Air Fryer Salmon Tacos With Slaw

The first time I made these salmon tacos, it was a Tuesday evening and I had completely forgotten to defrost anything for dinner. I spotted some frozen salmon fillets in the back of the freezer and decided to experiment with the air fryer my sister had given me months earlier. The spicy aroma filling my tiny apartment made my roommate wander out of her room asking what smelled so incredible, and honestly, even I was surprised at how restaurant-quality they turned out in under twenty minutes.

Last summer, I served these at a small dinner party when two friends announced they were visiting last-minute. Everyone stood around the kitchen island, assembling their own tacos and talking about how the smoky paprika reminded them of beach vacations. One friend actually asked for the recipe before she even finished her first taco, and now she makes them every Sunday for meal prep.

Ingredients

• Salmon fillets: Four ounces each is the perfect portion for tacos, and going skinless saves you from dealing with tricky skin removal later.
• Olive oil: This helps all those beautiful spices cling to the fish and promotes that gorgeous caramelization in the air fryer.
• Chili powder: Provides a gentle warmth that builds without overwhelming the delicate salmon flavor.
• Garlic powder: Unlike fresh garlic, this disperses evenly and will not burn in the high heat of the air fryer.
• Smoked paprika: This is the secret ingredient that gives the salmon that irresistible smoky depth, almost like it has been grilled over a wood fire.
• Shredded cabbage: The sturdy texture holds up beautifully in the slaw and provides such a satisfying crunch against tender fish.
• Fresh cilantro: Brightens the entire dish and adds that pop of freshness that makes everything taste lighter.
• Greek yogurt: Creates a creamy slaw dressing without being too heavy, and it adds a nice protein boost.
• Lime juice: The acid cuts through the rich salmon and creamy yogurt, balancing every single bite.
• Corn tortillas: Their slightly sweet, earthy flavor is the perfect match for the spiced salmon and they get beautifully pliable when warmed.

Instructions

Season the salmon:

Pat those fillets completely dry with paper towels, rub them gently with olive oil, then sprinkle the spice blend over every surface. Press the spices in lightly so they stick.

Preheat the air fryer:

Let your air fryer run at 400°F for about 2 minutes while you move on to the slaw, which saves time later.

Mix the slaw:

In a medium bowl, toss the cabbage, cilantro, Greek yogurt, and lime juice together with a pinch of salt and pepper. Mix it thoroughly so every shred of cabbage gets coated.

Air fry the salmon:

Arrange the fillets in a single layer in the basket and cook for 8 to 10 minutes. The salmon is done when it flakes easily with a fork and has developed a slightly crispy, spiced crust.

Warm the tortillas:

Heat them in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds until soft and pliable.

Assemble the tacos:

Flake the salmon into generous chunks, pile it into warm tortillas, and crown each taco with a heap of that tangy slaw. Serve with extra lime wedges.

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My partner now requests these every Friday night, and it has become this little tradition where we stand in the kitchen together, assembling tacos while catching up about our weeks. There is something about the casual, hands-on nature of building your own taco that makes conversations flow easier.

Making Ahead Like a Pro

The slaw actually tastes better after it sits for an hour, so mix it up in the morning and let it hang out in the refrigerator. The cabbage softens slightly and the flavors meld together beautifully. I have also seasoned the salmon ahead of time and kept it marinated in the refrigerator for up to four hours, which makes the spice flavor penetrate deeper.

Switching Up The Proteins

This same seasoning blend works wonders on cod, tilapia, or even shrimp if you want to change things up. The cooking time will be shorter for shrimp, maybe 5 to 7 minutes, so keep an eye on them. I once made this with diced chicken thighs when we had pescatarian friends over, and everyone still devoured them.

Topping Ideas Beyond Slaw

Sometimes I will add sliced avocado or a quick guacamole because creaminess against crispy salmon is just perfection. Pickled red onions add a bright pop of color and tang. A dollop of sour cream or extra Greek yogurt mixed with hot sauce creates an instant spicy crema.

• Crumbled queso fresco or cotija cheese adds a salty finish that melts slightly against warm salmon.
• Sliced radishes bring a peppery crunch and the prettiest pink color contrast.
• Extra fresh cilantro and lime wedges on the table let everyone customize their final bite.

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I hope these tacos find their way into your regular rotation and become one of those reliable recipes you can make without even thinking. There is something so satisfying about a meal that feels special but comes together in the time it takes to set the table.

Recipe FAQs

→ Can I use frozen salmon fillets?

Yes, frozen salmon works well. Thaw completely in the refrigerator overnight, then pat dry before seasoning. Avoid cooking from frozen as it will steam instead of achieving that desirable crispy exterior.

→ What type of cabbage works best for the slaw?

Both red and green cabbage deliver excellent crunch and flavor. Red cabbage adds vibrant color, while green cabbage offers a slightly milder taste. Mixing both creates an appealing purple-streaked slaw.

→ How do I prevent my tortillas from breaking?

Warm tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable. Alternatively, wrap in damp paper towels and microwave for 20 seconds. Store in a clean kitchen towel to keep warm until serving.

→ Can I make the slaw ahead of time?

Yes, prepare the slaw up to 4 hours in advance. The cabbage softens slightly as it sits, developing a more cohesive texture. Keep refrigerated and toss briefly before serving to redistribute the dressing.

→ What temperature should the salmon reach?

Salmon is safely cooked at 145°F internal temperature. The fillets should flake easily with a fork and appear opaque throughout. Avoid overcooking, as the fish continues cooking slightly after removal from the air fryer.

→ Can I substitute the Greek yogurt?

Sour cream, mayonnaise, or dairy-free yogurt alternatives work as direct substitutes. Each brings a slightly different tang and richness level. Adjust lime juice accordingly to maintain the slaw's bright acidity.