Ingredients
Method
- Pat salmon fillets completely dry with paper towels. In a small bowl, combine chili powder, garlic powder, smoked paprika, and salt. Drizzle salmon with olive oil, then generously rub with the spice mixture. Let the salmon rest for 10-15 minutes.
- In a large bowl, combine shredded cabbage and chopped cilantro. In a separate small bowl, whisk together plain Greek yogurt and lime juice until smooth. Pour the dressing over the cabbage mixture and toss until thoroughly coated. Cover and chill the slaw in the refrigerator for at least 15 minutes.
- Preheat your air fryer to 400°F (200°C) for 5 minutes. Carefully place seasoned salmon fillets in a single layer in the preheated air fryer basket, ensuring not to overcrowd. Air fry for 10-14 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove the salmon, let it rest for 5 minutes, then flake into bite-sized pieces.
- Warm tortillas using your preferred method (microwave, stovetop, or oven). Layer each warm tortilla with a generous spoonful of the creamy lime slaw, then pile on a healthy portion of the flaky air-fried salmon. Serve immediately.
- Optionally, garnish with avocado slices, extra cilantro, cotija cheese, or a dash of hot sauce.
Nutrition
Notes
Ingredient Swap: I've found that using sour cream or even a touch of mayonnaise in place of Greek yogurt in the slaw dressing works wonderfully if you're looking for a richer,