# Components:
→ For the Salmon
01 - 4 salmon fillets (about 4 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
→ For the Slaw
07 - 2 cups shredded cabbage (red or green)
08 - 1/4 cup chopped fresh cilantro
09 - 1/4 cup plain Greek yogurt
10 - 1 tablespoon lime juice
11 - 1/4 teaspoon salt (optional, to taste)
12 - Freshly ground black pepper, to taste
→ For Serving
13 - 8 small corn tortillas
# Directions:
01 - Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, then season evenly with chili powder, garlic powder, smoked paprika, and salt.
02 - Preheat the air fryer to 400°F (200°C) for 2 minutes.
03 - In a medium bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt and pepper. Toss well to coat evenly; set aside.
04 - Place the salmon fillets in the air fryer basket in a single layer. Air fry for 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on fillet thickness.
05 - While the salmon cooks, warm the corn tortillas in a dry skillet or microwave until pliable.
06 - Flake the cooked salmon into large pieces. Assemble the tacos: layer salmon onto each tortilla, top generously with slaw, and garnish with extra cilantro or a squeeze of lime if desired. Serve immediately.
