Air Fryer Crispy BBQ Salmon Tacos
with Zippy Cuke Slaw, Cilantro & Lime
Cooking time
15 minutes
Servings
2/4
Calories
800 /serving
Think barbecue cuisine, and your mouth waters for sweet and smoky flavours. With whiffs of hickory wood, sugared spices and cayenne, this salmon has southern style crisped right in—and thanks to the Air Fryer, it happens with less oil and less mess than traditional frying techniques. Load chunky pieces onto warm tortillas along with spiced mayo and a refreshing cucumber-cabbage slaw. Lime wedges and chopped cilantro make for a more-ish garnish.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Bunch of cilantro
- 2 Cucumbers
- 1 Lime
- 60ml Mayonnaise
- 6 Wheat flour tortillas
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Eggs, Salmon, Wheat
You will need:
Oil
Salt & pepper (S&P)
Microwave
Parchment paper
Air fryer
Total Fat
53 g
Saturated Fat
8 g
Sodium
820 mg
Total Carb
49 g
Sugars
6 g
Protein
35 g
Fibre
5 g
Preparation
Mise en place
Preheat the air fryer to 400°F. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Roughly chop the cilantro leaves and stems. Halve the lime; juice ½ and quarter the remaining ½.
Fry the salmon
Pat the salmon* dry with paper towel and rub with a drizzle of oil; season with ½ the spices and S&P. Place on a small piece of parchment paper in the air fryer basket and fry, 4 to 6 min., until browned and cooked as desired.
Make the slaw
Meanwhile, in a large bowl, combine the lime juice, ½ the cilantro, ⅓ of the mayo, a drizzle of oil, a pinch of the remaining spices and S&P. Add the cabbage and cucumbers; toss well.
Make the spiced mayo
In a small bowl, combine the remaining mayo and spices, and S&P.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
Divide the tortillas between your plates. Spread with the spiced mayo. Top with the salmon (flake into large pieces) and slaw. Garnish with the remaining cilantro and the lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
