Description
A fresh and flavorful taco recipe featuring tender air-fried salmon paired with a crisp, creamy slaw, perfect for quick dinners or casual gatherings.
Ingredients
500 g salmon fillets (about 1 lb), skin removed
1 tablespoon olive oil (15 ml)
1 teaspoon paprika (5 g)
1 teaspoon garlic powder (5 g)
1 teaspoon ground cumin (5 g)
1/2 teaspoon chili powder (2.5 g)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon black pepper (1 g)
Juice of 1 lime (30 ml)
2 cups shredded green cabbage (150 g)
1 cup shredded red cabbage (75 g)
1/2 cup shredded carrots (60 g)
1/4 cup mayonnaise (60 ml)
2 tablespoons plain yogurt (30 ml)
1 tablespoon lime juice (15 ml)
1 teaspoon honey (5 ml)
1/4 teaspoon salt (1 g)
8 small tortillas
1 avocado, sliced
Fresh cilantro (10 g)
Lime wedges
Instructions
Pat salmon dry and cut into pieces.
Mix oil and spices, then coat the salmon and add lime juice.
Preheat air fryer to 200°C (400°F).
Cook salmon for 7–9 minutes until flaky.
Combine cabbage and carrots in a bowl.
Mix dressing ingredients and toss with slaw.
Warm tortillas in a skillet.
Assemble tacos with salmon, slaw, avocado, and cilantro.
Serve with lime wedges.
Notes
For best results, use fresh salmon and avoid overcooking. Adjust seasoning to taste and add extra toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes