Air Fryer Salmon Tacos (Grain-Free/Dairy-Free)
Chili rubbed salmon conveniently cooked in the air-fryer, layered into grain-free taco shells and doused in a creamy, sweet sriracha aioli sauce.
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 lime wedges (for serving)
- 1 cup black beans
- 1 cup shredded cabbage slaw
- 1 sliced avocado
- 1 tablespoon chopped cilantro
For the Sriracha Aioli
- ¼ cup mayonnaise
- 1 tsp sriracha
- 1 teaspoon honey
Instructions
- Mix all the seasonings together.
- Pat your salmon fillets dry with a paper towel.
- Drizzle the fillets with olive oil and rub each side to coat the fillet completely.
- Evenly sprinkle the seasoning mixture over the fillets on both sides, then squeeze lime juice over them.
- Place the salmon fillets in the air fryer. Choose the bake setting at 325 and cook for 7 minutes. Then switch the setting to air fryer mode and continue to cook for 3 minutes.
- Remove the salmon and allow it to rest for a few minutes, then shred the salmon.
- While the salmon is cooking, slice all the toppings you would like to add. My favorites are shredded cabbage slaw, avocados, cilantro and lime wedges.
- Heat up the black beans. You can pop them in the microwave or heat in a small saucepan on the stove.
- Mix together the sauce. In a small bowl, add mayo, sriracha and honey and mix well.
- Heat up your taco shells or prepare your tortilla the way you enjoy best.
- Now to assemble the tacos. First, add the salmon to the taco shell/tortilla, then the black beans. Next, smother with the sriracha aioli. The way the aioli melts into the salmon and black beans is so delicious. Now, add on the cabbage slaw, avocado slices and cilantro. Squeeze a little lime over the top and drizzle on more aioli if you desire. Enjoy!