These tacos bring together zesty, air fried chili lime salmon bites with a sweet and crunchy peach and pepper salsa! Ready in just 15 minutes, these tacos are not only quick and easy but also bursting with flavor. You’ll want them on repeat all summer long!
I’m forever on a quest to come up with new & unique taco recipes. I love that tacos can feel so comforting and satisfying while still covering all your nutritional bases. And it seems like y’all are loving them too…I swear every taco recipe I post goes viral on Instagram lol.
My latest creation are these chili lime salmon tacos with peach and pepper salsa. It sounds unconventional, but trust me…it just works. This is the perfect recipe to use up all of your fresh summer produce! Stonefruit season doesn’t last too long…so make em while you still can.
Each of these delicious tacos is stuffed with air fried chili lime salmon bites and then piled high with a fresh, sweet and crunchy peach and pepper salsa. They feel elevated and arguably restaurant-worthy, yet they’re super simple to whip up and only take 15 minutes from start to finish. Plus, they’re gluten free and dairy free so everyone can enjoy them. Can’t wait to hear what you think!
Why You’ll Love these Chili Lime Salmon Tacos with Peach and Pepper Salsa
- It’s a unique way to switch up your usual Taco Tuesday routine!
- These tacos are ready in just about 15 minutes for a quick & delicious dinner.
- They’re the perfect balance of sweet, savory, smoky and tangy!
- These chili lime salmon tacos check all the boxes for a healthy dinner, with protein, healthy fats, complex carbs and veggies!
- They’re gluten free and dairy free!
- It’s an easy air fryer recipe that cooks super quickly.
What You Need to Make these Chili Lime Salmon Tacos with Peach and Pepper Salsa
For the Air Fryer Chili Lime Salmon:
- Atlantic Salmon: I typically prefer wild sockeye salmon but for this recipe it’s better to get Atlantic salmon so that you can have larger, thicker cubes that stay moist and don’t cook too quickly. Some stores even sell pre-cubed salmon to make your life easier!
- Avocado Oil: A bit of avocado oil (or oil of choice) to cook the salmon in.
- Honey: Some natural sweetness to balance out the smoky, savory flavors.
- Lime Juice & Zest: You’ll need about 1 lime total for this recipe – half of it will be used for the salmon and the other half will be used for the salsa.
- Chili Powder, Paprika, Garlic Powder, Kosher Salt & Black Pepper: These simple, pantry staple seasonings add a bit of smoky, Mexican-inspired flavor.
For the Peach and Pepper Salsa:
- Peach: You’ve heard of mango salsa before, but have you ever tried peach salsa!? It’s such a great way to take advantage of stone fruit season. Btw…you don’t need to peel the peaches before dicing!
- Red Bell Pepper: Sneaking our veggies in with some crisp, crunchy red bell pepper. It works surprisingly well with the sweet, soft peaches.
- Avocado: I love adding cubed avocado for creaminess and healthy fats.
- Red Onion: Or diced shallots if you prefer a milder onion-y taste.
- Cilantro: Can’t have a salsa without it…unless you’re one of those people who thinks cilantro tastes like soap lol. I typically do between 3-4 tbsp of chopped cilantro, so adjust to your preference.
- Lime: Fresh lime juice adds the perfect level of acidity to this peach and pepper salsa!
- Kosher Salt: Season to taste.
For Serving:
- Corn Tortillas: You’ll need about 6 small corn tortillas for this recipe and make sure to warm them up before assembling! You can also use flour tortillas if you’re not gluten free, or try almond flour tortillas for a grain-free option.
- Chipotle Mayo: We like adding a little drizzle of chipotle mayo to add moisture to these tacos!
How To Make these Air Fryer Chili Lime Salmon Tacos
Cube the Salmon & Toss it with Oil, Honey & Spices:
First, cut your salmon into about 1″ cubes. You can also remove the skin if you prefer. I find it easier to do that after cutting them into cubes. Next, add the cubed salmon to a medium-sized bowl and then add avocado oil, honey, lime juice and spices. Toss until each piece of salmon is coated.
Then, place salmon onto air fryer tray or basket. Transfer to the air fryer and cook for about 5 minutes, until done through.
Prepare the Peach and Pepper Salsa:
While the salmon is cooking, add all peach and pepper salsa ingredients to a medium-sized bowl and stir until combined. Taste and adjust the amount of salt and lime juice to your preference.
Warm up Tortillas & Assemble Tacos:
Finally, warm up your corn tortillas on an open flame, on a pan, in the microwave or even in the air fryer. Then, assemble your tacos, starting with some of the chili lime salmon bites and finishing with the peach and pepper salsa. Enjoy!
What If I Don’t Have an Air Fryer?
I have only tried making these chili lime salmon bites in the air fryer – it’s my favorite method because it’s so hands-off and low maintenance. However, if you don’t own an air fryer, it should also work in the oven or even on the stovetop.
For the oven method, I would recommend 400F for about 10 minutes. When in doubt, use a meat thermometer to make sure the salmon is cooked through!
