This recipe for Air Fryer Salmon Tacos with Slaw has become a weeknight favorite in my house. I discovered the combination on a busy week when I wanted something bright, fast, and satisfying that did not mean takeout. The salmon cooks quickly in the air fryer and gets a slightly crisp exterior while staying moist inside. Paired with a tangy, cooling slaw made with plain Greek yogurt and lime, the tacos balance richness, acidity, and texture in every bite. I started making this after a test batch impressed even the picky teenager who usually avoids fish.

I love how simple ingredients turn into something memorable. The spice rub of chili powder, smoked paprika, and garlic powder brings a mild smoky warmth that highlights the salmon rather than masking it. The slaw, with shredded cabbage and fresh cilantro, keeps the tacos lively and fresh. These tacos are perfect for casual dinners, summer gatherings, or when you want a healthy option that still feels celebratory. The whole process, from patting the fillets dry to assembling the tacos, is fast and forgiving, which makes it an ideal recipe to keep in rotation.

Ingredients

• Salmon fillets: Four 4-ounce skinless fillets. Choose fresh, firm-fleshed salmon labeled Atlantic or Pacific depending on availability. I prefer wild-caught when possible for flavor, but responsibly farmed Atlantic works well and is often easier to find. Pat dry to ensure a good sear in the air fryer.
• Olive oil: 1 tablespoon to help spices adhere and promote browning. Extra virgin olive oil is fine; use a neutral oil if you prefer a milder taste.
• Spice mix: 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. The smoked paprika gives a subtle barbecue note without overpowering the fish.
• Slaw base: 2 cups shredded cabbage, red or green. Look for tightly packed heads of cabbage with crisp leaves. Pre-shredded cabbage works to save time but rinse if it feels dry.
• Fresh cilantro: 1/4 cup chopped. Adds brightness and herbaceous lift. Flat-leaf cilantro is ideal for flavor.
• Greek yogurt: 1/4 cup plain. Choose full-fat or 2 percent for creaminess; nonfat will be tangier but thinner. This replaces mayo for a lighter dressing.
• Lime juice: 1 tablespoon freshly squeezed for acidity. Bottled lime juice works in a pinch but fresh is best for brightness.
• Corn tortillas: Eight small tortillas. Look for soft, fresh corn tortillas; warm them briefly before assembling so they fold without cracking.

Instructions

Preheat and prepare: Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius). Pat each salmon fillet thoroughly dry with paper towels to remove surface moisture; this encourages browning and prevents steaming. Dry fillets will crisp in the air fryer rather than become soggy. Make the spice blend and coat: In a small bowl, whisk 1 tablespoon olive oil with 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. Brush or rub the mixture evenly over each fillet so the spices adhere in a thin coating. A light coating avoids overpowering the salmon. Air fry the salmon: Arrange fillets in a single layer in the air fryer basket with a little space between them. Cook at 400 degrees Fahrenheit for 8 to 10 minutes, depending on thickness. The internal temperature should reach 125 to 135 degrees Fahrenheit for medium doneness; the fish flakes easily when tested with a fork. Prepare the slaw: While the fish cooks, combine 2 cups shredded cabbage, 1/4 cup chopped cilantro, 1/4 cup plain Greek yogurt, and 1 tablespoon lime juice in a bowl. Toss until evenly coated. Taste and adjust salt or lime as needed. Let the slaw sit for a few minutes so flavors meld. Warm tortillas and flake salmon: Warm the corn tortillas in a dry skillet over medium heat for 30 to 45 seconds per side, or microwave them wrapped in a damp paper towel for 20 seconds. Flake the cooked salmon into large pieces, removing any remaining small bones if present. Assemble and serve: Divide the flaked salmon and slaw among the warmed tortillas. Garnish with extra cilantro, a squeeze of lime, or a light drizzle of hot sauce if desired. Serve immediately so the tortillas stay pliable and the salmon remains warm.

Storage Tips

Store leftover salmon and slaw separately in airtight containers in the refrigerator for up to 2 days to preserve texture. Keep tortillas wrapped in foil or a sealed container at room temperature for the first day, or refrigerate if you will not use them soon. To reheat salmon gently, warm in a 300 degrees Fahrenheit oven for 6 to 8 minutes covered with foil to retain moisture, or use the air fryer at 300 degrees for 3 to 4 minutes. Reheat tortillas briefly in a dry skillet or microwave wrapped in a damp towel to prevent cracking.

Ingredient Substitutions

If you do not have Greek yogurt, substitute an equal amount of mayonnaise for creaminess, or use a combination of yogurt and a teaspoon of honey to soften the tang. Swap cilantro for chopped parsley if cilantro is not desired—parsley will be milder. Use fresh lemon instead of lime for a different citrus note. If you prefer a spicier kick, add 1/4 teaspoon cayenne to the spice rub or top tacos with sliced jalapeno. For fewer carbs, serve the salmon and slaw over a bed of greens instead of tortillas.

Serving Suggestions

Plate the tacos with a wedge of lime and extra cilantro sprigs for fresh color. Serve alongside simple sides such as grilled corn, black beans, or a Mexican-style rice. A quick avocado salsa or sliced avocado pairs beautifully with the smoky salmon and adds creamy texture. For a party, arrange a taco bar with warmed tortillas, salmon, slaw, lime wedges, chopped onion, and hot sauce so guests can customize their plates.

Cultural Background

Fish tacos are a coastal favorite in many parts of Mexico and have been adapted widely across the United States. Traditional Baja-style fish tacos use battered and fried fish with crisp cabbage and a crema, while this lighter version leans on the air fryer to achieve texture with less oil. Incorporating corn tortillas honors the classic base used in Mexican cuisine, and the cilantro-lime slaw echoes regional flavor profiles that emphasize bright citrus and fresh herbs.

Seasonal Adaptations

In summer, add diced mango or pineapple to the slaw for sweetness and color. In cooler months, swap shredded cabbage for a mix of cabbage and thinly sliced Brussels sprouts for more heartiness, and use blood orange or grapefruit in place of lime for a winter citrus twist. For holiday gatherings, offer a spiced compound butter to brush on warmed tortillas for a festive aroma.

Meal Prep Tips

Make the slaw up to 24 hours ahead to let flavors develop; store it chilled in an airtight container. Premeasure the spice mix and keep it in a small jar or container to make seasoning the salmon faster on busy evenings. Cook multiple fillets and refrigerate the portions to assemble tacos rapidly throughout the week. Pack salmon and slaw separately for lunches and reheat gently to avoid drying out the fish.

These air fryer salmon tacos combine speed, nutrition, and vibrant flavor in a way that keeps them on our regular rotation. I hope you enjoy bringing this easy, delicious meal to your table and making it your own.