Description
A quick and thoughtful meal featuring flaky salmon with a bright slaw, all prepared in an air fryer.
Ingredients
Scale
- 4 salmon fillets (about 4 oz each), 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
Instructions
- Preheat the air fryer to 400°F (200°C).
- Pat the salmon fillets dry with paper towels.
- In a small bowl, mix olive oil, chili powder, garlic powder, smoked paprika, and salt.
- Brush the mixture over the salmon fillets evenly.
- Place the salmon fillets in the air fryer basket in a single layer.
- Cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon cooks, prepare the slaw by combining shredded cabbage, cilantro, Greek yogurt, and lime juice in a bowl and toss until well mixed.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Flake the cooked salmon into large pieces.
- Assemble the tacos by dividing the salmon and slaw among the tortillas and serve immediately.
Notes
Leftovers keep well for a day or two when stored thoughtfully. Keep the slaw in an airtight container in the refrigerator, and store the cooked salmon separately. Reheat gently to maintain moisture.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg