Save The air fryer changed everything about my weeknight cooking game, but these salmon tacos were the real revelation. I threw them together on a random Tuesday when takeout sounded exhausting but my craving for something fresh and zesty wouldn't quit. The salmon came out with this impossibly crispy spiced exterior while staying perfectly tender inside, and that crunch against the cool slaw still catches me off guard every single time.
My sister was visiting when I first made these, and she actually stopped midbite to ask what kind of magic I'd worked on the fish. We sat at the counter with lime wedges and extra napkins, talking about how something this healthy shouldn't feel this indulgent. Now whenever she comes over, these tacos are the first thing she requests.
Ingredients
- 4 salmon fillets: Skinless works best for tacos, about 4 oz each keeps portions manageable
- 1 tablespoon olive oil: Helps the spices cling and creates that gorgeous exterior
- 1 teaspoon chili powder: The backbone of the spice rub, adjust to your heat preference
- 1/2 teaspoon garlic powder: Savory depth without burning like fresh garlic might
- 1/2 teaspoon smoked paprika: This is what gives you that subtle smoky flavor usually reserved for grilling
- 1/2 teaspoon salt: Essential for popping all those spices
- 2 cups shredded cabbage: Red cabbage adds beautiful color, green works perfectly too
- 1/4 cup chopped fresh cilantro: Fresh brightness that ties everything together
- 1/4 cup plain Greek yogurt: Makes the slaw creamy without being heavy like mayo
- 1 tablespoon lime juice: Acidity to balance the rich salmon and spices
- 8 small corn tortillas: Warm them properly and they'll be pliable, not cracking
Instructions
- Prep your salmon:
- Pat those fillets completely dry with paper towels, then rub with olive oil and press the spice mixture into every surface.
- Fire up the air fryer:
- Preheat to 400°F for 2 minutes while you make the slaw.
- Mix the slaw:
- Toss cabbage, cilantro, Greek yogurt, lime juice, salt and pepper until everything's coated and set aside.
- Cook the fish:
- Arrange salmon in a single layer and air fry 810 minutes until it flakes easily with a fork.
- Warm your tortillas:
- Hit them in a dry skillet or microwave until they're soft and pliable.
- Assemble and devour:
- Flake salmon into big chunks, pile onto tortillas, and crown with that slaw.
Save These became my goto dinner after my partner admitted they'd never liked fish until they tried my tacos. Watching someone who's been fishaverse their whole life reach for seconds is the kind of kitchen victory that keeps me cooking.
Making It Your Own
The beauty here is the customizable nature of the whole setup. I've added sliced radishes for extra crunch, swapped in chipotle powder when I want more smoke, or topped with avocado when I need something creamy.
Timing Is Everything
The trickiest part is getting everything to hit the table hot simultaneously. Start the slaw first, warm tortillas while the salmon rests, and you'll have perfectly timed components.
Serving Suggestions
Keep extra lime wedges on the table and maybe some hot sauce for the heat seekers. A crisp white wine or cold lager makes these feel like a proper dinner party.
- Avocado slices add creamy richness
- Pickled red onions bring welcome acid
- Extra cilantro never hurt anyone
Save These tacos transformed fish from something I cooked into something I genuinely crave. Hope they become your weeknight heroes too.
Recipe FAQs
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat the fillets very dry with paper towels to remove excess moisture, which helps the spices adhere and ensures proper crisping in the air fryer.
- → What type of cabbage works best for the slaw?
Both red and green cabbage work wonderfully. Red cabbage adds vibrant color, while green cabbage offers a milder flavor. You can also use a coleslaw mix or combine both varieties for visual appeal and texture variation.
- → How do I know when the salmon is done?
The salmon is finished when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should appear opaque throughout. Cooking time may vary based on fillet thickness, so start checking at the 8-minute mark.
- → Can I make the slaw ahead of time?
The slaw can be prepared up to 4 hours in advance and stored in the refrigerator. The cabbage will soften slightly as it sits, creating a more tender texture. For the crunchiest slaw, toss it together just before serving.
- → What toppings work well with these tacos?
Sliced avocado, fresh pico de gallo, pickled red onions, or a dollop of sour cream all make excellent additions. A squeeze of fresh lime juice and extra cilantro brighten the flavors, while sliced jalapeños add heat for those who enjoy spice.
- → Is there a dairy-free option for the slaw dressing?
Absolutely. Replace the Greek yogurt with an equal amount of mayonnaise, vegan yogurt, or mashed avocado. Each alternative provides creaminess while accommodating different dietary needs and preferences.