This air fryer salmon taco recipe is a quick, fresh meal that balances flaky, seasoned salmon with a crisp limey slaw. It takes under 30 minutes from start to finish and delivers bright flavors and a satisfying mix of textures — the warm, slightly charred taco shell, tender salmon, and crunchy cabbage with a citrus pop. It’s perfect for busy weeknights or an easy weekend dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 460 kcal
- Protein: 36 g
- Carbohydrates: 24 g
- Fat: 25 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 620 mg
Why Make This Air Fryer Salmon Tacos With Slaw
These tacos come together fast and taste bright and fresh. The air fryer cooks salmon quickly and gives it a lightly crisp outside while keeping the inside moist. The cabbage slaw adds crunch and acidity from lime, which cuts through the richness of the fish. The dish looks colorful on the plate and smells like toasted spice and citrus — appetizing for kids and adults alike. It’s a healthy dinner that feels a little special but stays simple.
How to Make Air Fryer Salmon Tacos With Slaw
This recipe uses basic pantry spices and common produce. You’ll season the salmon, air-fry until flaky, toss a quick slaw, then assemble warm tacos. It’s fast, low fuss, and forgiving if you adjust spices or toppings.
Ingredients:
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Taco shells
- 2 cups shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Sour cream or yogurt (optional)
Directions:
Step 1: Preparation
Preheat the air fryer to 400°F (200°C). Pat the salmon fillets dry with paper towels so the seasoning adheres and the outside crisps.
Step 2: Mixing
In a bowl, mix the olive oil, chili powder, garlic powder, cumin, salt, and pepper. Rub this mixture evenly over both salmon fillets so they are lightly coated.
Step 3: Cooking
Place the seasoned salmon in the air fryer basket in a single layer. Cook at 400°F (200°C) for 10–12 minutes, or until the salmon flakes easily with a fork and reaches your desired doneness.
Step 4: Finishing
While the salmon cooks, make the slaw: combine shredded cabbage, diced tomatoes, chopped cilantro, and lime juice in a bowl. Season with a pinch of salt and toss. Once the salmon is cooked, flake it gently with a fork. Assemble tacos by placing flaked salmon into taco shells, topping with slaw, and adding sour cream or yogurt if you like. Serve right away.
How to Serve Air Fryer Salmon Tacos With Slaw
Serve these tacos hot with lime wedges for extra brightness. Add fresh cilantro leaves and a drizzle of yogurt or a tangy sauce. Pair with a simple side like black beans, a corn salad, or chips and salsa for a casual meal. For a light lunch, serve one taco with a green salad. For a party, set up a topping bar with avocado, pickled onions, hot sauce, and extra cilantro.
How to Store Air Fryer Salmon Tacos With Slaw
- Store salmon: keep flaked cooked salmon in an airtight container in the fridge for up to 2 days.
- Store slaw: keep the slaw in a separate airtight container for up to 2–3 days; it will soften over time but remain tasty.
- Do not assemble tacos for storage — tortillas get soggy. Reheat salmon gently in the air fryer at 350°F for 3–4 minutes or in a skillet over low heat until warmed through. Refresh the slaw with a squeeze of fresh lime before serving if needed.
Expert Tips for Perfect Air Fryer Salmon Tacos With Slaw
- Use room-temperature salmon for even cooking. Let fillets sit 10 minutes before seasoning.
- Don’t overcrowd the air fryer basket. Give salmon space for circulating hot air to crisp edges.
- Check doneness early — air fryer times vary. Start checking at 8–9 minutes for thinner fillets.
- Pat salmon dry first to help the rub stick and create a better exterior texture.
- If you like charred edges, flip fillets halfway through cooking.
- Make the slaw a little ahead so flavors meld, but add lime right before serving for a bright finish.
- Substitute Greek yogurt for sour cream to add protein and tang.
Delicious Variations
- Spicy chipotle: add 1/2 teaspoon chipotle powder to the spice mix and top with pickled jalapeños.
- Mango salsa slaw: replace tomatoes and cilantro with diced mango and red onion for a sweet-tart slaw.
- Baja-style: drizzle a quick lime crema (yogurt + lime + pinch of salt) and add shredded cheese.
- Blackened salmon: increase chili powder and add smoked paprika for a deeper smoky crust.
- Corn tortillas or lettuce wraps: use warm corn tortillas for traditional flair or large lettuce leaves for low-carb tacos.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes. Thaw the salmon fully in the fridge overnight, pat dry, then follow the recipe. Cooking time may be a minute or two longer if the fillets are thick.
Q: What if my salmon flakes apart in the air fryer?
A: Salmon will flake when done — that’s normal. Handle gently with a fork. To avoid over-flaking, use a spatula when flipping and avoid flipping too often.
Q: Can I make the slaw creamier?
A: Yes. Stir a tablespoon of sour cream or yogurt into the slaw for a creamy texture. Add a little honey if you want a touch of sweetness.
Q: How do I know when salmon is cooked through?
A: The salmon should flake easily and be opaque throughout. For a precise check, use an instant-read thermometer — 125–130°F (52–54°C) is moist and tender for medium; 145°F (63°C) is fully cooked.
Q: Can I double this recipe for more people?
A: Yes. Cook salmon in batches in the air fryer if needed. The slaw can be doubled and stored in the fridge until serving.
Q: Are corn or flour taco shells better?
A: Either works. Corn shells add a traditional flavor and a little more texture. Flour shells are softer and hold more filling. Choose based on preference.
Q: Can I swap the spices?
A: Absolutely. Use taco seasoning, blackening spice, or even a simple lemon-pepper mix. Adjust to taste.
Conclusion
These air fryer salmon tacos with slaw are fast, tasty, and full of fresh texture. They offer flaky, seasoned fish, crunchy cabbage, and a bright lime finish — a great weeknight win. If you want more ideas for quick air fryer fish tacos and different slaw combos, check this helpful recipe: 15 Minute Air Fryer Fish Tacos with Cilantro Lime Slaw | Lemons … — it has extra tips and flavor twists to try. Enjoy making these tacos, and feel free to tweak spices and toppings to match your taste.
Print
Air Fryer Salmon Tacos with Slaw
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
A quick and fresh meal featuring flaky salmon paired with a crisp limey slaw, perfect for busy weeknights or easy weekend dinners.
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Taco shells
- 2 cups shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Sour cream or yogurt (optional)
Instructions
- Preheat the air fryer to 400°F (200°C). Pat the salmon fillets dry with paper towels.
- In a bowl, mix the olive oil, chili powder, garlic powder, cumin, salt, and pepper. Rub this mixture over both salmon fillets.
- Place the seasoned salmon in the air fryer basket in a single layer. Cook for 10-12 minutes, or until flaky and cooked to your liking.
- While the salmon cooks, combine the cabbage, tomatoes, cilantro, and lime juice in a bowl for the slaw. Season with salt and toss.
- Once the salmon is cooked, flake it gently with a fork. Assemble the tacos by placing flaked salmon into taco shells, topping with slaw, and adding sour cream or yogurt if desired. Serve immediately.
Notes
Use room-temperature salmon for even cooking. Don’t overcrowd the air fryer. Check doneness early to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 60mg
