Air Fryer Fish Tacos

Air frying is a modern cooking method that utilizes hot air circulation to cook food, replicating the texture and flavor of fried food without the excessive use of oil. This innovative technique allows you to achieve that coveted crunchy exterior while significantly reducing the calorie count and fat content associated with traditional frying methods. Unlike conventional frying, which can soak food in oil, air frying typically requires just a light coating, making it a healthier option for those who want to indulge without guilt.

Dive into the delicious world of crispy air fryer fish tacos, a healthier twist on this beloved dish. Originating from coastal Mexico, these tacos feature flaky fish, zesty slaw, and warm tortillas, all bursting with vibrant flavors. With the air fryer, you achieve that perfect crunch without the excess oil, making it both crispy and guilt-free. Perfect for weeknight dinners or festive gatherings, this recipe offers a delightful culinary experience that’s easy to prepare and packed with freshness. Enjoy every bite!

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Ingredients

For the Fish:

1 lb white fish fillets (like cod, tilapia, or mahi-mahi)

1/2 cup all-purpose flour

1/2 cup cornmeal

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper (optional for heat)

Salt and black pepper to taste

1 large egg

2 tbsp milk

Cooking spray or olive oil spray

For the Slaw:

2 cups shredded cabbage (green or a mix of green and red)

1/2 cup plain Greek yogurt

1 lime (juiced)

1 tbsp honey

1/4 tsp cumin

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Fresh cilantro (for garnish)

Lime wedges (for serving)

Sliced avocado (optional)

Instructions

Prepare the Fish:

- Rinse fish fillets under cold water and pat dry with paper towels. Cut them into bite-sized strips and season with salt and pepper.

Set Up Breading Station:

- In one bowl, whisk together the egg and milk. In another bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Bread the Fish:

- Dip each fish strip into the egg mixture, allowing excess to drip off, then dredge it in the flour-cornmeal mixture, pressing lightly to adhere. Repeat for all strips.

Air Frying:

- Preheat your air fryer to 400°F (200°C). Lightly spray the basket with cooking spray. Arrange the breaded fish in a single layer, making sure they do not overlap. Spray the top of the fish lightly with olive oil spray.

- Cook for 10-12 minutes, flipping halfway through, until the fish is golden and crispy.

Make the Slaw:

- In a bowl, combine shredded cabbage, Greek yogurt, lime juice, honey, cumin, salt, and pepper. Toss until well mixed and set aside to let the flavors meld.

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 wrap them in foil and place them in the oven at low heat until ready to use.

Assemble the Tacos:

- Place a couple of pieces of crispy fish on each tortilla, top with a generous spoonful of the slaw, and garnish with fresh cilantro and a squeeze of lime. Add sliced avocado if desired.

Serve:

- Serve immediately with extra lime wedges on the side for squeezing.

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