Sweet and Sour Salmon Tacos

Servings: 8

Prep Time: 15 minutes

Cook Time: 8 minutes

Ingredients

• 500 gr (17 oz) salmon fillet, skinless
• 3 ml (1/2 tsp) salt
• 3 ml (1/2 tsp) black pepper
• 5 ml (1 tsp) sweet smoked paprika
• 15 ml (1 tbsp) olive oil
• 8 corn or wheat tortillas

Coleslaw

• 250 ml (1 cup) red cabbage, thinly sliced
• 125 ml (1/2 cup) carrot, grated
• 1/2 red onion, thinly sliced
• 30 ml (2 tbsp) mayonnaise
• 1/2 lime, juice
• 30 ml (2 tbsp) fresh cilantro leaves, chopped
• Salt and pepper to taste

Garnish

• Store-bought sweet and sour sauce
• Fresh cilantro for garnish (optional)

Preparation

1. Cut the salmon fillet into thick strips.
2. Season with salt, pepper, sweet smoked paprika and drizzle with olive oil to coat well.
3. Preheat the airfryer to 200°C (400°F).
4. In the Airfryer basket, arrange the salmon strips in a single layer and cook for 6 to 8 minutes,
5. until they are tender and slightly crispy on the outside.
6. In a bowl, mix the red cabbage, carrot, red onion, mayonnaise, lime juice, coriander,
7. salt and pepper. Set aside in a cool place.
8. Heat the tortillas for a few seconds to make them soft.
9. Fill each tortilla, spread the coleslaw, the cooked salmon strips, drizzle with sweet and sour sauce. And
10. add a little fresh coriander on top, to taste. Serve immediately.