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25-Minute Air Fryer Chili Lime Salmon Tacos with Crunchy Avocado Slaw and Cilantro-Lime Crema

Three crispy shell salmon tacos filled with flaky salmon, avocado, purple cabbage slaw, and drizzled with creamy sauce.
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Make restaurant-quality salmon tacos quickly with this recipe. You cook the salmon in the air fryer for perfect texture, then top it with a fresh, crunchy slaw and a bright lime crema. This is a fantastic, healthy weeknight dinner.

Ingredients

Scale
  • 1.5 lbs salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime (for salmon)
  • 12 small corn or flour tortillas
  • For the Crunchy Avocado Slaw:
  • 2 cups shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1 ripe avocado, diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • For the Cilantro-Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime
  • 1 tablespoon water (to thin, if needed)
  • Pinch of salt

Instructions

  1. Prepare the salmon seasoning: In a small bowl, mix the chili powder, cumin, smoked paprika, salt, and pepper. Rub the salmon fillet all over with olive oil, then sprinkle the seasoning mix evenly over the top. Squeeze the juice of one lime over the seasoned salmon.
  2. Preheat your air fryer to 400°F (200°C). Place the salmon in the air fryer basket in a single layer. Cook for 10 to 12 minutes, or until the salmon flakes easily with a fork.
  3. While the salmon cooks, prepare the slaw: In a medium bowl, combine the shredded green and red cabbage, diced avocado, and chopped cilantro.
  4. In a separate small bowl, whisk together the mayonnaise (or yogurt), lime juice, and salt for the slaw dressing. Pour the dressing over the cabbage mixture and toss gently until everything is coated.
  5. Prepare the crema: In another small bowl, whisk together the sour cream (or yogurt), cilantro, lime juice, and a pinch of salt until smooth. Add water one teaspoon at a time if you need a thinner consistency for drizzling.
  6. Once the salmon is cooked, carefully remove it from the air fryer and flake it into bite-sized pieces using two forks.
  7. Warm the tortillas according to package directions (you can warm them directly on a dry skillet for 30 seconds per side for better flavor).
  8. Assemble your salmon tacos: Place a portion of flaked chili lime salmon onto each warm tortilla. Top generously with the crunchy avocado slaw. Drizzle the cilantro-lime crema over the slaw. Serve immediately.

Notes

  • For extra flavor, you can char the edges of your tortillas briefly over an open gas flame using tongs.
  • If you do not have an air fryer, you can bake the salmon at 400°F (200°C) for 12-15 minutes on a lined baking sheet.
  • Make this a Salmon Taco Bowl by serving the salmon and slaw over a base of brown rice or quinoa instead of tortillas.

Nutrition

Find it online: https://gourmetgaze.com/air-fryer-chili-lime-salmon-tacos/