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Air Fryer Salmon Tacos

Salmon bites get tossed in a honey chipotle sauce and air fried then layered in toasted tortillas with smashed avocado, sweet corn salsa, crunchy slaw, chuy's jalapeno ranch and more honey chipotle sauce.
5 from 1 vote
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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.
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