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Fish tacos are a beloved culinary creation that beautifully marries the delicate flavors of seafood with the vibrant textures of crunchy slaw, all wrapped in a warm tortilla. Originating from the coastal regions of Mexico, fish tacos have become a staple in many cultures, celebrated for their versatility and satisfying nature. Whether you’re enjoying them at a beachside shack or making them at home, these tacos are a delightful way to savor fresh fish.

Air Fryer Fish Tacos with Slaw

Discover the delicious world of crispy air fryer fish tacos with this simple and healthy recipe! Perfectly tender fish is coated in a light, crunchy panko crust. Paired with a vibrant slaw made from fresh veggies and a zesty dressing, these tacos wrap everything up in warm tortillas for a satisfying meal. Ideal for any occasion, from casual dinners to festive gatherings, this dish is a delightful way to enjoy seafood in a simple and flavorful way.
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Ingredients
  

For the Fish:

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

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (optional for spice)

Salt and pepper to taste

Olive oil spray

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 large carrot, grated

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

2 tbsp lime juice

1 tbsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges for serving

Extra fresh cilantro for garnish

Instructions
 

Prepare the Slaw: In a large mixing bowl, combine the finely shredded green cabbage, red cabbage, grated carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Allow this to marinate while you prepare the fish.

    Preheat the Air Fryer: Set your air fryer to a temperature of 400°F (200°C) and preheat for approximately 5 minutes.

      Prepare the Fish: Use paper towels to pat the fish fillets dry, which helps them crisp up nicely. Season both sides of the fillets with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper for added heat if desired.

        Breading Process: Create a dredging station:

          - Place the all-purpose flour in one shallow dish.

            - Pour the beaten eggs into another dish.

              - In a third dish, spread the panko breadcrumbs.

                For each fillet, first coat it in the flour, shaking off any excess, then dip it into the eggs, and finally press it into the panko breadcrumbs until fully coated.

                  Air Fry the Fish: Lightly spray the air fryer basket with olive oil to prevent sticking. Arrange the breaded fish fillets in a single layer, ensuring they do not overlap (you may need to do this in batches). Lightly spray the tops of the fillets with olive oil for extra crispiness. Air fry for 8-10 minutes, flipping halfway through, until the fish is golden brown and cooked through (internal temperature should reach 145°F / 63°C).

                    Warm the Tortillas: While the fish is air frying, warm the tortillas in a skillet over medium heat. Cook them for about 30 seconds on each side, or until they are soft and pliable.

                      Assemble the Tacos: Place a crispy piece of air-fried fish in the center of each tortilla. Top generously with the prepared slaw mixture, and add a sprinkle of fresh cilantro and a squeeze of lime juice for brightness.

                        Serve and Enjoy: Arrange the assembled tacos on a platter, accompanied by lime wedges on the side to enhance the flavor with an extra zest.

                          Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4