These air fryer salmon tacos with mango salsa are one of those meals where everything just works — flaky, perfectly seasoned salmon with a vibrant, juicy mango topping that keeps every bite bright. The air fryer gives the salmon a lightly crisp exterior while keeping the inside tender and flaky without any fuss.
While you’re here, you might also love my Air Fryer Chicken Egg Rolls — they bring the same fresh vibe with an even quicker cook time. Here is the air fryer salmon tacos recipe, delicious and easy!
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Why You’ll Love This Recipe
• Fresh and vibrant flavor combination: The smoky salmon paired with sweet mango and lime creates the perfect balance.
• Quick and healthy meal: From seasoning to serving in under 30 minutes.
• Sweet, smoky, and tangy contrast: Every bite has depth and brightness.
• Perfect for entertaining: They look impressive but are surprisingly simple to make.
Video Instructions
Ingredients & Substitutions
• Salmon: I like using fresh salmon fillet and cutting it into even taco-sized pieces so it cooks uniformly. Mahi mahi or cod work well if you prefer a milder fish.
• Mango: Ripe but firm mango holds its shape best. Pineapple or peach can work as fun substitutes.
• Tortillas: Corn tortillas give a more traditional taco feel; flour tortillas are softer and easier to fold.
• Cilantro: I love the brightness it adds, but parsley works if cilantro isn’t your favorite.
Instructions
Step 1 – Season the Salmon
Pat salmon dry and cut into taco-sized pieces. Drizzle with olive oil and season with chili powder, garlic powder, paprika, salt and pepper.
Step 2 – Air Fry the Salmon
Preheat the air fryer to 390°F (200°C). Place salmon in a single layer in the basket. Air fry for 8–10 minutes until flaky and cooked through.
Step 3 – Make Mango Salsa
In a bowl, combine diced mango, red onion, cilantro and lime juice. Mix gently and set aside.
Step 4 – Warm Tortillas
Warm tortillas in a skillet or air fryer for 1–2 minutes.
Step 5 – Assemble Tacos
Arrange salmon into tortillas. Top with mango salsa and optional toppings like sour cream, crema or shredded cabbage. Serve immediately.
Pro Cooking Tips
• Don’t overcook the salmon: I remove it as soon as it flakes easily with a fork to keep it moist.
• Cut evenly sized pieces: This helps everything cook at the same rate in the air fryer.
• Assemble just before serving: Keeping components separate prevents soggy tortillas.
• Taste the salsa before serving: A small extra squeeze of lime can really make it pop.
FAQs
Yes — You would need to thaw completely and pat dry before seasoning and cooking.
Absolutely. I like to add diced jalapeño or chili flakes to the salsa when I want a spicier version.
Yes. The salsa can be made a few hours in advance and stored chilled. I cook the salmon fresh for the best texture.
Rate This Recipe
Air Fryer Salmon Tacos
Ingredients
- 1 lb salmon fillet, skin removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup diced ripe mango
- ¼ cup finely diced red onion
- 2 tablespoon chopped fresh cilantro
- 1 tablespoon lime juic
- 8 small tortillas
- salt to taste, optional
Instructions
- Pat salmon dry and cut into taco-sized pieces. Drizzle with olive oil and season with chili powder, garlic powder, paprika, salt and pepper.
- Preheat the air fryer to 390°F (200°C). Place salmon in a single layer in the basket. Air fry for 8–10 minutes until flaky and cooked through.
- In a bowl, combine diced mango, red onion, cilantro and lime juice. Mix gently and set aside.
- Warm tortillas in a skillet or air fryer for 1–2 minutes.
- Arrange salmon into tortillas. Top with mango salsa and optional toppings like sour cream, crema or shredded cabbage. Serve immediately.
Notes
Taste & Texture
Tender, flaky salmon with light smoky seasoningJuicy, sweet mango salsa with fresh citrus brightness
Soft tortillas holding everything together
Storage, Freezing & Reheating
Fridge: Store salmon and salsa separately in airtight containers for up to 2 days.Freezer: Freeze cooked salmon (without salsa) for up to 1 month.
Reheat: Air fry at 350°F (175°C) briefly until warmed through, then assemble fresh tacos.
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