 4 hours in advance and refrigerate it. The cabbage will soften slightly as it sits, which some people prefer. If making it ahead, add fresh cilantro right before serving for the best flavor and appearance.
- → What sides pair well with these tacos?
Avocado slices, lime wedges, or Mexican rice make excellent sides. A simple green salad with citrus vinaigrette also complements the flavors without adding much prep time.
