Ingredients
Salmon
- 1.25 pounds salmon
- Avocado oil spray or olive oil spray
- ½ teaspoon salt
- 1 tablespoon blackening seasoning
Coleslaw
- 12 oz. bag cole slaw mix
- ½ cup ranch dressing
- ½ teaspoon blackening seasoning
- ½ teaspoon salt
Tacos
- 8 tortillas (almond flour tortillas preferred)
Instructions
- Prepare the Salmon: Lightly coat the salmon fillets with avocado oil spray or olive oil spray. Sprinkle ½ teaspoon salt and 1 tablespoon blackening seasoning evenly over the salmon, ensuring the fish is well covered for maximum flavor.
- Cook the Salmon: Place the seasoned salmon in the air fryer and cook at 400°F for 9 minutes until cooked through and blackened on the outside. Alternatively, bake in a preheated 425°F oven for 12-13 minutes.
- Mix the Dressing: While the salmon cooks, combine ½ cup ranch dressing with ½ teaspoon blackening seasoning and ½ teaspoon salt in a bowl. Stir well to create a flavorful dressing for the slaw.
- Prepare the Coleslaw: Add the 12 oz. bag of cole slaw mix to a large mixing bowl. Pour the seasoned ranch dressing over the slaw and toss thoroughly with tongs to coat evenly.
- Assemble the Tacos: Warm the tortillas if desired. Flake the cooked salmon into bite-sized pieces and layer onto each tortilla. Top with the dressed coleslaw and add extra ranch dressing if preferred. Serve immediately.
Notes
- Almond flour tortillas add a low-carb, gluten-free twist, but regular flour or corn tortillas work well too.
- Adjust the amount of blackening seasoning to control the level of spice and smokiness.
- Make sure not to overcook the salmon to keep it moist and flaky.
- To make the recipe dairy-free, substitute ranch dressing with a dairy-free alternative or use a simple lime and olive oil dressing.
- Leftover cooked salmon can be refrigerated and used in salads or sandwiches the next day.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
