Bang Bang Salmon Tacos With Peach Salsa

Peel and finely dice the shallot. Pit and dice the peach. Halve the jalapeño and thinly slice it. Quarter the tomatoes and finely chop the cilantro. Combine everything in a bowl and season with the juice of half a lime, stir well, and set aside.

Halve the avocado, remove the pit, and scoop the flesh into a shallow bowl. Mash with a fork until smooth. Season with the juice of half a lime, salt, pepper, and chili flakes.

Preheat the air fryer to 365°F (185°C) for 3 to 4 minutes. Meanwhile, rinse the salmon under cold water, pat it dry with paper towels, and cut it into ¾- to 1-inch (2–3 cm) cubes.

In a bowl, whisk together the mayonnaise, sriracha, and sweet chili sauce. Add the salmon and gently toss until evenly coated.

Arrange the salmon in a single layer in the air fryer basket. Cook at 365°F (185°C) for 5 minutes, or until the salmon is cooked through. Alternatively, cook the salmon in a lightly oiled nonstick skillet over medium-high heat for 4 to 5 minutes, stirring occasionally, until cooked through and lightly browned on the outside.

Meanwhile, warm the corn tortillas one at a time directly over a gas flame for 20 to 30 seconds per side, until soft and lightly charred. If you don't have a gas stove, warm them in a dry skillet over medium-high heat for 30 to 60 seconds per side instead. For flour tortillas, wrap them in a damp paper towel and microwave for 20 to 30 seconds, or wrap them in foil and warm them in a 350°F (175°C) oven for about 10 minutes.

To serve, spread the mashed avocado over the tortillas. Top with the salmon and finish with the peach salsa.