This recipe arrived in my kitchen on a hurried Tuesday evening when I wanted something bright, fast, and satisfying after a long day. I had a package of skinless salmon in the fridge and a bag of cabbage in the crisper, and the air fryer sat patiently on the counter. The result was an unexpectedly delicious dinner: salmon with a slightly crisp exterior, flaky interior, and a creamy, tangy slaw that brought everything together. It quickly became our household favorite for quick weeknight dinners and casual weekend lunches.

I remember the first time I served these: my partner took a bite, closed their eyes, and asked for the recipe before the plate was half empty. The combination of smoky chili seasoning, the salmon's rich flavor, and the bright cilantro-lime slaw hits a balance of textures and tastes—crisp, creamy, salty, acidic—so every bite feels lively. This version uses pantry-friendly spices and plain Greek yogurt for a lighter sauce that still has a satisfying creaminess. It’s one of those dishes that feels special but takes almost no effort to prepare.

Ingredients

• Salmon fillets: Four skinless fillets, about 4 ounces each. Choose wild-caught or responsibly farmed fillets with firm flesh; look for bright color and a mild smell. I like center-cut portions for even cooking.
• Olive oil: One tablespoon to help spices adhere and promote light browning. Use extra virgin olive oil for flavor or a neutral oil if you prefer less pronounced taste.
• Chili powder, garlic powder, smoked paprika, and salt: These spices build a smoky, savory crust. Smoked paprika adds depth—try La Chinata or any reliable brand for consistent smokiness.
• Cabbage: Two cups shredded red or green cabbage. Red gives color contrast while green is milder; shred thinly so the slaw coats evenly.
• Fresh cilantro: One-quarter cup chopped. Use fresh sprigs, no substitute for the herbal lift it provides; if you dislike cilantro, swap for fresh parsley.
• Plain Greek yogurt: One-quarter cup provides creaminess and tang with added protein; choose 2 percent or whole-milk yogurt for silkier texture.
• Lime juice: One tablespoon of freshly squeezed juice brightens the slaw—bottled will work in a pinch but fresh is best.
• Corn tortillas: Eight small tortillas to serve four people two tacos each. Warm them just before assembly for pliability and better flavor.

Instructions

Step 1 — Preheat and prepare:Preheat the air fryer to 400°F (200°C). Pat the salmon fillets dry with paper towels to remove surface moisture—this helps the spice mix stick and encourages light browning. Dry fish is crucial for a crisp exterior.Step 2 — Season:In a small bowl, whisk together 1 tablespoon olive oil, 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 every bite has seasoning; allow to rest 5 minutes if time permits to let flavors meld.Step 3 — Air fry the salmon:Place fillets in the air fryer basket in a single layer, leaving space between pieces for air circulation. Cook at 400°F for 8 to 10 minutes depending on thickness: look for the fish to flake easily with a fork and reach an internal temperature of 125°F to 145°F depending on your preference for doneness. Avoid overcooking; salmon firms up quickly.Step 4 — Make the slaw:While the salmon 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 and season to taste with a pinch of salt and a little extra lime if desired. Let it sit so flavors harmonize.Step 5 — Warm tortillas and flake fish:Warm tortillas in a dry skillet for about 20 to 30 seconds per side or 20 seconds in the microwave covered with a damp paper towel. Transfer salmon to a plate and use a fork to flake into large pieces.Step 6 — Assemble and serve:Divide flaked salmon among the tortillas, top with a generous spoonful of slaw, and serve immediately with lime wedges if desired. Offer hot sauce or extra cilantro for garnish.

Storage Tips

Store leftover salmon in an airtight container in the refrigerator for up to three days. Keep the slaw stored separately in a sealed container and consume within 24 hours for optimal crunch and flavor; the yogurt dressing will eventually soften the cabbage. If you want to freeze cooked salmon, wrap portions tightly in plastic wrap and place them in a freezer-safe bag for up to two months—thaw overnight in the refrigerator before reheating gently in the oven or air fryer. Warm tortillas in a hot skillet for 10 to 20 seconds per side to revive pliability after refrigeration.

Ingredient Substitutions

If you can’t find salmon, firm white fish like cod or halibut works with a slightly longer cooking time; reduce spice if using milder fish. Substitute plain yogurt with mayonnaise for richer flavor or a dairy-free yogurt to make the slaw dairy-free. If you dislike cilantro, use chopped flat-leaf parsley and add a teaspoon of honey to balance the lime. For a spicier version, add a quarter teaspoon of cayenne or a drizzle of chipotle sauce to the slaw.

Serving Suggestions

Serve the tacos with lime wedges, pickled red onions, and a side of charred corn or black beans for a complete meal. Offer a simple avocado salsa or a cilantro chimichurri for guests who want extra herb intensity. For a party, set up a taco bar with warm tortillas, flaked salmon, slaw, additional garnishes like sliced radish and crumbled queso fresco, and hot sauce so everyone can customize their tacos.

Cultural Background

These tacos draw inspiration from coastal Mexican street food where seafood is often paired with tangy slaw and bright citrus. While not a traditional regional specialty, the fusion of air-fried salmon and lime-dressed cabbage mirrors the modern approach to tacos in many urban kitchens—simple, portable, and focused on fresh contrasts. The use of corn tortillas nods to indigenous Mesoamerican staples, while the seasoning blends reflect contemporary global pantry influences.

Seasonal Adaptations

In summer, add diced mango or grilled pineapple to the slaw for sweetness and bright color; in fall, swap cilantro for chopped chives and include shredded apples for crunch. Winter versions benefit from roasted poblano strips folded into the slaw for warmth. Adjust the lime to orange juice ratio to change sweetness and acidity depending on seasonal citrus availability.

Meal Prep Tips

For easy weekday lunches, roast a larger batch of salmon and portion into containers with separate compartments for slaw and tortillas. Assemble just before eating to preserve texture. Make the slaw up to 24 hours ahead; it becomes more flavorful as it rests. Store components in clear containers so you can grab-and-go quickly during busy mornings.

These tacos are a fast, flavorful way to elevate weeknight dinners while keeping cleanup minimal. I hope you enjoy the bright slaw and flaky salmon as much as my family does—feel free to make the dish your own with extra heat, different herbs, or a playful side.