Air Fryer Salmon Tacos
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.
Servings 4
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.