Save The smell of salmon hitting that air fryer always reminds me of Tuesday nights when cooking anything elaborate feels impossible. My roommate walked in mid-assembly and asked what takeout place Id discovered, then couldnt believe it was ready in twenty minutes. Now its our go-to when we want something that feels special but requires absolutely zero fuss.
Last summer I made these for a backyard dinner and my friend who claims to hate fish went back for thirds. She kept asking what the secret ingredient was, genuinely baffled that salmon could taste this good without being fussy or fishy. Watching someone convert from skeptic to believer over a simple taco night is pretty satisfying.
Ingredients
- Salmon fillets: Skinless works best here so you get perfect seasoning coverage and easy flaking later
- Chili powder and smoked paprika: This combo creates this beautiful subtle heat and smoky depth
- Shredded cabbage: The crunch is essential and red cabbage makes everything look gorgeous
- Greek yogurt: Creates the creamiest slaw without being heavy like mayo-based versions
- Fresh cilantro: Dont skip this, it brightens the whole dish and makes it taste alive
- Corn tortillas: Warm them properly and they become these soft, pliable vessels that hold everything together
Instructions
- Prep and season the salmon:
- Pat those fillets completely dry with paper towels, rub with olive oil, then coat evenly with all those spices. Letting them sit for a few minutes helps the flavors sink in.
- Get the air fryer ready:
- Preheat to 400°F for just a couple of minutes while you move on to the slaw.
- Mix up the slaw:
- Combine cabbage, cilantro, Greek yogurt, lime juice, salt and pepper in a bowl. Toss until every strand is coated, then let it hang out and get friendly.
- Cook the salmon:
- Place fillets in the air fryer basket without overcrowding, then cook 8 to 10 minutes until they flake easily. Check at 8 minutes because nobody likes overcooked salmon.
- Warm the tortillas:
- Heat them in a dry skillet for about 30 seconds per side or wrap in damp paper towels and microwave. You want them flexible and warm, not crispy.
- Assemble and serve:
- Flake the salmon into big chunks, pile onto tortillas, and pile that slaw on high. Extra lime squeeze is never wrong here.
Save These tacos turned into a regular Friday tradition during a busy month at work. Something about the crunch of slaw against warm, flaky salmon makes stress disappear, and the whole process feels therapeutic rather than chore-like.
Making It Your Own
The beauty here is how adaptable everything is. Sometimes I swap in half-and-half instead of Greek yogurt when I want something richer, or throw in some diced avocado right at the end for creaminess.
Timing Is Everything
Get the slaw mixed first so it has time to hang out while the air fryer does its work. Warming tortillas at the very last minute means theyre perfectly pliable when you sit down to eat.
Serving Suggestions
A cold beer or crisp white wine makes this feel like a proper taco night. Some lime wedges on the side let everyone adjust their own acidity.
- Slice up some jalapeños if you like serious heat
- Avocado slices or guacamole take these over the top
- Extra cilantro never hurt nobody
Save Simple food that hits all the right spots is what cooking at home is really about. Hope these become a weeknight staple for you too.
Recipe FAQ
- → What temperature should I cook the salmon?
Cook the salmon at 400°F (200°C) for 8–10 minutes, until it flakes easily with a fork.
- → Can I use frozen salmon fillets?
Yes, thaw them completely and pat dry before seasoning for the best results.
- → What can I substitute for Greek yogurt in the slaw?
Use plant-based yogurt, mayonnaise, or sour cream for a dairy-free option.
- → How do I store leftover assembled tacos?
Store components separately in airtight containers for up to 2 days. Warm tortillas and salmon before serving.
- → Can I make the slaw ahead of time?
Yes, prepare it up to 4 hours ahead and refrigerate. The flavors will meld together nicely.