Crispy Air Fryer Salmon Tacos with Caesar Salad and Cucumber

These air fryer salmon tacos are a fresh and healthy take on fish tacos, featuring blackened salmon flaked into warm tortillas with a creamy Caesar salad, cucumber ribbons and Parmesan curls. The air fryer gives the salmon a perfect crust without deep-frying, saving time and calories.

Topped with crunchy croutons and a squeeze of lemon, each bite is a mix of textures and flavors. This recipe is quick enough for a weeknight dinner but impressive enough for guests.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and discard root end from lettuce; dry leaves thoroughly and chop into bite-size pieces. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons. Quarter lemon. Gently crush croutons in their bag.
2. Pat salmon dry with paper towels; season all over with a drizzle of oil, half the Blackening Spice (all for 4 servings), salt and pepper. Coat air fryer basket with nonstick cooking spray; arrange salmon side by side in basket (for 4, work in batches if necessary). Air-fry at 390°F until cooked through, 8-10 minutes. Once salmon is done, remove and discard skin. Transfer salmon to a medium bowl; use a fork to break into pieces. Let cool 5 minutes.
3. Meanwhile, in a second medium bowl, combine lettuce, cucumber, half the dressing, a squeeze of lemon juice, a pinch of salt and pepper. Using a peeler, shave half the Parmesan over salad; toss to coat.
4. Heat a large dry pan over medium heat. Working one at a time, add tortillas and cook until warmed and pliable, 30-60 seconds per side. TIP: For crispier tortillas, heat a drizzle of oil or butter in pan before adding. Spread remaining dressing on one side of each tortilla. Top with salad and salmon. Sprinkle with croutons and shave remaining Parmesan over tacos. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or trout. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat salmon in the air fryer and assemble fresh.

Can I make this recipe gluten-free?

Use gluten-free tortillas and check that your croutons and dressing are gluten-free.