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Grilled salmon tacos with purple cabbage, pico de gallo, and creamy cilantro sauce on soft tortillas
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Air Fryer Salmon Tacos – Fresh, Fast, and Flavor-Packed

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4

Ingredients

For the Salmon

  • 1 to 1.25 pounds salmon fillet skin on or off, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon cayenne optional, to taste
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Lime Crema

  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tablespoons mayonnaise optional for extra creaminess
  • Zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1 small clove garlic finely grated
  • Pinch of salt

For the Slaw

  • 2 cups shredded cabbage green, red, or a mix
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey or sugar
  • Pinch of salt

For Serving

  • 8 small flour or corn tortillas
  • Lime wedges
  • Avocado slices or diced optional
  • Pickled red onions or thinly sliced radishes optional
  • Hot sauce optional

Instructions

  • Preheat the air fryer: Set to 400°F (200°C) for 3 minutes so it’s hot when the salmon goes in.
  • Mix the spice rub: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper.
  • Season the salmon: Pat salmon dry. Toss with olive oil, then coat evenly with the spice mix. Keep pieces similar in size for even cooking.
  • Make the lime crema: Stir together yogurt, mayo (if using), lime zest, lime juice, grated garlic, and a pinch of salt. Adjust lime to taste.
  • Toss the slaw: Mix cabbage, cilantro, olive oil, lime juice, honey, and salt. It should be crisp and lightly dressed, not soggy.
  • Cook the salmon: Arrange salmon in a single layer in the air fryer basket. Air fry at 400°F for 7–10 minutes, depending on thickness, until the centers are just opaque and flake easily. Thicker pieces may need an extra minute.
  • Warm the tortillas: While the salmon cooks, warm tortillas in a dry skillet or directly over a low flame for a few seconds per side. Keep them wrapped in a towel to stay soft.
  • Assemble: Break salmon into large flakes. Load each tortilla with slaw, salmon, a drizzle of lime crema, and your optional toppings.
  • Finish and serve: Squeeze fresh lime over the top and add hot sauce if you like heat. Serve immediately for best texture.