Air Fryer Salmon Tacos with Slaw

Air Fryer Salmon Tacos are my go-to when I want something healthy, flavorful, and done fast. Crispy, perfectly seasoned salmon meets crunchy slaw in warm tortillas for a dinner that feels special but comes together quickly. I love how the air fryer keeps the kitchen cool and creates that slightly crispy exterior on the salmon without any messy pans.

I started making these tacos on busy weeknights when I needed something nutritious that my family would actually get excited about. There’s something satisfying about the contrast of warm, flaky salmon against cool, tangy slaw, all wrapped in a soft tortilla. The spice blend gives the fish a smoky kick, while the lime-spiked Greek yogurt slaw adds brightness and crunch. This recipe has become my answer to taco Tuesday, and honestly, it’s one of those meals I crave even when I’m not rushed. The best part? Everything comes together while the salmon cooks, so you’re eating quickly without sacrificing flavor.

What You’ll Need for Air Fryer Salmon Tacos

I always choose fresh, skinless salmon fillets for the best texture, but skin-on works too if that’s what you have. Just peel it off after cooking. Here’s what goes into these quick tacos:

• 4 salmon fillets (about 4 oz each, roughly 1 inch thick), skinless
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 cups shredded cabbage (red or green)
• 1/4 cup chopped fresh cilantro
• 1/4 cup plain Greek yogurt
• 1 tablespoon lime juice
• 8 small corn tortillas

Pro tip: I prefer using red cabbage for the slaw because it adds a pop of color and holds up better than green cabbage, but either works beautifully. If you’re using frozen salmon, just add an extra 1-2 minutes to the cooking time and make sure it’s fully thawed first for even cooking.

How to Make Air Fryer Salmon Tacos

I recommend patting your salmon completely dry before seasoning. This simple step makes all the difference in getting that nice exterior texture.

Step 1: Preheat the air fryer to 400°F (200°C). While it heats, pat the salmon fillets thoroughly dry with paper towels. Any moisture will prevent the seasoning from sticking properly and reduce crispiness.

Step 2: In a small bowl, mix together the olive oil, chili powder, garlic powder, smoked paprika, and salt until you have a smooth paste. Brush this mixture generously over all sides of the salmon fillets. The spices should coat the fish evenly for the best flavor.

Step 3: Place the salmon fillets in the air fryer basket in a single layer, making sure they’re not touching. Overcrowding will cause uneven cooking and steaming rather than crisping. Cook for 8-10 minutes, depending on thickness. You’ll know the salmon is done when it flakes easily with a fork (the fish will separate into layers when gently pressed) and reaches an internal temperature of 145°F on a meat thermometer. Watch closely after 8 minutes to avoid overcooking.

Step 4: While the salmon cooks, prepare your slaw. In a large bowl, combine the shredded cabbage, chopped cilantro, Greek yogurt, and lime juice. Toss everything together until the cabbage is evenly coated. Pro tip: let this sit for 5-10 minutes so the flavors can meld and the cabbage softens slightly, becoming easier to bite through in the tacos.

Step 5: Warm your 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 20-30 seconds. Cold tortillas tear easily and don’t taste as good, so this step matters.

Step 6: Once the salmon is done, let it rest for a minute, then use a fork to flake it into large, bite-sized pieces. Avoid breaking it up too much. You want nice chunks in your tacos that show off that crispy exterior.

Step 7: Build your tacos by dividing the flaked salmon among the warm tortillas, then topping with the cabbage slaw. Serve immediately while the salmon is warm and the slaw is cool for the best texture contrast.

Perfect Pairings for Salmon Tacos

These tacos love fresh, bright sides that complement the smoky salmon and tangy slaw.

Mexican Street Corn: Grilled or roasted corn with lime, cotija cheese, and chili powder adds a sweet, creamy contrast that balances the lean salmon perfectly. The charred kernels bring a smoky note that echoes the paprika in the fish.

Guacamole and Chips: Rich, creamy avocado dip brings healthy fats and a cooling element that pairs beautifully with the spiced fish. Plus, who doesn’t love chips for scooping?

Cilantro Lime Rice: Light, fluffy rice tossed with fresh cilantro and lime juice soaks up any extra juices from the tacos and adds substance to the meal without weighing you down.

Black Bean Salad: A quick mix of black beans, tomatoes, corn, and lime dressing adds protein, fiber, and a refreshing crunch that makes this a complete dinner with varied textures.

Margaritas or Agua Fresca: For drinks, a classic margarita or refreshing watermelon agua fresca brings out the Mexican-inspired flavors in these Air Fryer Salmon Tacos and keeps the meal light and fun.

More Delicious Weeknight Dinners to Try

These Air Fryer Salmon Tacos pair wonderfully with other quick and healthy dinner ideas that keep weeknight cooking simple. For another protein-packed option with bold flavors, try the Crispy Bang Bang Salmon Bites which feature a similar crispy texture with a sweet and spicy sauce. When you’re craving comfort food that comes together just as quickly, the Loaded Potato Taco Bowl delivers all the taco flavors in a hearty bowl format.

For variety throughout the week, complement these salmon tacos with warming soups like the Green Chicken Enchilada Soup or the comforting Chicken Orzo Tomato Soup. Both bring Mexican-inspired or complementary flavors to your dinner rotation. The BBQ Grilled Chicken Wraps offer another handheld dinner option that’s perfect for taco lovers seeking new flavor profiles.

Storing Your Salmon Tacos

I recommend storing the cooked salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Keep them in different containers to maintain the best texture and prevent the slaw from making the salmon soggy. Never assemble the tacos ahead of time, as the tortillas will get soggy and lose their appeal.

To reheat the salmon, warm it gently in the air fryer at 350°F for 3-4 minutes, or use the microwave in 30-second intervals until heated through. The slaw is best served cold or at room temperature, so just give it a quick stir before serving to redistribute the dressing.

Pro tip: if you want to meal prep, cook the salmon and make the slaw on Sunday, then quickly assemble fresh tacos throughout the week. This way, you get all the convenience without sacrificing quality. The flavors actually deepen overnight, making day-two tacos even better than the first batch.

Common Questions About Salmon Tacos

Print