This spicy air-fried tandoori salmon makes a fantastic filling for soft tacos. It’s an easy, healthy meal for midweek or weekend with bold flavours and simple ingredients that everyone will enjoy.
Salmon is a nutritious choice, rich in omega-3, protein and essential vitamins. Marinating salmon in Greek yogurt combined with a tandoori pickle or paste adds tang and spice while keeping the fish moist when air-fried. Served in warm tacos with a quick avocado and cucumber salad and a spoonful of the reserved yogurt mixture, these tacos are always a crowd-pleaser.
They’re quick to prepare, easy to adapt and work well for casual family dinners or when you’re entertaining. Below are notes on ingredients, simple instructions, and options for adapting the recipe.
Ingredient notes for air-fried tandoori salmon tacos
To make these tacos you’ll need:
- Natural Greek yogurt – used for the marinade and served with the tacos. Both light and full-fat yogurts work well.
- Tandoori pickle or tandoori spice paste – either will give a vibrant flavour; adjust amount to taste.
- Salmon – the recipe uses skinless salmon. If your fillet has skin you can leave it on and remove after cooking, or buy skinless pieces to save time. Fried salmon skin also makes a tasty crispy snack if you prefer.
- Small soft tacos or mini wraps – these are ideal for serving; you can use larger tortillas if you prefer.
- Avocado – diced for the salad and to add creaminess.
- Cucumber – diced and tossed with lime for a fresh crunch.
- Limes – use half a lime to dress the avocado and cucumber, and serve extra wedges with the tacos.
- Coriander leaves – roughly chopped for garnish. Substitute parsley if you dislike coriander.
How to make air-fried tandoori salmon tacos
These tacos come together in a few straightforward steps:
- Mix the tandoori pickle or paste into the Greek yogurt, then reserve about half of the mixture for serving.
- Cut the salmon into bite-sized cubes and toss with the remaining yogurt mixture. Chill for 30 minutes to marinate.
- Line the air fryer basket with a small piece of greaseproof paper if desired for easy cleanup. Arrange the salmon pieces in a single layer and air fry at 180°C for about 8 minutes, until cooked through.
- While the salmon cooks, dice the avocado and cucumber and squeeze over the juice of half a lime to make a quick salad.
- To assemble, spread some of the reserved yogurt mixture onto each taco, top with the avocado-cucumber salad, add the tandoori salmon and finish with chopped coriander and extra lime wedges.
Can you adapt the recipe?
Yes. This recipe is very flexible. Swap the salmon for white fish such as cod, use prawns, or replace seafood with chicken for a different protein. If you prefer not to use yogurt on the plate, make just enough for the marinade and serve with mayonnaise mixed with a little tandoori pickle instead.
What can you do with leftovers?
Cooked salmon will keep in the fridge for up to three days. Use leftovers in more tacos, in sandwiches, on top of salads, or in a rice bowl for quick lunches.
Can you cook a larger amount?
Yes. Double or triple the ingredients for more servings. If using an air fryer, you may need to cook in batches to avoid overcrowding. Alternatively, roast in the oven to cook larger quantities at once.
Can you cook it in the oven instead of the air fryer?
Yes. Preheat the oven to 180°C and bake the marinated salmon for about 10 minutes. For a charred finish, use the grill (broiler) setting for roughly 8 minutes, watching closely so it doesn’t burn.
Other ways to serve this tandoori salmon
This tandoori salmon is versatile and works well beyond tacos. Try:
- Served in a bowl with rice and roasted or steamed vegetables.
- As a topping for a jacket potato.
- In a salad with mixed leaves and a grain like couscous or rice.
- Cooked as whole fillets (don’t cut into cubes) and served with chips and vegetables or a simple salad.
Recipe
Air Fried Tandoori Salmon Tacos
Ingredients
- 2 tablespoons natural Greek yogurt
- 2 tsp tandoori pickle or paste
- 240 g salmon, skin removed
- 6 small soft tacos
- 1 avocado, diced
- 15 cm cucumber, diced
- 2 limes
- 10 g coriander leaves, roughly chopped
Instructions
- Mix the tandoori pickle or paste into the Greek yogurt and set aside half for serving.
- Cut the salmon into cubes and combine with the remaining yogurt mixture. Refrigerate for 30 minutes.
- Line the air fryer basket with a small piece of greaseproof paper if desired. Air fry the salmon at 180°C for 8 minutes, until cooked through.
- Dice the cucumber and avocado and toss with the juice of half a lime.
- Spread reserved yogurt mixture on each taco, top with the avocado-cucumber salad, add the salmon and finish with coriander and extra lime wedges.
Oven method
Preheat the oven to 180°C and bake the marinated salmon for about 10 minutes.
Grill (broil) method
Grill under a hot broiler for approximately 8 minutes, watching closely to prevent burning.
Notes
Nutritional information is approximate and provided as a guideline.
Nutrition
Calories: 644 kcal • Carbohydrates: 61 g • Protein: 35 g • Fat: 30 g • Fiber: 12 g
More recipes you might like
If you enjoy this salmon dish, try other simple seafood recipes or air-fryer favourites for variety and inspiration.
Keep in touch
If you make these air-fried tandoori salmon tacos or try any of the variations, I’d love to hear how they turn out. Feedback from readers is always welcome.