Air Fryer Salmon Tacos with Mango Chipotle Glaze
A delightful dish featuring tender salmon in a sweet and smoky mango-chipotle glaze, nestled in soft corn tortillas, perfect for any casual gathering.
Ingredients
For the salmon
- 4 fillets Skinless Salmon Fillets Fresh, juicy fillets provide a rich base.
- 1/2 cup Mango Chutney Adds a burst of tropical flavor.
- 2 tablespoons Chipotle Paste Provides smoky heat.
- 1 cup Hispi Cabbage Adds a crisp texture.
- 1 medium Red Onion Finely sliced for slaw.
- 1/4 cup Fresh Dill Herbaceous addition to the filling.
For assembly
- 2 pieces Lime For zesty brightness.
- 4 pieces Small Corn Tortillas Serves as the taco base.
- 1/2 cup Sour Cream For a creamy contrast.
- 1 tablespoon Olive Oil For richness.
- 1 to taste Salt and Black Pepper For seasoning.
- 1 piece Scotch Bonnet Chilli Thinly sliced for heat.
- 4 pieces Radish For a peppery crunch.
- 2 stalks Spring Onion For a mild flavor and crunch.
Instructions
Preparation
- Preheat the Air Fryer to 240°C.
- Dice the skinless salmon fillets into medium-sized cubes.
- Season the salmon with salt and place in a parchment-lined tray.
- Mix mango chutney and chipotle paste in a bowl and coat the salmon.
- Slice the Hispi cabbage and red onion for the slaw, mixing with salt and lime juice.
- Slice the Scotch bonnet chili, adding salt and lime juice.
- Prepare the corn tortillas according to package instructions.
Cooking
- Place the salmon tray in the air fryer and cook for 6-8 minutes.
Assembly
- Remove the salmon from the air fryer and flake into smaller pieces.
- Assemble tacos starting with corn tortillas, adding sour cream, salmon, slaw, sliced chili, spring onions, and radish.
Serving
- Serve and enjoy the tacos immediately!
Notes
For extra flavor, marinate salmon in the glaze for 30 minutes before cooking. Swap Scotch bonnet for jalapeños for a milder taste.