Air Fryer Salmon Tacos with Pineapple Salsa

Crispy seasoned salmon fills warm tortillas with juicy pineapple salsa, crunchy cabbage, and a cool lime crema for a fresh, fast weeknight dinner.

Prep: 25 min · Cook: 10 min · Yield: 4 · Method: Air Fryer

Ingredients

• 1.25 pounds skinless salmon fillet
• 12 corn tortillas
• 3 cups shredded green cabbage
• 2 cups fresh pineapple
• 0.25 cup red onion
• 0.25 cup fresh cilantro
• 3 lime
• 0.5 cup plain greek yogurt
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon garlic powder

Cooking instructions

1. Pat the salmon dry. Cut it into 1-inch cubes and toss with olive oil, chili powder, cumin, garlic powder, and 1/2 teaspoon of the salt. (about 5 min)
2. For the salsa, combine the diced pineapple, finely chopped red onion, cilantro, the juice of 1 lime, and the remaining 1/2 teaspoon salt. Stir and set aside. (about 5 min)
3. Whisk the Greek yogurt with the juice of 1 lime. Add 1 to 2 teaspoons of water if needed to make a drizzling consistency. (about 2 min)
4. Preheat the air fryer to 400°F. Arrange the salmon in a single layer in the basket, leaving space between pieces. Air-fry for 7 to 10 minutes, shaking the basket halfway through, until browned and the thickest piece reaches 145°F internally. (about 10 min) — 400°F
5. Warm the tortillas in the air fryer for 30 to 45 seconds, or heat them briefly in a dry skillet, until pliable. (about 1 min)
6. Fill each tortilla with cabbage, crispy salmon, pineapple salsa, and lime crema. Serve with the remaining lime cut into wedges. (about 3 min)