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 into 1-inch chunks. (I find a fillet knife works perfectly.)
- In a medium bowl, whisk together the olive oil (1 tablespoon), chili powder (1 ½ teaspoons), smoked paprika (1 teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), salt (¼ teaspoon), black pepper (⅛ teaspoon), and lime juice (from ½ lime). 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 avocado oil. Place the salmon chunks in a single layer, making sure not to overcrowd. Air fry for 6-8 minutes, shaking the basket halfway through, until the salmon is golden on the edges and reaches an internal temperature of 145°F.
- While the salmon cooks, prepare the avocado lime crema. Add the avocado (1 large), sour cream (½ cup), lime juice (2 tablespoons), garlic clove (1), and salt (¼ teaspoon) to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Warm the tortillas (8 small) in a dry skillet, wrapped in foil in the oven, or briefly in the air fryer until soft and pliable.
- Assemble the tacos by adding a few chunks of crispy salmon to each tortilla. Drizzle generously with avocado lime crema and top with fresh cilantro, a squeeze of lime juice, and your favorite toppings such as shredded cabbage, cotija cheese, or pickled onions. Serve immediately and enjoy!
Notes
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 Option: 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.
Topping Ideas: These tacos are super versatile. Try topping with shredded cabbage, crumbled cotija cheese, pickled onions, or a drizzle of hot honey.
Meal Prep Friendly: The salmon reheats very well, making them great for meal prep.
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
