Salmon and Roasted Veggie Taco

Rosie Tran of Kale in The Clouds made delicious salmon and roasted veggie tacos. Yum! Scroll below for the recipe!

salmon tacos
Sharing a meal I had the other day because I’ve just been loving home cooked meals and appreciating the fact that I’m home so much for them lately! 🙌🏼 air fried broccoli and zucchini with baked salmon and avocado, micro basil, a drizzle of @kitehillfoods ranch mixed with sriracha (@matcha_and_margs mom is a genius!!) on a @positivelyplantain tortilla. Wishing I had this again but I’m also in Lihue so I really can’t complain. 😌 Extra grateful for my job and where I am today after listening to this episode of @mothstories. Linked in my stories and highly recommend whether you’re a flight attendant or not. Enjoy folks and all the love as always 💛#kaleintheclouds


Rosie Tran of @kaleintheclouds


Positively Plantain tortillas.

• 1/3 cup broccoli florets

• 1/4 cup Zucchini

• 1 tablespoon Kitehill ranch dip

• 1 teaspoon Sriracha hot sauce

• 4-6oz filet of Salmon

• 1/4 Avocado

• Micro basil


  1. Heat an air fryer to 360 degrees and cook for approximately 10 minutes.

  2. Cut broccoli and zucchini. Heat air fryer to 350 degrees and cook for 10-14 minutes.

  3. Mix ranch dip with hot sauce. Slice avocado.

  4. Individual tortillas or naan on a dry pan until slightly browned, pliable, and fully heated.

  5. Fill heated tortilla with salmon, roasted veggies, spicy ranch dip, sliced avocado, and top with micro basil.

  6. Serve immediately and enjoy!