Air Fryer Salmon Bites Tacos

Place the salmon cubes into a medium mixing bowl. In a separate small bowl, combine the olive oil, smoked paprika, garlic powder, cumin, chili flakes, salt and black pepper, stirring until it forms a smooth, slightly thick paste. Pour this mixture over the salmon and gently toss using a spoon or your hands until each piece is evenly coated (handle carefully as salmon is delicate and can break apart if overmixed). The salmon should look glossy and well covered in seasoning.

Preheat your air fryer to 200°C for a few minutes so it is properly hot. Arrange the salmon pieces in a single layer in the air fryer basket, leaving small gaps between each piece to allow air to circulate (this helps them crisp rather than steam). Cook for 6 to 8 minutes, shaking the basket or turning the pieces halfway through with tongs. The salmon is ready when the edges are lightly golden and slightly crisp, and the centre is opaque and flakes easily with a fork. Remove immediately and squeeze over the lime juice while still warm.

In a blender or food processor, combine the avocado, Greek yogurt, lime juice, honey, coriander and salt. Blend until completely smooth and creamy. Add the water gradually while blending until the dressing becomes pourable but still thick enough to coat the back of a spoon (the mixture may seem thick at first, but it loosens as you add liquid). Taste and adjust with extra lime or salt if needed.

Wash and finely shred the lettuce using a sharp knife or mandoline. Slice the red onion into very thin strips so it adds flavour without overpowering the tacos. Cut the cucumber into thin ribbons using a vegetable peeler or into fine matchsticks with a knife. If using frozen sweetcorn, cook according to package instructions and allow it to cool slightly before using. Keep all fillings ready and within reach for easy assembly.

Heat a dry frying pan over medium heat and warm each tortilla for about 20 to 30 seconds per side until soft and flexible with light golden spots. Alternatively, place them in a preheated oven for 2 to 3 minutes wrapped in foil to prevent drying out. Warm tortillas are easier to fold and enhance the overall texture of the tacos.

Lay each warm tortilla flat and add a layer of shredded lettuce. Spoon over several pieces of salmon while still warm. Drizzle generously with the avocado dressing so it lightly coats the filling. Add red onion, cucumber and sweetcorn on top, distributing evenly for balance in each bite. Serve immediately while the salmon is warm and the tortillas are soft.