Air-fried Chipotle Salmon Tacos with Avocado Salsa

TACOS 

1 (1¼ lb.) fresh Atlantic salmon fillet, skin removed 

1 Tbsp. Fresh Thyme avocado oil 

2 Tbsp. Fresh Thyme honey, divided 

½ tsp. Fresh Thyme fine sea salt, divided; plus more to taste 

1½ tsp. Fresh Thyme chipotle pepper 

Fresh Thyme avocado cooking oil spray 

8 (5¼ in.) yellow corn tortillas 

AVOCADO SALSA 

1 lime, plus more for serving 

1 cup chopped English cucumber 

1 avocado, peeled, seeded, and chopped 

1 jalapeño, thinly sliced* 

2 Tbsp. finely chopped fresh cilantro, plus more for garnish 

1. Pat salmon dry. Cut into ¾-inch cubes and place in a medium bowl. Drizzle with avocado oil and 1 Tbsp. honey; sprinkle with ¼ tsp. salt and chipotle pepper. Gently stir until well coated; set aside.
2. For avocado salsa, in a separate medium bowl, zest and juice 1 lime; whisk in remaining 1 Tbsp. honey and remaining ¼ tsp. salt. Gently stir in cucumber, avocado, jalapeño, and 2 Tbsp. cilantro; cover and set aside.
3. Preheat an 8-qt. air fryer to 400°F. Spray air-fryer basket with cooking oil spray. Place salmon cubes in a single layer in the basket. Air fry for 7 to 8 minutes or until salmon is golden brown and reaches an internal temperature of 145°F, shaking the basket gently halfway through.
4. To warm tortillas, wrap in foil and place in a 400°F oven for 6 to 8 minutes. Or use metal tongs to hold each tortilla over the flame of a gas stove for a few seconds or until lightly charred.
5. Remove salmon from air fryer and place on a large serving platter. Place tortillas on platter. Garnish with additional cilantro and lime wedges, if desired. Serve with avocado salsa.

*Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves. 

Each serving contains: 420 calories, 20 g fat, 2.5 g saturated fat, 0 g trans fat, 80 mg cholesterol, 370 mg sodium, 31 g carbohydrates, 4 g fiber, 12 g sugar, 31 g protein. Daily values: 0% vitamin D, 2% calcium, 8% iron, 20% potassium.