Air Fryer Fish Tacos with Slaw

In the world of culinary delights, few dishes resonate with the vibrancy and freshness of fish tacos. Particularly when made in an air fryer, these Crispy Air Fryer Fish Tacos with Zesty Slaw offer a delightful crunch combined with a zesty kick. This dish is not only a feast for the senses but also a healthier alternative to traditional fried tacos, making it ideal for those looking to enjoy a guilt-free indulgence. The air fryer transforms the fish into a crispy, golden-brown masterpiece while minimizing the oil typically used in frying. Whether you’re planning a casual dinner for your family or a festive gathering with friends, these fish tacos are sure to impress everyone at the table.

Air Fryer Fish Tacos with Slaw

Discover the deliciousness of Crispy Air Fryer Fish Tacos with Zesty Slaw! This vibrant dish combines perfectly crispy fish, seasoned to perfection, with a refreshing slaw made from fresh veggies and a tangy dressing. The air fryer ensures a guilt-free crunch, making it a healthier alternative to traditional frying. Ideal for family dinners or gatherings, these fish tacos are customizable with your favorite toppings, making them a fun and tasty meal option.

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Ingredients

For the Fish:

1 lb white fish fillets (cod, tilapia or halibut)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 large eggs

1 cup panko breadcrumbs

Cooking spray (for air frying)

For the Slaw:

2 cups shredded green cabbage

1 cup shredded red cabbage

1 large carrot, grated

1/4 cup fresh cilantro, chopped

Juice of 1 lime

2 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Avocado slices (optional)

Lime wedges (for serving)

Hot sauce (optional)

Instructions

Prepare the Fish:

- Pat the fish fillets dry with a paper towel. Cut them into strips if desired for easier filling.

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

- In another bowl, whisk the eggs.

- In a third shallow dish, place the panko breadcrumbs.

Coat the Fish:

- Dip each fish fillet in the flour mixture, ensuring it is evenly coated. Shake off any excess.

- Next, dip it into the egg mixture, allowing any excess to drip off.

- Finally, coat the fish in the panko breadcrumbs until well covered. Repeat for all fish fillets.

Air Fry the Fish:

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

- Arrange the breaded fish in a single layer in the air fryer basket, spraying them lightly with cooking spray. Do not overcrowd; you may need to cook in batches.

- Air fry for 10-12 minutes, flipping halfway through until golden brown and crispy. Cook until the internal temperature reaches 145°F (63°C).

Make the Slaw:

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

- In a small bowl, whisk together lime juice, mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour this dressing over the cabbage mixture and toss to combine well.

Warm the Tortillas:

- In a skillet over medium heat, warm the tortillas for about 30 seconds on each side until they are pliable.

Assemble the Tacos:

- Place a few pieces of crispy fish on each tortilla. Top with a generous amount of zesty slaw. Add avocado slices and drizzle with hot sauce if desired.

Serve:

- Serve the fish tacos with lime wedges on the side for squeezing over the tacos.

Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings