Description
Discover how to make crispy, delicious Air Fryer Fish Tacos with our easy recipe. Learn the secrets to perfectly cooked fish and mouthwatering toppings today!
Ingredients
- 1 1/2 lb (680 g) tilapia or white fish, (mahi mahi, cod, etc.)
- 1 tsp (5 ml) chili powder
- 1/2 tsp (3 ml) oregano
- 1/2 tsp (3 ml) garlic powder
- 1/2 tsp (3 ml) paprika
- 1/4 tsp (1 ml) cayenne (more or less for spiciness)
- 1/4 tsp (1 ml) onion powder
- 1/4 tsp (1 ml) cumin
- 1/2 tsp (3 ml) sea salt
- 1/2 tsp (3 ml) cracked pepper
- 21/2 c cole slaw mix
- 3 T mayonnaise
- 1 T lime juice
- 1 garlic clove, minced
- 1/3 c chopped cilantro
- 1/2 tsp (3 ml) sugar, optional
- 1/4 sea salt, more or less to taste
- 1/4 tsp (1 ml) cracked pepper
- Tortillas
- Extra lime juice
Instructions
- Coat the air fryer tray with oil. In a separate bowl, thoroughly blend the spice mix with the salt and pepper.
- Dry the fish with a paper towel and position it in the air fryer tray. Apply olive oil on top. Cover the fish well with the spice mixture, pressing it gently into the surface. Spray a bit more oil over the fish to ensure it stays moist and the mixture adheres.
- Set the air fryer to 400°F and cook the fish for 8-10 minutes, or until it turns opaque and flakes easily. Ensure the inner temperature is 145°F.
- While the fish is cooking, combine the ingredients for the cilantro lime slaw. Adjust the seasoning with salt or additional lime juice to preference.
- Once the fish is done, take it out from the air fryer. Cut it into smaller pieces and place them in tortillas, topping with the slaw. Finish with an extra lime squeeze. Keep leftovers in a sealed container in the fridge for up to 2-3 days.
- For reheating, air fry the fish for 2-4 minutes until warmed through.
Notes
- Pat the fish dry before adding olive oil and spices to enhance seasoning adhesion and minimize moisture.
- Thoroughly mix mayonnaise, lime juice, and garlic before introducing the coleslaw mix for even distribution.
- Monitor the fish after 8 minutes in the air fryer; cooking time varies with fillet thickness for ideal flakiness.