Mini Salmon Fish Tacos

Ingredients for Tacos

  • 1 pound wild caught Salmon, cut into small strips
  • 3 tortillas, cut into smaller circles (I used a measuring cup to cut my pieces, but you can also use a regular cup)
  • Coleslaw (recipe below)
  • All purpose flour
  • 2 eggs beaten
  • Panko breadcrumbs
  • Tartar sauce
  • Sriracha sauce
  • Avocado Slices
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika

Instructions for Tacos

  1. Cut your salmon into slices
  2. Add your flour to a bowl and add seasonings to the flour, mix well. Add eggs to another bowl and beat them well. Add panko to a third bowl.
  3. Add each slice of salmon to the flour, shake off any excess flour. Dip into egg wash and let any excess egg drip off. Dip into panko and make sure it is well coated.
  4. Once all of your pieces are covered in the panko, lightly grease the bottom of your air fryer tray and add your salmon. Cook your salmon for 12-15 minutes in 360 degrees, flipping halfway. (You can also cook in the oven in 375 degrees for 10-12 minutes).

Ingredients for Coleslaw

  • Shredded cabbage and carrots
  • 3 tablespoons greek yogurt
  • Juice of 1-2 lemon
  • 2 teaspoons red wine vinegar
  • 1 tablespoon salt
  • 1 teaspoon pepper
    • Mix it all together in a bowl
  • TO MAKE THE TORTILLA SHELLS – preheat oven to 350 degrees. Once you cut your smaller circles, flip over a muffin tin and spray lightly with olive oil. Fit each circle in between each muffin ridge. Spray the top off the tortilla shells again with olive oil. Cook in the oven for 5-7 minutes (be careful not to burn the bread).

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