Low-Carb Salmon Tacos with Mexican Slaw (Air Fryer, Grill, or Oven)

If juicy, perfectly seasoned salmon wrapped in warm tortillas and piled high with a zesty Mexican slaw sounds like your dream weeknight dinner, you’re in the right place. These salmon tacos are fast, fresh, and full of flavor—yet surprisingly low in carbs. The secret is a crisp, lime-forward slaw and a quick-cook salmon method that locks in moisture. Keep a little extra slaw dressing on hand to drizzle over the fish, and every bite tastes like a coastal taco stand—minus the wait.

Why These Salmon Tacos Belong in Your Weekly Rotation

Three things inspired this recipe: a stash of low-carb tortillas that were begging to be used, a couple of extra-large salmon fillets ready to cook, and a fridge full of ingredients that practically assembled themselves into a spicy, crunchy Mexican-style slaw. The result? Fish tacos that are speedy enough for a Tuesday night but special enough for company.

We cook the salmon in the air fryer in around six minutes, which keeps the fish moist and flaky. If you don’t have an air fryer, don’t worry—you’ll find quick oven and grill options below. However you cook it, the method is simple and reliable.

Carb and Protein Snapshot

Using the low-carb tortilla brand referenced here, each taco comes in at about 6 net carbs with roughly 21 grams of protein. That balance makes these salmon tacos a smart pick for low-carb and higher-protein meal plans without sacrificing flavor or texture.

Best Tortillas for Low-Carb Fish Tacos

Classic fish tacos are often served on thin, pliable tortillas, and that’s exactly what you want here. Low-carb tortillas that are thinner (similar to corn tortillas in feel) make these tacos taste authentic while keeping carbs in check. Brands like Mission Carb Balance Whole Wheat work well, and smaller, multigrain tortillas with around 2 net carbs each are excellent if you prefer a thinner, taco-sized option. Choose your favorite low-carb tortilla and warm it just before assembling.

A Small Tip That Makes a Big Difference

If you’re air frying, consider using air fryer parchment paper to keep the basket clean and prevent sticking. It’s available in several sizes to fit different models (including larger convection air fryer toaster ovens). It’s a small upgrade that makes cleanup noticeably easier, especially when you’re cooking fish.

Our Go-To Air Fryer for This Recipe

A convection-style air fryer toaster oven with a larger basket is ideal for cooking multiple portions of salmon at once. A spacious basket lets you arrange up to four pieces of salmon without crowding so the hot air circulates freely for even cooking. If your air fryer is smaller, simply cook in batches.

Ingredients at a Glance

Here’s what you’ll need to capture the bold, bright flavors:

• Salmon fillet: Fresh or thawed. Skin-on or skinless both work.
• Olive oil: Helps the seasonings adhere and keeps the salmon moist.
• Spice blend: A simple mix of fish rub (or paprika-based seasoning), ground cumin, and chili powder.
• Low-carb tortillas: Thin, taco-sized options are perfect.
• Green and red cabbage: Sliced thin for crunch and color.
• Green onions and cilantro: Fresh bite and herbaceous lift (cilantro optional).
• Mayonnaise + fresh lime juice: The creamy, tangy base for the slaw dressing.
• Green hot sauce (such as Green Tabasco): Adds heat and a touch of acidity.
• Salt (or seasoned salt): To taste.

How to Cook the Salmon: Three Fast Methods

Air Fryer (about 6 minutes)

1. Pat salmon dry. Stir together the fish rub, cumin, and chili powder.
2. Coat salmon lightly with olive oil and season on all sides.
3. Preheat the air fryer to 400°F (200°C). Line the basket with air fryer parchment, if using.
4. Air fry for about 6 minutes without flipping, or until the salmon flakes easily with a fork.

Oven-Roasted (8–10 minutes)

1. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Season salmon as above and roast 8–10 minutes, depending on thickness.

Grilled (6–8 minutes total)

1. Preheat a clean, oiled grill to medium-high.
2. Season salmon, then grill 3–4 minutes per side until just cooked through.

Make the Mexican Slaw

1. Thinly slice green and red cabbage. Slice green onions. Chop cilantro if you enjoy it.
2. Whisk together mayonnaise, fresh lime juice, a splash of green hot sauce, and a pinch of salt until creamy and pourable.
3. Toss the cabbage and green onions with about half of the dressing. Fold in cilantro to taste. Reserve the remaining dressing for drizzling over the tacos.

Warm the Tortillas and Assemble

1. Warm each tortilla in a dry skillet for 30–60 seconds per side until supple.
2. Transfer cooked salmon to a bowl and gently flake with a fork.
3. Fill tortillas with a bed of slaw and top with salmon.
4. Finish with a generous drizzle of the reserved slaw dressing and a squeeze of lime, if desired. Serve immediately.

Flavor Notes and Easy Swaps

• No cilantro? Use a couple of extra sliced green onions for fresh, herbal brightness without the cilantro flavor.
• Milder heat: Reduce the green hot sauce in the dressing.
• Spicier tacos: Add a pinch of cayenne to the salmon seasoning or a few extra dashes of hot sauce to the dressing.
• Dairy-free: This recipe is naturally dairy-free when you use a dairy-free mayonnaise.

Make It a Low-Carb Meal

These salmon tacos are satisfying on their own, but they also pair beautifully with simple sides. Think tangy cucumber-avocado salad, quick “street corn”-style cabbage, or cilantro-lime cauliflower rice for extra fiber and freshness.

Storage and Meal Prep Tips

• Cook the salmon and shred just before serving for the best texture.
• The slaw can be prepped a few hours ahead; store the dressing separately and toss just before serving to keep it crisp.
• Leftover salmon keeps, covered and refrigerated, for up to 2 days. Reheat gently in a skillet or the air fryer to avoid drying it out.

Dietary Notes

With low-carb tortillas, these tacos fit well into low-carb and Keto meal plans and are also suitable for all phases of the original South Beach Diet. For a gluten-free version, choose certified gluten-free tortillas.

Quick Recap: What You’ll Love

• Big flavor, minimal effort: Ready in about 25 minutes with mostly pantry staples.
• Flexible cooking: Air fryer, oven, or grill—your choice.
• Light yet satisfying: About 6 net carbs per taco (brand-dependent) and around 21g protein.
• Restaurant-style finish: Extra slaw dressing takes the tacos over the top.

A Note on Timing and Texture

Salmon cooks quickly, so keep an eye on it—especially in the air fryer. The moment it flakes with a fork, it’s ready. Overcooked salmon can turn dry, but nailed just right, it stays buttery and delicate, the perfect counterpoint to crunchy slaw.

Recipe History

This salmon tacos recipe first appeared in 2022 and has been made and loved many times since. It was last refreshed with additional tips and details in 2025.

Why This Weeknight Taco Upgrade Matters

It’s easy to fall into a dinner rut, but meals like this prove that fast and healthy doesn’t have to be bland. With bright citrus, a crisp slaw, and succulent salmon, these tacos deliver big flavor with smart macros—and zero fuss. Keep the salmon, cabbage, and your favorite low-carb tortillas on hand, and you’ll always have a fresh, crowd-pleasing dinner ready to roll.