Air Fryer Salmon Tacos Slaw

These Air Fryer Salmon Tacos with Slaw offer a quick and healthy dinner option that brings together crispy, flavorful salmon and a fresh, tangy slaw. Perfect for weeknight meals or casual lunches, this recipe balances protein and veggies in a way that’s both satisfying and light.

I first made this recipe on a busy weekday and loved how quickly it came together. Now it’s my go-to when I want something tasty but don’t want to spend ages cooking.

Gather Your Ingredients

• 4 salmon fillets around 4 ounces each, skinless: opt for wild-caught if possible for better flavor and sustainability
• Olive oil: adds moisture and helps the spices stick to the salmon
• Chili powder: brings gentle heat and seasoning, choose a fresh spice for punchier flavor
• Garlic powder: enhances savory notes without overpowering
• Smoked paprika: adds subtle smokiness, Spanish smoked paprika works great if you have it
• Salt: essential for seasoning and bringing out flavors
• Shredded cabbage, about 2 cups: use red for color or green for mildness, fresh and crisp is best for the slaw
• Fresh cilantro, 1/4 cup chopped: brightens and adds herbal freshness
• Plain Greek yogurt, 1/4 cup: creamy and tangy base for the slaw dressing, opt for full fat for richness
• Lime juice, 1 tablespoon: adds acidity and lifts the whole slaw
• 8 small corn tortillas: warm and soft for wrapping, corn tortillas have a nice texture and flavor that pairs well with the salmon

How to Make It

Sauté the Aromatics:

Preheat your air fryer to 400 degrees Fahrenheit or 200 degrees Celsius. While it’s heating, pat the salmon fillets dry with paper towels to ensure the spices stick well and the exterior crisps nicely.

Season the Salmon:

In a small bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, and salt. Brush this spice and oil mixture evenly over the salmon fillets, coating both sides for flavorful bites.

Cook Salmon in the Air Fryer:

Place the fillets in the air fryer basket in a single layer so they cook evenly. Air fry for 8 to 10 minutes depending on thickness, until the salmon flakes easily with a fork and has a light crust on the outside.

Prepare the Slaw:

While the salmon cooks, mix shredded cabbage and chopped cilantro in a bowl. Stir in the Greek yogurt and lime juice, tossing everything together until the slaw is creamy and evenly dressed.

Warm the Tortillas and Assemble:

Heat the corn tortillas in a dry skillet or microwave until pliable and warm. Flake the cooked salmon into large pieces and divide it among the tortillas. Top each with a generous scoop of slaw and serve immediately.

Smoked paprika is one of my favorite pantry ingredients for this recipe. Its subtle smoky warmth adds a depth that makes the salmon truly stand out. The first time I made these tacos, the balance between the smoky salmon and the creamy slaw had everyone at the table going back for seconds without much prompting.

Flavor Boosters

Serving Suggestions These tacos pair wonderfully with a side of black beans and rice or a fresh corn salad. For extra heat, add sliced jalapenos or a drizzle of your favorite hot sauce. A squeeze of fresh lime over the finished tacos adds wonderful brightness.

Serving Suggestions

Cultural Context While tacos originate from traditional Mexican cuisine, this recipe adapts the idea with salmon as the protein for a lighter, heart-healthy twist. The use of corn tortillas remains authentic to taco tradition, and the slaw introduces a creamy, cooling element similar to toppings used in contemporary coastal Mexican dishes.

Creative Twists

Seasonal Adaptations In warmer months, swap cabbage for shredded kale or add fresh mango to the slaw for sweetness. During cooler seasons, serve with grilled vegetables or a side of roasted sweet potatoes for comforting warmth.

These tacos are a quick, flavorful meal perfect for busy nights and can easily be adapted to suit seasonal ingredients or dietary preferences.

Common Questions About the Recipe

→ What temperature is best for cooking salmon in an air fryer?

Cooking salmon at 400°F (200°C) ensures it becomes crispy on the outside while staying tender inside, usually taking about 8-10 minutes.

→ Can I use other types of fish for this dish?

Yes, firm fish fillets like cod or tilapia work well with this method and seasoning.

→ How do I make the cabbage slaw creamy without overpowering flavors?

Mix shredded cabbage with plain Greek yogurt, fresh cilantro, and lime juice for a light, tangy creaminess that complements the salmon.

→ What’s the best way to warm tortillas for this meal?

Warm them briefly in a dry skillet or microwave until pliable and soft to easily wrap the fillings.

→ Can I prepare the slaw ahead of time?

Yes, preparing the slaw in advance allows flavors to meld, but for crispness, add yogurt and lime just before serving.