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Air-Fryer Salmon Tacos with Roasted Pineapple Slaw
Photography by Daniel J. van Ackere. Styling by Chantal Lambeth.

Air-Fryer Salmon Tacos with Roasted Pineapple Slaw

Headshot of Afton Cyrus
By Afton Cyrus
4.5(52)
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Time

50 minutes (18 minutes cook time)

Yield

Serves 2 to 4

Ingredients

Ingredient check list

Why This Recipe Works

For a lighter take on this treat, we swapped in salmon for the typical white fish. Since salmon is naturally rich, it wouldn't need to be battered and fried; a spice rub instead gave the fillets a nice crust, and air-frying them skin-on atop a foil sling ensured they would hold together and emerge perfectly moist inside. For a slaw that stood up to the salmon, we wanted to incorporate a bright, fruity element. Pineapple caught our attention; we could roast pieces in the air fryer, allowing them to caramelize a bit before combining them with crunchy coleslaw mix, cilantro, and lime—a perfect bright complement to the fish. For a creamy topping, in lieu of a heavy sour cream–based sauce we mashed avocado with lime juice, salt, and pepper. Spread onto warmed corn tortillas, the avocado mash held the moist, flaky fish and tangy slaw in place for a perfect bite.

Before You Begin

If using wild salmon, cook it until it registers 120 degrees.

Instructions

  1. Toss coleslaw mix with 3 tablespoons lime juice, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside.
  2. Toss pineapple with 1 teaspoon oil in separate bowl; transfer to air-fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook until pineapple is browned at edges, 12 to 16 minutes, tossing halfway through cooking. Transfer to now-empty bowl and set aside; let air-fryer basket cool slightly.
  3. Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
  4. Combine paprika, coriander, cayenne, ⅛ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Pat salmon dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle tops and sides of fillets with spice mixture. Arrange fillets skin side down on sling in prepared basket, spaced evenly apart. Return basket to air fryer and cook salmon until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 6 to 10 minutes, using sling to rotate fillets halfway through cooking.
  5. Meanwhile, using fork, mash avocado with remaining 1 tablespoon lime juice in medium bowl. Season with salt and pepper to taste. Drain coleslaw mixture and return to now-empty bowl. Stir in pineapple and cilantro.
  6. Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to plate, leaving skin behind. Using 2 forks, flake salmon into rough 1-inch pieces. Serve on tortillas with slaw and mashed avocado, passing lime wedges separately.

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