There’s something magical about a perfectly cooked salmon taco — warm tortillas filled with flaky, seasoned salmon and topped with crunchy slaw and creamy sauce. These Air Fryer Salmon Tacos with Slaw strike the perfect balance between quick, healthy, and full of flavor.
The first time I made them on a busy weeknight, I was surprised at how easy they were. In less than 25 minutes, dinner was on the table, and every bite had that satisfying mix of crispy salmon, tangy slaw, and zesty lime. Even better, cleanup was minimal thanks to the air fryer.
Whether you’re cooking for your family or hosting friends, this recipe is a foolproof way to impress without spending hours in the kitchen.
Why You’ll Love This Recipe
These tacos bring together speed, freshness, and flavor in one simple dish:
- Fast to prepare – Ready in just 25 minutes, perfect for busy evenings.
- Healthy yet satisfying – Packed with lean protein, veggies, and wholesome tortillas.
- Easy cleanup – The air fryer does the hard work, keeping your kitchen tidy.
- Bursting with flavor – Chili, lime, and creamy yogurt create a delicious, balanced bite.
On top of that, they’re endlessly adaptable — you can tweak the seasoning, swap out toppings, or use different tortillas to suit your taste.
Ingredients
Salmon & Seasoning
- 4 salmon fillets (about 4 oz each), skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Slaw & Sauce
- 2 cups shredded cabbage (red or green)
- ¼ cup chopped fresh cilantro
- ¼ cup plain Greek yogurt
- 1 tablespoon lime juice
For Serving
- 8 small corn tortillas, warmed
👉 Yield: 4 servings
⏱ Prep Time: 15 minutes | Cook Time: 10 minutes | Total: 25 minutes
🔥 Calories: ~320 kcal per serving
Step-by-Step Instructions
Step 1: Preheat and Prep the Salmon
Preheat your air fryer to 400°F (200°C). Meanwhile, pat the salmon fillets dry with paper towels to help the seasoning stick better and ensure a crispy exterior.
Step 2: Season Generously
In a small bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, and salt. Brush this flavorful mixture evenly over the salmon fillets, coating all sides for maximum flavor.
Step 3: Air Fry to Perfection
Arrange the salmon fillets in the air fryer basket in a single layer, making sure they don’t overlap. Cook for 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time may vary slightly depending on thickness, so check at the 8-minute mark.
Step 4: Mix the Slaw
While the salmon is cooking, prepare the refreshing slaw. In a large bowl, combine shredded cabbage, cilantro, Greek yogurt, and lime juice. Toss until everything is well coated and creamy. Set aside until ready to assemble.
Step 5: Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. This makes them soft, pliable, and perfect for folding.
Step 6: Assemble and Serve
Once the salmon is done, flake it into large, tender pieces. Divide the salmon among the warm tortillas and top with a generous scoop of slaw. Serve immediately while everything is still warm and fresh.
Serving Suggestions
These tacos are fantastic on their own, but a few sides can elevate the meal:
- Serve with lime wedges for an extra citrusy kick.
- Add a side of black beans, grilled corn, or Spanish rice for a heartier dinner.
- Pair with a mango salsa or a drizzle of spicy mayo for extra layers of flavor.
For drinks, try a sparkling lime water, a light beer, or a fruity mocktail.
Recipe Variations
- Spicy Lovers: Add cayenne pepper to the seasoning mix or drizzle sriracha over the finished tacos.
- Creamier Slaw: Mix a bit of mayonnaise into the yogurt for a richer dressing.
- Tortilla Swap: Use flour tortillas or lettuce wraps if you prefer.
- Extra Crunch: Sprinkle toasted pepitas or crushed tortilla chips on top of the slaw.
Make-Ahead Tips
- Prep the slaw a few hours in advance and store it in the fridge. It actually tastes even better once the flavors meld.
- Season the salmon earlier in the day and refrigerate until cooking time.
- If you want to make the tacos ahead, keep the salmon, slaw, and tortillas stored separately, then assemble right before serving to maintain the best texture.
Notes
- If your salmon has pin bones, remove them before cooking to avoid unpleasant surprises at the table.
- Don’t overcrowd the air fryer basket — good air circulation is key for that perfect flaky texture.
- Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying it out.
FAQ
Q: Can I use frozen salmon?
Yes, but make sure to thaw it completely and pat it dry before seasoning. Cooking from frozen won’t give you the same crispiness.
Q: What if I don’t have an air fryer?
No problem! You can bake the salmon at 400°F in a preheated oven for 12–15 minutes or pan-sear it on the stovetop.
Q: Can I use a different fish?
Absolutely. Cod, halibut, or mahi-mahi work beautifully in this recipe. Just adjust cooking time based on thickness.
Q: How can I make it dairy-free?
Swap the Greek yogurt for a dairy-free yogurt or a simple vinaigrette-based slaw.
Q: Can I make them low-carb?
Yes — just serve the salmon and slaw in lettuce cups or on a bed of greens instead of tortillas.