These blackened salmon tacos are smoky, slightly spicy, and totally addictive. Coat air fryer salmon with a bold blackening seasoning, pair with a quick blackened ranch slaw, and enjoy a dinner ready in about 15 minutes between warm tortillas. Made with just 8 simple ingredients, this is one of those easy weeknight meals you’ll be excited about without any extra effort. The leftovers are also delicious the next day.
Tacos are a Cooking Burnout Club staple for me. When you’re low on energy and don’t want to think too much about dinner, tacos are almost always the way to go. I started making it as a new way to enjoy salmon, but after making blackened salmon in the air fryer over 10 times last summer, it quickly became my favorite way to use it. If a recipe is quick and easy and isn’t really worth the effort, I won’t keep making it. This was successful.
If, like me, tacos are your weeknight alternative, you might also like some other easy options. Chipotle Salmon Tacos, BBQ Salmon Tacos, and Air Fryer Chicken Tacos all cook in under 15 minutes and follow the same Cooking Burnout Club philosophy of delicious flavor, minimal prep, and processing dinner without much thought.
ingredient spotlight
This is not a complete list of materials. You can check it out in the recipe card below. this is just
Blackhead seasoning – You can use store-bought or make your own. If you want to mix it up yourself, check out the seasoning blend I use for Air Fryer Black Salmon. Either method will work here, so use the easiest one. Ranch Dressing – Use your favorite ranch. You can use store-bought or homemade tacos, but I usually go with store-bought because tacos tend to be on nights when I’m short on time or already overwhelmed.
step by step
tips for success
Pay attention to the thickness of the salmon. The salmon will cook quickly. If the fillets are thin, start checking for doneness at about 7 to 8 minutes. Use bagged coleslaw – I almost always use bagged coleslaw because chopping cabbage is a burnout-free cooking method. Broccoli slaw and shredded lettuce also go well.
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Brush the salmon with avocado oil and add 1/2 teaspoon salt and 1 tablespoon black seasoning to coat the fish.
1.25 pounds of salmon, Avocado oil spray, olive oil spray, 1/2 teaspoon salt, 1 tablespoon blackhead seasoning
Cook in the air fryer at 400F for 9 minutes (or bake in the oven at 425F for 12-13 minutes).
While the salmon is cooking, combine 1/2 cup ranch dressing, 1/2 teaspoon blackened seasoning, and 1/2 teaspoon salt.
1/2 cup ranch dressing, 1/2 teaspoon blackhead seasoning, 1/2 teaspoon salt
Add coleslaw mix to large bowl and pour ranch dressing over top. Stir well with tongs.
12 oz bag coleslaw mix
Serve tacos with coleslaw, flaked salmon, or other ranch dressing (optional).
8 tortillas
Warm the tortillas – Warming the tortillas before assembling them will make them more pliable and less likely to tear. I like to put them in the air fryer at 400F for 1 minute. Let the salmon rest – I like to let the salmon rest for 2-3 minutes before flaking it to redistribute the juices. Gently flake the salmon. To maintain the texture of the taco, break it into larger pieces rather than shredding it too finely. Leftovers will keep in the fridge for 2-3 days and are perfect for chilling and adding to salads or reheating the next day for easy tacos.
Nutritional information display
Nutritional information table
Amount per serving
Where does the nutritional information come from? Nutritional information is provided by the USDA Food Database.
