📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 260kcal
Ingredients
- 1 lb skinless salmon fillets cut into 1-inch cubes; sub: trout, cod, or firm tofu
- Olive or avocado-oil spray
- 1 tsp chipotle powder sub: chili powder + pinch cayenne
- 1 tsp smoked paprika sub: regular paprika + liquid smoke drop
- 1/2 tsp garlic powder sub: minced fresh garlic
- 1/2 tsp sea salt
- 2 tbsp almond flour optional crunch; sub: crushed pork rinds, coconut flour, or omit
- Lime wedges & cilantro to serve
Instructions
- Prep & season: Pat salmon dry. In a bowl, combine chipotle, smoked paprika, garlic powder, salt, and almond flour. Add salmon; mist lightly with oil spray and gently toss until every cube is coated.
- Preheat the fryer: Heat air fryer to 400°F for 5 min.
- Air-fry: Arrange salmon cubes in a single layer. Air-fry 6–8 min, shaking halfway, until exterior is deep golden and internal temp hits 130–135°F for medium.
- Finish & serve: Squeeze with lime, scatter cilantro, and serve hot with chipotle-lime mayo or over cauliflower rice.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 25g | Fat: 18g
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About This Dish
Think “taco-truck meets chicken nugget” — but with buttery salmon at the center and zero bread crumbs in sight. A quick dusting of chipotle, smoked paprika, and garlic powder throws down bold flavor.
Health Benefits
- Almond flour replaces breadcrumbs, keeping these nuggets low-carb.
- Salmon delivers omega-3s along with the protein and fat that make this dish filling.
Pairs Well With
- Jicama-Cucumber Cilantro Slaw
- Garlic-Chili Green Beans