I’m not someone who gets excited for salmon anything. But these salmon tacos are on another level. They are now up there with my birria tacos. Maybe even better. Because something is going on that usually only happens when you get tacos in a restaurant. Multiple layers of flavors and textures that all work together in perfect fashion to deliver a bite that is everything: savory, sweet, crunchy, creamy, sour, meaty, drippy deliciousness. The tacos have two kinds of sauce, a honey chipotle sauce that marinates the salmon but also goes on top along with Chuy’s creamy jalapeno ranch sauce. The two work perfectly together to deliver creaminess, sweetness and a bit of spice (but not much). Just be sure you buy canned chipotle sauce and not canned chipotles in adobo sauce. They are not the same. The latter is much, much spicier. Chipotle sauce is mild with chipotle flavor minus the heat.
The salmon is cooked in an air fryer after marinating in the honey chipotle sauce. This gives amazing flavor and texture. The sauce caramelizes around the salmon, especially the ends of each piece. A bonus about using the air fryer is there is little smell and virtually no mess to clean up. If you’ve pan fried salmon you know how gross it can become. The air fryer method is so much better and even dulls the salmon flavor I noticed. This is great for picky eaters who think they “hate” salmon.
Another layer of sweet comes from the corn salsa. It’s a simple combination of sauted diced purple onion, frozen corn, seasoning and fresh chopped cilantro. The best frozen corn brand I have found is the Good & Gather gold and white blend from Target. Makes a huge difference in recipes. It’s sweet and holds its texture well. It won’t turn to mush! If I can’t use fresh corn off the cob, this is what I’m grabbing.
The savory notes come from the salmon itself, smashed avocado along with the flour tortillas. If you can char them over an open a flame (just a bit) it adds ever MORE flavor. Finally the sour notes come from the lime the slaw is tossed in. This helps cut the sweetness from the chipotle honey sauce and corn salsa. This is truly a perfect taco that will wow everyone. I can’t wait for you to make them.
Air Fryer Salmon Tacos
Ingredients
Honey Chipotle Sauce
- 7.76 oz can Chipotle Sauce La Costena
- 1/2 c honey
Chuy's Jalapeno Ranch
- 1 c mayonnaise
- 3/4 c sour cream
- 1/2 c buttermilk
- 1 ranch packet
- 2 tomatillos
- 1 bunch cilantro leaves
- 3/4 c pickled jalapenos with some of the juice
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
Corn Salsa
- 12 oz sweet frozen corn Good & Gather gold and white blend
- 1/2 purple onion diced
- 2 tbsp salted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh chopped cilantro
Smashed Avocado
- 2 medium avocadoes
- 1 1/2 tsp garlic powder
- 1 1/2 tsp kosher salt
- 3/4 tsp pepper
- 1 tbsp freshly squeezed lime juice
Tacos
- 2 lb salmon skin removed, cut into bite size pieces
- 1 tsp kosher salt (season salmon)
- 1/2 tsp black pepper (season salmon)
- 2 c slaw mix
- 1/2 lime
- flour tortillas
Instructions
- Add honey and chipotle sauce to a pot over low heat. Heat up until combined. Stir, remove from heat and set aside. It will be runny but will thicken up a bit as it sits.
- Remove skin from salmon with a sharp knife. It's easier to work in sections. Cut salmon into filets and with the flesh side up put pressure on top of the fish with one hand while you run a sharp knife between the skin and the flesh. Discard the skin. Cut salmon into bite size pieces.
- Place salmon in a bowl and add 1/3 cup of the chipotle honey sauce to the salmon along with 1 tsp of kosher salt and 1/2 tsp black pepper. Stir and set aside to marinate while you make everything else.
- For the chuy's jalapeno ranch it's helpful to have this already made and stored in the fridge. It will keep fresh for two weeks. Just place all the ingredients in a food processor and blend until smooth and creamy.
- For the corn salsa, melt 2 tablespoons salted butter over low medium heat. Add red onion and saute for 8 minutes. Add a bag of the frozen corn (can be frozen). Cook until the corn is heated through, about 7 minutes. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Add chopped cilantro. Stir and remove from the heat.
- For the smashed avocado smash two medium avocadoes in a mixing bowl. Add salt, garlic powder, pepper and lime juice. Mix until well combined then cover with saran wrap directly on the smashed avocado so it doesn't turn brown. Store in the refrigerator until you're ready to use.
- To cook the salmon place half of the salmon bites in the air fryer. Cook on 400 degrees for 8 minutes. If the salmon needs more time cook no more than 2 minute intervals. You want some sticky burnt edges.
- Add slaw to a mixing bowl and squeeze half a lime over and toss until everything is coated.
- Toast tortillas over an open flame if you have a gas stove or warm in the microwave.
- Build the tacos by spreading smashed avocado on bottom, a scoop of the corn salsa, a portion of the salmon bites, slaw and finally the chuy's jalapeno ranch and more honey chipotle sauce on top.