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30-Minute Salmon Tacos

  • Author: Linda Kurniadi


A quick and easy 30-minute salmon tacos that make a perfect weeknight dinner option. A little prep with everyday ingredients and then ready in 30 minutes.




  • 12-ounces (3/4 pounds) salmon
  • 1 teaspoon paprika powder
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste

Other ingredients:

  • 810 flour tortillas
  • Avocado cilantro dressing recipe
  • 1 cup frozen corn kernels, thawed
  • 1 cup cherry tomatoes, halved
  • 23 cups vegetables, shredded or chopped
  • 1 tablespoon oil or unsalted butter
  • Juice of 1 lime
  • Jalapeno, optional


  • Air fryer salmon: rub the salmon with paprika powder, garlic powder, onion powder, and salt. Turn the air fryer to 400 degrees. Place the salmon skin-side down in the basket of your air fryer and cook for 10 minutes. Chop up cooked salmon and set aside.
  • Roasted corn: heat the frying pan with oil and add corn kernels. Sautee until golden and crunchy. Set aside.
  • Warm the tortillas: heat the tortillas in a skillet over medium-high heat until golden brown and toasted, about 30-60 seconds. Flip and cook for another 30-60 seconds.
  • To assemble: add a few vegetables, roasted corn, tomatoes, and salmon. Top with avocado cilantro dressing.