For the stovetop method, bring a large non-stick pan to medium heat. Once hot, add a bit of avocado oil. Then, add the salmon bites and spread them out so that there’s no overlap. Allow them to cook for about 2 minutes, before flipping and cooking for an additional 2-3 minutes on the other side.
Can I Use Mango in the Salsa Instead?
Of course! Since it’s stone fruit season, I wanted to take advantage of how delicious peaches are right now, so that’s what I used. It’s surprisingly delicious and a fun switch-up! However, if you’d prefer to use mango instead, you can certainly do that. 1 large peach is roughly equivalent to 2/3 cup after dicing, so just substitute an equal amount of diced mango instead.
Sockeye Salmon vs Atlantic Salmon – What’s Better for these Chili Lime Salmon Tacos?
I’m typically all for wild sockeye salmon because it’s higher in nutrients. However, sockeye salmon is also much thinner, denser and less fatty. This means that it’s not super conducive to being cut into bites and it ends up cooking a bit too fast. So, I prefer to use a thick (center cut) piece of Atlantic salmon for this recipe instead.
How Do I Easily Remove the Skin from the Salmon?
First off, let’s be clear that the salmon skin is totally safe to eat and actually contains a lot of nutrients! If it were up to me, I’d leave it on for this recipe but my husband gets a little freaked out by it. If you’re the same way, here are a few ways you can remove the skin.
You can either remove the skin from the whole filet first, or remove it from each individual piece after you cut it into cubes. I prefer the latter, but you do you!
If you’re removing the skin from the whole filet, place your salmon skin-side-down on a cutting board and then make a cut between the fish and the skin. Then grab the skin with your non-dominant hand and pull away. Continue sawing your knife back and forth, tilted at a downward angle, until you’re all the way through the salmon.
If you’re removing the skin after cutting the salmon into the cubes….it’s easy! Just hold the cube on its side and cut off the thin layer of skin.
Lastly, if you want to make your life even easier, you can just buy pre-cubed, skin-off salmon bites from the grocery store! My local Whole Foods always sells it, albeit most likely at a premium.
How Should I Store Leftover Chili Lime Salmon Tacos?
If you have any leftover chili salmon tacos (unlikely), I would recommend storing the salmon bites separately from the peach and pepper salsa. Then, when you’re ready to eat, you can warm up the salmon bites and the corn tortillas, and assemble your tacos! It should all stay good in the fridge for several days, but you may notice that the salsa gets a bit mushy as it sits.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Taco Recipes?
- Crispy Beef Tacos with Hidden Veggies
- Air Fryer Bang Bang Shrimp Tacos
- Elote Chicken Tacos
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
Chili Lime Salmon Tacos with Peach and Pepper Salsa
Equipment
- 2 medium bowls
- 2 spoons
Ingredients
For the Air Fryer Chili Lime Salmon Bites:
- 1 lb atlantic salmon *
- 1 tbsp avocado oil
- 1 tbsp honey
- 1 tbsp lime juice
- zest from ½ lime
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
For the Peach and Pepper Salsa:
- 1 small red bell pepper diced
- 1 ripe peach diced
- ½ medium avocado cubed
- ¼ cup diced red onion
- 3 tbsp chopped cilantro
- juice from ½ lime
- kosher salt to taste
For the Tacos:
- 6 corn tortillas
- chipotle mayo optional
Instructions
- First, cut your salmon into about 1" cubes. You can also remove the skin if you prefer. I find it easier to do that after cutting them into cubes.1 lb atlantic salmon
- Add the cubed salmon to a medium-sized bowl and then add avocado oil, honey, lime juice and spices. Toss until each piece of salmon is coated.1 tbsp avocado oil, 1 tbsp honey, 1 tbsp lime juice, zest from ½ lime, ½ tsp chili powder, ½ tsp kosher salt, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp paprika
- Place salmon onto air fryer tray or basket. Transfer to the air fryer and cook for about 5-6 minutes, until done through.
- While the salmon is cooking, add all peach and pepper salsa ingredients to a medium-sized bowl and stir until combined. Taste and adjust the amount of salt and lime juice to your preference.1 small red bell pepper, 1 ripe peach, ½ medium avocado, ¼ cup diced red onion, 3 tbsp chopped cilantro, juice from ½ lime, kosher salt
- Warm up your corn tortillas on an open flame, on a pan, in the microwave or even in the air fryer. Then, assemble your tacos, starting with some of the chili lime salmon bites and finishing with the peach and pepper salsa. Optionally, drizzle on some chipotle mayo. Enjoy!6 corn tortillas, chipotle mayo
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
The filling is delicious. I’ve made tacos in many ways before, but this one is the best for me. The dish is very easy to prepare and perfect for both a gathering with friends or just an evening when you’re in the mood for something new. Thank you for the idea.
Ahh you’re quick!! Than you so much Annie 🙂
Might be the best tacos I’ve ever had, nevermind made myself. Soooo delicious!
Made my day, thank you!!