The salmon is cut into 1-inch chunks and tossed with olive oil, smoked paprika, cumin and salt, then air-fried at 400°F for 7 to 9 minutes until it is opaque and flakes easily.
The slaw is shredded purple and green cabbage with julienned carrot in a creamy dressing of Greek yogurt, a little mayonnaise, lime juice and cilantro.
How to Make It
Air fryer to 400°F, salmon seasoned
Heat the air fryer to 400°F. Toss the salmon with the olive oil, paprika, cumin and salt.
Air-fried 7 to 9 minutes to 145°F
Air-fry the salmon 7 to 9 minutes, shaking once, until opaque, flaking easily and 145°F.
Creamy cabbage and carrot slaw
Mix the cabbage and carrot with the yogurt, mayonnaise, lime juice and cilantro.
Tortillas warmed, tacos filled, lime
Warm the tortillas, fill them with the salmon and creamy slaw, and serve with lime wedges.
One Taco
All eight tacos are built the same way.
What goes into one taco
Tortilla
A small flour tortilla, warmed.
Slaw
Cabbage and carrot in the yogurt, mayonnaise, lime and cilantro dressing, straight from the refrigerator.
Salmon
An even share of the paprika-cumin salmon chunks, cooked to 145°F.
Lime
A wedge on the side to squeeze over.
Ingredient Notes
- Skinless salmon
- One pound, cut into 1-inch chunks. It is cooked through, not served rare.
- Purple and green cabbage
- Two cups shredded, with a julienned carrot, for the slaw.
- Plain Greek yogurt
- A third of a cup as the base of the slaw dressing.
Success Tips
- Spread the salmon in a single layer in the basket so it browns rather than steams.
- Char the tortillas briefly over a gas flame or in a dry pan for colour.
- Mix the slaw close to serving so the cabbage keeps its crunch.
Why This Recipe Works
- Chunks rather than a whole fillet give more browned surface for the paprika crust.
- Shaking the basket once turns the pieces so they colour on more than one side.
- Greek yogurt with just two tablespoons of mayonnaise makes a slaw dressing that is creamy and tangy.
- Cold slaw against hot salmon in a warm tortilla keeps each taco balanced.
Storage and Reheating
Refrigerate
Keep the dressed slaw in the refrigerator until you assemble the tacos.
Frequently Asked Questions
How do I know the salmon is cooked?
It turns opaque, flakes easily with a fork and reads 145°F.
What is the slaw dressing made from?
Greek yogurt, mayonnaise, lime juice and cilantro.
Serving Ideas
Serve the tacos with salmon chunks on the creamy slaw, extra cilantro and a lime wedge alongside for squeezing.
