Air-Fryer Chipotle Salmon Tacos
By Lawman JohnsonPublished on March 5, 2024
Time
40 minutes
Yield
Serves 2 to 4
Ingredients
1 tablespoon sugar 1⁄2 teaspoon grated lime zest, plus 7 tablespoons juice (4 limes), divided2 small shallots, sliced into thin rings1⁄2 cup sour cream 2 tablespoons minced canned chipotle chile in adobo sauce, divided3⁄4 teaspoon table salt, divided3 cups shredded green cabbage 3 scallions, sliced thin3 tablespoons minced fresh cilantro 1⁄2 teaspoon ground cumin 1⁄2 teaspoon granulated garlic 2 (8-ounce) skin-on salmon fillets, 1 1⁄2 inches thick6–12 (6-inch) corn tortillas, warmed
Before You Begin
If using wild salmon, cook it until it registers 120 degrees; start checking for doneness after 5 minutes in step 4. Serve with lime wedges.
Instructions
- Microwave sugar and ¼ cup lime juice in liquid measuring cup until sugar is dissolved and juice is steaming, about 45 seconds. Add shallots and stir to combine; set aside.
- Whisk lime zest, sour cream, 1 tablespoon chipotle, ¼ teaspoon salt, and 1 tablespoon lime juice together in small bowl; set aside. Toss cabbage, scallions, cilantro, remaining 2 tablespoons lime juice, and ¼ teaspoon salt together in medium bowl; set aside.
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Combine cumin, granulated garlic, remaining 1 tablespoon chipotle, and remaining ¼ teaspoon salt in second small bowl. Pat salmon dry with paper towels and rub tops and sides of fillets with chipotle-cumin mixture. Arrange fillets skin side down on prepared sling, spaced evenly apart. Place basket in air fryer; set temperature to 400 degrees; and cook until centers of fillets are still translucent when checked with tip of paring knife and salmon registers 125 degrees (for medium-rare), 6 to 10 minutes.
- Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets, between flesh and skin, and transfer to plate, leaving skin behind. Using 2 forks, flake salmon into rough 1-inch pieces. Drain shallots in fine-mesh strainer. Serve salmon on tortillas with chipotle-lime sauce, cabbage slaw, and pickled shallots.
Time
40 minutesYield
Serves 2 to 4Ingredients
1 tablespoon sugar
1⁄2 teaspoon grated lime zest, plus 7 tablespoons juice (4 limes), divided
2 small shallots, sliced into thin rings
1⁄2 cup sour cream
2 tablespoons minced canned chipotle chile in adobo sauce, divided
3⁄4 teaspoon table salt, divided
3 cups shredded green cabbage
3 scallions, sliced thin
3 tablespoons minced fresh cilantro
1⁄2 teaspoon ground cumin
1⁄2 teaspoon granulated garlic
2 (8-ounce) skin-on salmon fillets, 1 1⁄2 inches thick
6–12 (6-inch) corn tortillas, warmed
Ingredients
1 tablespoon sugar
1⁄2 teaspoon grated lime zest, plus 7 tablespoons juice (4 limes), divided
2 small shallots, sliced into thin rings
1⁄2 cup sour cream
2 tablespoons minced canned chipotle chile in adobo sauce, divided
3⁄4 teaspoon table salt, divided
3 cups shredded green cabbage
3 scallions, sliced thin
3 tablespoons minced fresh cilantro
1⁄2 teaspoon ground cumin
1⁄2 teaspoon granulated garlic
2 (8-ounce) skin-on salmon fillets, 1 1⁄2 inches thick
6–12 (6-inch) corn tortillas, warmed
Ingredients
1 tablespoon sugar
1⁄2 teaspoon grated lime zest, plus 7 tablespoons juice (4 limes), divided
2 small shallots, sliced into thin rings
1⁄2 cup sour cream
2 tablespoons minced canned chipotle chile in adobo sauce, divided
3⁄4 teaspoon table salt, divided
3 cups shredded green cabbage
3 scallions, sliced thin
3 tablespoons minced fresh cilantro
1⁄2 teaspoon ground cumin
1⁄2 teaspoon granulated garlic
2 (8-ounce) skin-on salmon fillets, 1 1⁄2 inches thick
6–12 (6-inch) corn tortillas, warmed
Why This Recipe Works
We wanted lighter, more healthful fish tacos, as opposed to the battered and deep-fried variety, so we turned to the air fryer and ditched the batter in favor of a spice rub. The rub, a combination of canned chipotle chile, cumin, granulated garlic, and salt, provided irresistible smoky flavor, and air frying dried the spices into a crisp crust. Using skin-on fillets and a foil sling kept the fish together while it was cooking and made it easier to remove from the frying basket. A bright, fresh slaw complemented the spiced, perfectly cooked salmon, and a creamy chipotle-lime sauce helped bring all the elements together. Some quick-pickled shallots gave the tacos an extra pop.
Before You Begin
If using wild salmon, cook it until it registers 120 degrees; start checking for doneness after 5 minutes in step 4. Serve with lime wedges.
Instructions
- Microwave sugar and ¼ cup lime juice in liquid measuring cup until sugar is dissolved and juice is steaming, about 45 seconds. Add shallots and stir to combine; set aside.
- Whisk lime zest, sour cream, 1 tablespoon chipotle, ¼ teaspoon salt, and 1 tablespoon lime juice together in small bowl; set aside. Toss cabbage, scallions, cilantro, remaining 2 tablespoons lime juice, and ¼ teaspoon salt together in medium bowl; set aside.
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Combine cumin, granulated garlic, remaining 1 tablespoon chipotle, and remaining ¼ teaspoon salt in second small bowl. Pat salmon dry with paper towels and rub tops and sides of fillets with chipotle-cumin mixture. Arrange fillets skin side down on prepared sling, spaced evenly apart. Place basket in air fryer; set temperature to 400 degrees; and cook until centers of fillets are still translucent when checked with tip of paring knife and salmon registers 125 degrees (for medium-rare), 6 to 10 minutes.
- Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets, between flesh and skin, and transfer to plate, leaving skin behind. Using 2 forks, flake salmon into rough 1-inch pieces. Drain shallots in fine-mesh strainer. Serve salmon on tortillas with chipotle-lime sauce, cabbage slaw, and pickled shallots.
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