Air Fryer Salmon Tacos
These air fryer salmon tacos are quick, fresh, and full of flavor. Juicy salmon chunks are seasoned with smoky spices, air-fried until golden, then tucked into warm tortillas and finished with a silky avocado lime crema. Perfect for taco night or a fast weeknight dinner!
Servings: 4 servings
Calories: 199kcal
Ingredients
For the Salmon:
- 1 pound salmon (skin removed and cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon lime juice (about ½ a lime)
For the Avocado Lime Crema:
- 1 large ripe avocado
- ½ cup sour cream (or plain Greek yogurt)
- 2 tablespoons lime juice (1 large lime)
- 1 clove garlic, peeled
- ¼ teaspoon salt (or to taste)
For Serving:
- 8 small flour or corn tortillas
- fresh cilantro
- lime wedges
- Your favorite taco toppings (shredded cabbage, Cotija cheese, pickled red onions, etc.)
Instructions
- Carefully remove the skin from the salmon and cut it into 1-inch chunks. (I find a fillet knife works perfectly for this.)
- In a medium bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add the salmon pieces and toss until evenly coated. Set aside to marinate briefly while you preheat the air fryer.
- Preheat the air fryer to 400°F. Spray the basket lightly with oil. Place the bites in a single layer without crowding. Air fry for 6-8 minutes, shaking once halfway, until the edges are golden and the internal temp reads 130-133°F for juicy bites (or 145°F for fully cooked).
- While the salmon cooks, prepare the avocado lime crema. Add the avocado, sour cream, lime juice, garlic clove, and salt to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Warm the tortillas in a dry skillet, wrapped in foil in the oven, or briefly in the air fryer until soft and pliable.
- Assemble the tacos by spreading a layer of the avocado lime crema on each tortilla. Top with a few chunks of crispy salmon, fresh cilantro, a squeeze of lime juice, and your favorite toppings like shredded cabbage, cotija cheese, or pickled red onions. Serve immediately and enjoy!
Notes
- Dry salmon fix: Wild sockeye is lean and overcooks fast. Pull at 130-133°F and check the smallest pieces first - they finish before the big ones.
- Storage Tips: Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes before assembling tacos.
- Tortilla Tip: If you're making these ahead, keep tortillas wrapped in foil in a warm oven so they stay soft and pliable until serving. (I like to use my 3 Ingredient Flatbread.)
- Dairy-Free: For a dairy-free crema, swap the sour cream for plain unsweetened yogurt or a dairy-free sour cream alternative.
- Extra Heat: If you like things spicy, add a pinch of cayenne pepper or a few dashes of hot sauce to the salmon seasoning blend. You can also blend a jalapeño into the avocado crema.
- Meal Prep Friendly: The salmon reheats very well. For a day-two lunch, build a salmon taco bowl over rice and thin the leftover crema with lime juice for a dressing.
Nutrition
Calories: 199kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 208mg | Potassium: 594mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
