Simple Salmon Tacos

Marinate your salmon

Optional: Remove skin from salmon. Place salmon skin side up on a cooling rack placed on top of a sheet pan. Slowly pour boiling water over all the skin and let sit for 1 minute. The skin should easily peel off.

Slice salmon into 1 inch cubes, toss with 1 tbsp oil, 1 tbsp tajin, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder. Mix well and set aside while you prep your other parts.

Make your slaw

Thinly slice cabbage and add to a bowl. Drizzle with 1 tbsp red wine vinegar, 1/2 tbsp sugar, 1/2 tsp salt and 1/4 cup mayo. Mix well and taste, adding extra of any of the components to your liking. Set aside.

Make your chipotle crema

To a blender or food processor, add 1 cup plain skyr, and 1 - 3 chipotle peppers (1 has a kick, 3 is very spicy) with a scoop of the sauce. Add juice of 1 lime, 1/2 tsp salt, and blend until smooth. Taste and add more lime or salt if you like. Add a bit of water to thin out and make drizzleable.

Make your gaucamole

Scoop insides of avocados into a bowl. Add 1/4 tsp garlic powder, 1/8 tsp onion powder, a pinch of salt and juice of half a lime. Mash it together and set aside. If you are setting aside for more than 10 minutes, top with saran wrap pressed down so no air can touch the gaucamole to prevent it from going brown.

Cook your salmon

Preheat air fryer to 400. Cook salmon for 3 minutes until internal temp hits 145F.

Assemble tacos

Assemble tacos with guac, slaw, salmon, a drizzle of your chipotle crema, and pickled jalapenos.