Preview
Crispy Salmon Tacos
20 min
Prep Time10 min
Cook Time30 min
Total Time
Ingredients (10 servings)
MetricImperial
Corn salsa
300g corn kernels, drained
2 tomatoes
1/2 small red onion
1/4 cup cilantro
1/2 lime, juiced
1/4 tsp salt
1/2 tsp black pepper
Avocado crema
1 avocado
4 tbsp light sour cream
3 jalapeños
1/4 tsp garlic powder
1/2 lime, juiced
1/2 tsp salt
1/2 tsp black pepper
Other ingredients
200g salmon
1/2 tsp salt
1/2 tsp black pepper
200g black beans, drained
10 corn tortillas
-Lime wedges
Make corn salsa
- Small dice red onion and tomatoes. Finely chop cilantro.
- In a bowl, mix together all salsa ingredients until combined. Taste and adjust seasoning if required. Set aside.
Make avocado crema
- Place all ingredients in a food processor and process until smooth, stopping to scrap down the sides if necessary.
- Taste and adjust seasoning if required. Set aside.
- Optional: if you want to make the tacos look nice, you can put the avocado crema in a sandwich bag and cut a little bit of the tip off so you can pipe the crema on the tacos.
Prepare other ingredients and assemble
- Small dice salmon fillet. Season with salt and pepper then air-fry at 400°F / 200°C for 5-7 minutes or until golden and crispy.
- Warm up tortillas according to package instructions.
- Assemble tacos by placing a bit of salmon, black beans, corn salsa and avocado crema on each one. Serve with lime wedges. Enjoy!
Notes
- Don’t have an air-fryer? You can also cook the salmon in the oven. Simply place salmon under the broiler setting for 10 minutes or until golden and crispy.
- Feel free to adjust the amount of jalapeños in the avocado crema according to your spice preference. Add more if you want more of a kick!
- For dairy-free, substitute sour cream with a vegan sour cream. Or, try this classic guacamole recipe instead.
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