Air Fryer Salmon Tacos with Mango Slaw & Avocado Crema. If you’re looking to impress with a quick, easy and incredibly delicious meal, then you need to check out this recipe.
The salmon is first dry brined in a 2 to 1 ratio of salt & sugar. This improves both the taste and texture of the fish.
While the salmon chills in the refrigerator, the 5-ingredient slaw comes together quickly, as everything is just tossed in a bowl with lime juice, olive oil, salt and pepper. Then into the refrigerator it goes.
For the crema, just blitz everything in a blender, and toss it in the refrigerator until you’re ready to serve.
Once the salmon is rinsed and dried, it is as simple as seasoning it, spraying it with a little oil and air frying it for about 7 minutes at 400°F.
You will be enjoying this special meal before you know it.
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Ingredients
Salmon Tacos
- Wild caught coho salmon fillets
- Tortillas
- Jalapeño for topping, optional
Salt-sugar brine (optional but recommended)
- Kosher salt
- Sugar
Seasoning
- Olive oil
- Paprika
- Garlic powder
- Salt
- Black pepper
- Onion powder
- Cayenne pepper
- Dried oregano
Mango Slaw
- Mango
- Red pepper
- Red cabbage
- Sweet onion
- Cilantro
- Lime
- Olive oil
- Salt & pepper
Avocado Crema
- Jalapeño pepper
- Avocado
- Cilantro leaves
- Garlic
- Sour cream
- Olive oil
- Lime, juice of
- Water
- salt and black pepper
See recipe card for quatites.
Instructions
Brine the salmon
Use paper towels to pat the fish pieces dry.
Mix the salt and sugar for the brine, then cover the fish with the mixture.
Refrigerate uncovered for 1 hour.
While the salmon brines, make the slaw and crema.
To make the Mango slaw
Add all the slaw ingredients to a bowl, and toss to combine.
Refrigerate until ready to serve.
To make the Avocado crema
Add all the crema ingredients to a blender or food processor, and blitz until smooth.
Refrigerate until ready to serve.
Rinse the salmon
Fill a large bowl with cold water.
Remove the salmon from the refrigerator and rinse the salt-sugar brine off the salmon.
Dry the salmon well with paper towels.
Season the salmon:In a small bowl, mix the dried spices together. Rub the seasonings evenly into all sides of the salmon.
Cook the salmon
Preheat the air fryer to 400°F
Arrange salmon pieces in the air fryer with space between them.
Lightly spray (or drizzle) with olive oil.
Air fry for 6 to 9 minutes, depending on the thickness of the salmon and preferred doneness. You can test if the fish flakes easily with a fork and peek at the interior.
To serve
Warm the tortillas, then fill with a couple of spoonfuls of the slaw. Add a few jalapeño slices, then finish with a drizzle of the crema!
Watch how this recipe was made here.
Equipment Used
Cooked in the new ZWILLING ENFINIGY Hot Air Fryer. Prep work made easy using the ZWILLING DRAGON 5 Piece Knife block set, the ZWILLING Bamboo Cutting Board, and the ZWILLING ENFINIGY Electric Salt & Pepper Mill Set. ZWILLING ambassador.
Leave a Comment
If you get the chance to try this Air Fryer Salmon Tacos with Mango Slaw & Avocado Crema recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Air Fryer Salmon Tacos
Ingredients
Salmon Tacos
- 6 x 2.5 ounce wild caught coho salmon fillets
- 6 medium sized tortillas 6 to 7 inches
- 1 jalapeño finely sliced, optional
Salt-sugar Brine (optional but recommended)
- ¼ cup kosher salt
- ⅛ cup sugar
Seasoning
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
Mango Slaw
- 1 mango diced
- 1 red pepper diced
- ¼ red cabbage thinly sliced
- ½ sweet onion diced
- 2 tablespoons cilantro chopped
- 1 lime juiced
- 2 tablespoons olive oil
- Salt & freshly ground pepper to taste
Avocado Crema
- 1 large jalapeño pepper ribs and seeds removed roughly chopped
- 1 avocado
- 1 cup fresh cilantro leaves
- 1 clove garlic peeled and roughly chopped
- 3 tablespoons sour cream
- 2 tablespoons extra virgin olive oil
- ½ lime juice of
- ⅓ cup water
- ½ teaspoon each salt and black pepper
Instructions
Brine the Salmon
- Use paper towels to pat the fish pieces dry.
- Mix the salt and sugar for the brine, then cover the fish with the mixture.
- Refrigerate uncovered for 1 hour.
- While the salmon brines, make the slaw and crema.
To Make the Mango Slaw
- Add all the slaw ingredients to a bowl, and toss to combine.
- Refrigerate until ready to serve.
To Make the Avocado Crema
- Add all the crema ingredients to a blender or food processor, and blitz until smooth.
- Refrigerate until ready to serve.
Rinse the Salmon
- Fill a large bowl with cold water.
- Remove the salmon from the refrigerator and rinse the salt-sugar brine off the salmon.
- Dry the salmon well with paper towels.
Season the Salmon
- In a small bowl, mix the dried spices together. Rub the seasonings evenly into all sides of the salmon.
Cook the Salmon
- Preheat the air fryer to 400°F
- Arrange salmon pieces in the air fryer with space between them.
- Lightly spray (or drizzle) with olive oil.
- Air fry for 6 to 9 minutes, depending on the thickness of the salmon and preferred doneness. You can test if the fish flakes easily with a fork and peek at the interior.
To Serve
- Warm the tortillas, then fill with a couple of spoonfuls of the slaw. Add a few jalapeño slices, then finish with a drizzle of the crema!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Love fish tacos and this is a great version!
Thanks so much Shanley!
Have a great day 🙂
Elaine & James