Air-Fried Salmon Tacos
No matter how you slice it, you can’t really go wrong with tacos. If you have fresh ingredients and a tasty salsa, you’re pretty much good to go. The one kind of taco I feel iffy about is the notorious fried fish taco — beer battered white fish that is fried, then lathered in fattening aioli, topped with slaw and sandwiched in a tortilla. Now, these are delicious, but why un-healthify something that’s already so perfect and simple? Don’t get me wrong, I love the taste of fish tacos, but I never see the point in ordering them due to how heavy they are compared to the average chicken taco.
That’s why I came up with this air-fried salmon taco recipe, that’s packed with omega-3’s! You know I love my healthy fats because they are great for almost everything. So, for this recipe, I first create a chipotle corn “aioli,” which is essentially puréed corn with cashew milk and seasonings. Then, I coat my salmon with crushed tortilla chips (I chose cauliflower tortilla chips because #health, but you can choose whatever you want) and then I air-fried the salmon until it was perfectly crispy. Throw the aioli and salmon onto a sprouted corn tortilla with guacamole and salsa, and this is my fried fish taco dream without the guilt.
Prep: 10 minutes
Cook Time: 25 minutes
Chipotle Corn “Aioli”
1 1/2 cups corn
1/4 cup cashew milk or cream
1 tablespoon avocado oil
1/2 teaspoon chipotle seasoning
1/2 lime, juiced
Air-Fried Salmon Taco
1 1/4 lbs salmon (if you eat a lot, go for 1.5 lbs)
Juice of 1 lime
1/4 cup avocado oil
1 teaspoon chipotle powder
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste
1 cup tortilla chips of your choice, finely crushed
Sprouted corn tortillas
Pico de Gallo
Red onion slices
Boil the corn until tender, and set aside to cool. Cut the kernels off the corn and put into a food processor.
Add cashew milk, avocado oil, chipotle seasoning, salt, pepper and lime juice to the corn and pulse until a smooth consistency is formed. If you want a less thick consistency, add more cashew milk.
Set the corn “aioli” aside and make your salmon.
Pat your salmon dry and slice the salmon into smaller filets. Remove the skin.
In a bowl, combine avocado oil, lime juice, chipotle powder, garlic powder, salt and pepper and mix until thoroughly combined.
Line a baking sheet or air-fry pan with tin foil, and place your salmon slices onto the tin foil. Brush all of your marinade onto the salmon filets and let them sit for 10 minutes, while you create your tortilla chip “bread crumbs.”
In a food processor, finely crush the tortilla chips.
Top the salmon with crushed tortilla chips and put into the air-fryer for 15 minutes at 400 degrees, or until crispy. If you are not using an air-fryer, broil your salmon for 10-12 minutes on high, until golden brown.
While the salmon is cooking, char the sprouted corn tortillas on the stovetop.
Spread chipotle corn “aioli” onto the corn tortilla and add red onion, guacamole and pico de Gallo. Top with air fried salmon and enjoy!