Easy Air Fryer Salmon Tacos (Under 20 Minutes)
Crispy, bold, and ready in 20 minutes—these Air Fryer Salmon Tacos are perfect for a quick, healthy dinner. Gluten-free, dairy-free, and easy to make Whole30 or Paleo!
EQUIPMENT NEEDED
- Air fryer
Ingredients
- 2 salmon filets * ½ pound
- 4 tortillas
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
- Avocado
- Slaw
- Hot sauce
- Sliced jalapenos
Instructions
- Pat your salmon dry using a paper towel. Getting rid of that excess moisture helps so you get that crisp on the salmon.
- Drizzle with avocado or olive oil.
- Evenly add the seasonings to the salmon.
- Place the salmon in the air fryer and cook at 400°F for 8 minutes. Be sure not to overcrowd them.
- While the salmon is cooking, prep your toppings and warm your tortillas.
- Assemble with your favorite toppings or do what I love and make a taco bar, and let everyone build their own masterpieces.
Notes
Subtitutions
Tortillas: I usually go with Siete almond flour or cassava flour tortillas to keep things Paleo. If I’m not doing a round of Whole30, corn tortillas work perfectly too. Want to keep it totally Whole30? Lettuce wraps or jicama tortillas work great!
Seasoning: I love making my own taco blend, but if you're short on time (or just not in the mood), use a store-bought taco seasoning packet and call it a day. Toppings Here’s some great topping options:
Usually 8–12 minutes at 400°F, depending on the size of your salmon pieces. I go 8 and then check. You want the edges crispy and the center flaky, not dry. Can I use frozen salmon?
Yep! Just thaw it first (cold water bath works great if you're in a rush). Then pat it dry really well and cook as usual. Storing, reaheating, + meal prep
Seasoning: I love making my own taco blend, but if you're short on time (or just not in the mood), use a store-bought taco seasoning packet and call it a day. Toppings Here’s some great topping options:
-
- Shredded cabbage or slaw mix
-
- Lettuce or spinach
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- Mango salsa
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- Avocado slices or guac
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- Pickled red onions
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- Jalapeños (fresh or pickled)
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- Pico de gallo or diced tomatoes
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- Cilantro
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- Hot sauce
-
- Cotija or shredded cheese (only if I’m not doing dairy)
Usually 8–12 minutes at 400°F, depending on the size of your salmon pieces. I go 8 and then check. You want the edges crispy and the center flaky, not dry. Can I use frozen salmon?
Yep! Just thaw it first (cold water bath works great if you're in a rush). Then pat it dry really well and cook as usual. Storing, reaheating, + meal prep
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Use separate containers for salmon, slaw, and sauces so the tacos don’t get soggy.
- Reheating: Toss the salmon back in the air fryer at 350°F for 3–4 minutes to bring that crisp back. Skillet works too with a splash of oil. Microwave only if you’re okay with it being a little soft.
- Meal Prep:
- Pre-mix your seasoning in a jar so it’s ready when you are
- Cut and portion the salmon in advance
- Prep toppings like shredded cabbage, jalapeños, and salsa ahead of time
Nutrition
Calories: 359kcalCarbohydrates: 24gProtein: 37gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 390mgPotassium: 947mgFiber: 4gSugar: 1gVitamin A: 87IUVitamin C: 0.5mgCalcium: 71mgIron: 2mg
*nutrition information is an approximate
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