Sweet Red Chili Salmon Tacos

Print Recipe Pin Recipe

Prep Time: 20

Cook Time: 16

Total Time: 36

Course: Main Course

Cuisine: Asian

Servings: tacos

Calories: 210kcal

Equipment

Cutting board
Chef knife
air fryer
Cuisinart Deluxe Griddler or electric griddle or skillet
silicon basting brushes
measure cups and spoons
aluminum foil

Ingredients

▢ 2 salmon fillets, about 7 oz each
▢ 2 tbsp sweet red chili sauce, Sweet Baby Rays or G. Hughes
▢ 5 Mission Carb Balance fajita flour tortillas
▢ 1¼ c pineapple coleslaw
▢ olive oil spray or Pam
▢ ½ tbsp sweet red chili sauce if you want to drizzle it over the finished taco

Instructions

Line an air fryer tray with aluminum foil. Spray the foil with olive oil or Pam and smear it around with a napkin or piece of paper towel.
Cut your salmon fillets into strips. I use Kirkland Atlantic salmon individually wrapped and frozen fillets from Costco. I cut the narrower fillets into two strips and the wider fillets into three strips.
Brush the top and sides of the salmon fillets with sweet red chili sauce. I have used both Sweet Baby Rays Sweet Red Chili wing Sauce and G. Hughes Sweet Red Chili Sauce successfully. 2 tbsp of Rays is 4 pts and G. Hughes is 0 pt. Go with your favorite brand and adjust points accordingly.
Transfer the strips of salmon fillets from the cutting board to the air fryer tray placing the top side that is brushed with the sweet red chili sauce facing down on the air fryer tray. Then brush the top of the fillet strips with the red chili sauce.
Put the fillets in the air fryer on the bottom level of the air fryer and air fry at 400℉ for 16 min or until the salmon is done and flakes easily. Remove the salmon from the air fryer when done and set it aside
While the salmon is air frying, prepare the fajita size flour tortillas. Spray the top side of the tortilla with a light mist of olive oil spray. Use a pastry brush to spread the olive oil around. Place the tortilla oiled side faced down on a preheated griddle or skillet.
Lightly grill the tortilla. You are looking for it to be lightly toasted but still flexible. Flip the tortilla over and lightly grill the other side.
Transfer the grilled tortillas to a clean cutting board or platter with the grilled oiled side facing up.
Spread ¼ c of pineapple coleslaw down the center of each tortilla. Place a strip of the air fried sweet red chili salmon on top of the coleslaw. The sweet red chili sauce loses it heat when it is cooked. If you want your tacos to have a kick, drizzle some additional sweet red chili sauce over the salmon after it is cooked. Sprinkle some chopped cilantro or parsley on top of the salmon depending on your preference.
Transfer the tacos to a plate. Serve and enjoy. Refrigerate any leftover pineapple coleslaw or salmon. (see note at end)

Notes

I cut the salmon strips to match the length of the tortilla. The ends from the salmon strips are enough to fill a fifth taco. We normally eat 2 tacos apiece for dinner and the hubby has the 5th taco for lunch the next day.

For this particular recipe, the salmon fillets were narrower and I had 4 strips. You'll have to decide how to divide the fillets to suit your circumstances.

I normally use G. Hughes sweet chili sauce but I was out so I used what I had on hand, namely Sweet Baby Ray's sweet red chili sauce.

The nutritional info for the Sweet Baby Ray's sweet red chili sauce is at the very bottom of the recipe card.

The nutritional info for the G. Hughes sweet cili sauce is below.

Note, the sodium is high due to the sodium in the salmon and tortillas. While Flatout Multigrain with Flax flatbreads are not tortilla they would work in place of tortillas and are large enough to cut in half to yield 2 tacos. Using 1/2 Flatout flatbread would reduce the sodium content per taco from 436 mg to 346 mg with the Ray's sauce and from 421 mg to 331 mg with the G. Hughes sauce.

Nutrition

Tried this recipe?Let us know how it was!