Ingredients:
- lbs skinless Salmon Fillets, cut into 1-inch cubes
- tbsp Olive Oil
- tsp Smoked Paprika
- tsp Ground Cumin
- /2 tsp Chili Powder
- /2 tsp Garlic Powder
- /4 tsp Dried Oregano
- /2 tsp Kosher Salt
- /4 tsp Black Pepper
- cups Green Cabbage, thinly shredded
- cup Red Cabbage, thinly shredded
- medium Carrot, grated or julienned
- /4 cup Red Onion, very thinly sliced
- /2 cup Fresh Cilantro, roughly chopped
- /4 cup Mayonnaise (or Greek Yogurt)
- tbsp Fresh Lime Juice
- tsp Apple Cider Vinegar
- tsp Sugar (or Honey)
- Corn or Flour Tortillas
- Optional: Avocado slices, hot sauce, cotija cheese
Instructions:
- Phase 1: Prepare the Slaw. In a large bowl, toss together the shredded green and red cabbage, grated carrot, sliced red onion, and chopped cilantro.
- In a separate small bowl, whisk together the mayonnaise (or yogurt), lime juice, apple cider vinegar, sugar, salt, and pepper until smooth to create the dressing.
- Pour the dressing over the cabbage mixture, toss well to coat, cover, and refrigerate for at least 15 minutes.
- Phase 2: Season and Air Fry the Salmon. Preheat the air fryer to 380°F (190°C). Lightly spray the basket.
- In a medium bowl, combine all dry salmon spices: paprika, cumin, chili powder, garlic powder, oregano, salt, and pepper. Toss the salmon cubes with olive oil, then toss with the spice blend until evenly coated.
- Arrange the seasoned salmon pieces in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
- Cook for 10–12 minutes, shaking the basket halfway through. The salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
- Phase 3: Warm Tortillas and Assemble. While the salmon rests for 2 minutes, warm the tortillas on a dry skillet or quickly flash them in the air fryer for 1 minute at 350°F (175°C).
- Assemble the tacos by layering a warmed tortilla with the air-fried salmon chunks and topping liberally with the chilled Cilantro-Lime Slaw. Garnish and serve immediately.