Air Fryer Fish Tacos with Slaw

In recent years, fish tacos have surged in popularity, becoming a staple in modern culinary culture. Their delicious combination of crispy fish, fresh toppings, and zesty sauces makes them a favorite among seafood lovers and casual diners alike. Originating from the coastal regions of Mexico, fish tacos are now enjoyed worldwide, celebrated for their versatility and the ability to cater to a variety of tastes and dietary preferences. With the rise of health-conscious cooking, many home chefs are searching for ways to enjoy these tasty treats without the excess oil and calories typically associated with traditional frying methods.

Discover the joy of Crispy Air Fryer Fish Tacos, a healthy twist on a classic favorite. Perfectly seasoned white fish, coated in crunchy panko breadcrumbs, is air-fried to golden perfection, offering all the flavor without the excess oil. Paired with a refreshing cabbage slaw and your choice of toppings, these tacos are versatile and easy to make. Ideal for any occasion, they promise a satisfying meal that everyone will love. Enjoy the deliciousness of homemade fish tacos today!

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Ingredients

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 large egg

1 cup panko breadcrumbs

Cooking spray or olive oil for drizzling

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

1/4 cup mayonaisse

1 tablespoon lime juice

1 tablespoon honey or agave syrup

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges (for serving)

Avocado slices (optional)

Hot sauce (optional)

Instructions

Prepare the Slaw:

- In a large bowl, combine the green cabbage, red cabbage, grated carrot, and chopped cilantro.

- In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper.

- Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate while you prepare the fish.

Prepare the Fish:

- Preheat your air fryer to 400°F (200°C).

- Pat the fish fillets dry with paper towels, then season them with salt and pepper.

- In a shallow dish, mix the flour, paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper.

- In another bowl, beat the egg.

- In a third bowl, place the panko breadcrumbs.

- Dredge each fish fillet in the seasoned flour, shaking off the excess.

- Dip it into the beaten egg, then coat it with the panko breadcrumbs, pressing gently to adhere.

Air Fry the Fish:

- Lightly spray the air fryer basket with cooking spray. Place the breaded fish fillets in a single layer in the basket. You may need to do this in batches.

- Spray the tops of the fillets with a bit of cooking spray or drizzle lightly with olive oil.

- Air fry for 10-12 minutes, flipping halfway through, until the fish is golden brown and cooked through (reach an internal temperature of 145°F or 63°C).

Warm the Tortillas:

- While the fish is cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

Assemble the Tacos:

- To assemble, place a piece of crispy fish on each tortilla. Top generously with the slaw.

- Add slices of avocado, a squeeze of lime, and, if desired, a dash of hot sauce.

Serve:

- Serve the fish tacos immediately with lime wedges on the side for extra zing. Enjoy your delicious, crispy Air Fryer Fish Tacos!

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4 servings