Pin The air fryer changed everything for me on busy weeknights when I still crave something that feels like a treat. I used to dread pan-fishing fish on the stove because of the smell and cleanup. Now salmon tacos with slaw have become my go-to 25-minute dinner that actually feels exciting to eat.
My youngest daughter actually asked for seconds when I first made these. She usually picks fish apart cautiously but something about the taco format made it fun and approachable for her.
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Ingredients
- Salmon fillets: Skinless works best here so you get direct seasoning contact and easy flaking later
- Olive oil: Helps the spices cling and creates a subtle crispy texture in the air fryer
- Chili powder: Adds a gentle warmth that builds without overwhelming the delicate salmon flavor
- Garlic powder and smoked paprika: This combo gives you that savory smoky depth that tastes like slow cooking
- Shredded cabbage: The crunch factor is essential and it stays crisp even after sitting in the lime dressing
- Fresh cilantro: Brightens everything and makes the tacos taste freshly picked
- Greek yogurt: Creates the creamiest slaw base with a tang that cuts through rich salmon
- Corn tortillas: Warm them properly and they transform from stiff to pillowy and perfect for holding fillings
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Instructions
- Season the salmon:
- Pat those fillets completely dry so the spices stick. Rub them with olive oil then press the seasoning blend on firmly so it forms a nice crust.
- Preheat with purpose:
- Crank that air fryer to 400°F and let it run for 2 minutes while you work. This hot start creates the immediate sear that locks in moisture.
- Make the slaw:
- Toss the shredded cabbage and cilantro with the Greek yogurt and lime juice. Season with salt and pepper then give it another toss to coat everything evenly.
- Air fry to perfection:
- Arrange salmon in a single layer and cook for 8 to 10 minutes until it flakes easily. The fish will continue cooking slightly as it rests so pull it when it is just barely opaque throughout.
- Warm the tortillas:
- Heat them in a dry skillet until they puff slightly or wrap in damp paper towels and microwave. This step makes all the difference between breaking tortillas and ones that fold beautifully.
- Assemble and serve:
- Flake the salmon into generous chunks then pile it into warm tortillas with heaps of slaw. Extra cilantro and a squeeze of fresh lime make these tacos sing.
Pin These tacos have become our Friday night ritual. The air fryer does all the heavy lifting while I set out toppings and let everyone build their own perfect bite.
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Making This Your Own
Sometimes I swap the cabbage for a bag of broccoli slaw when I am short on time. The texture difference is barely noticeable and it adds this lovely variety in colors.
Perfect Air Fryer Salmon
The key is starting with room temperature salmon when possible. Cold fish takes longer to cook and can lead to uneven doneness that leaves some parts dry while others finish perfectly.
Serving Ideas
These tacos shine alongside something cool and creamy to balance the spices. A simple avocado salad with extra lime works beautifully. Keep sliced radishes on hand for extra crunch and that gorgeous pop of color.
- Set out hot sauce for the heat seekers at your table
- Extra lime wedges make everything brighter
- Avocado slices add buttery richness that pairs perfectly
Pin There is something deeply satisfying about a dinner that comes together this fast yet tastes this good. These tacos prove that healthy can still feel indulgent.
Recipe Questions
- → What temperature should I cook the salmon at?
Cook the salmon at 400°F (200°C) in your air fryer for 8–10 minutes, depending on the thickness of your fillets.
- → Can I make the slaw ahead of time?
Yes, prepare the slaw up to a day in advance and store it in an airtight container in the refrigerator. The flavors will meld together beautifully.
- → What can I use instead of Greek yogurt?
For a dairy-free option, substitute with plant-based yogurt, mayonnaise, or sour cream. Each will provide a creamy base for the slaw.
- → How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The outside should be slightly crispy while the inside remains moist.
- → Can I use flour tortillas instead?
Absolutely. Flour tortillas work well, though they contain gluten. Warm them before serving for the best texture and flexibility.
- → What sides pair well with these tacos?
Avocado slices, extra lime wedges, or a simple side salad complement these tacos perfectly. A crisp lager or Sauvignon Blanc also makes an excellent pairing.
