• Wash and dry produce. • Trim and discard root end from lettuce; dry leaves thoroughly and chop into bite-size pieces. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons. Quarter lemon. Gently crush croutons in their bag.

• Pat salmon dry with paper towels; season all over with a drizzle of oil, half the Blackening Spice (all for 4 servings), salt, and pepper. • Coat an air fryer basket with nonstick cooking spray; arrange salmon side by side in basket (for 4, work in batches if necessary). Air-fry at 390 degrees until cooked through, 8-10 minutes. • Once salmon is done, carefully remove and discard skin. Transfer salmon to a medium bowl; use a fork to break up into pieces. Let cool about 5 minutes.

• While salmon cools, in a second medium bowl, combine lettuce, cucumber, half the dressing, a squeeze of lemon juice, a pinch of salt, and pepper. • Using a peeler, shave half the Parmesan over salad; toss to coat.

• Heat a large dry pan over medium heat. Working one at a time, add tortillas and cook until warmed and pliable, 30-60 seconds per side. TIP: For crispier tortillas, heat a drizzle of oil or butter in pan before adding. • Spread remaining dressing on one side of each tortilla. Top with salad and salmon. Sprinkle with croutons and shave remaining Parmesan over tacos. Serve with remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***