Easy Buffalo Salmon Tacos
These buffalo salmon tacos are an easy 15 minute dinner made with flaky buffalo salmon, a simple ranch slaw, and warm tortillas. They're packed with flavor and perfect for busy weeknights when you want a quick, satisfying meal.
Servings 4
Calories 485kcal
Equipment
- Air fryer optional
Ingredients
- 1.25 pounds salmon skinless if possible
- ½ tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup buffalo sauce
- 12 ounce coleslaw mix
- ¼ cup ranch dressing
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 8 regular gluten free tortillas I used almond flour tortillas
- 2 tablespoons chopped chives optional
Instructions
- Cut the salmon into bite size pieces. Add salm½on to a bowl with olive oil, 1/2 teaspoon salt. 1/2 teaspoon garlic powder and stir well to coat.1.25 pounds salmon, ½ tablespoon olive oil, ½ teaspoon salt, ½ teaspoon garlic powder
- Cook salmon in air fryer at 400F for 6 minutes (or you can bake in a 425F oven for 9-10 minutes)
- While salmon is cooking, make the slaw. Add coleslaw mix to a large bowl and pour ¼ cup ranch dressing, ½ teaspoon salt and ½ teaspoon garlic powder over the slaw. Stir well with tongs.12 ounce coleslaw mix, ¼ cup ranch dressing, ½ teaspoon salt, ½ teaspoon garlic powder
- When the salmon is done cooking, pour the buffalo sauce over the top (I find the salmon gets the best coverage if you add the salmon to a bowl then toss in the buffalo sauce). .¼ cup buffalo sauce
- Assemble the tacos. To each tortilla by add slaw, the buffalo salmon and top with the chopped chives (optional.8 regular gluten free tortillas, 2 tablespoons chopped chives
Notes
Recipe tips:
- Cook the salmon before adding the buffalo sauce. Toss the salmon with buffalo sauce after it comes out of the air fryer. The flavor is just as good, cleanup is easier, and the sauce won't burn while cooking.
- Lightly coat the salmon with oil. A small amount of oil helps prevent the salmon from sticking to the air fryer basket and encourages even browning.
- Warm the tortillas. Heat the tortillas in a dry skillet for 15 to 20 seconds per side or in a warm oven until they're soft and pliable. This helps prevent them from cracking when you build your tacos.
- Assemble just before serving. Wait to add the ranch slaw until you're ready to eat. If the tacos sit too long, the slaw can make the tortillas soft.
Nutrition
Calories: 485kcal | Carbohydrates: 24g | Protein: 35g | Fat: 29g | Fiber: 4g | Sugar: 4g
