Air Fryer Crispy Fish Tacos with Slaw are a quick, healthy, and irresistibly delicious take on traditional fish tacos. By using the air fryer, these tacos achieve a perfectly crispy, golden-brown crust on the fish without the need for deep frying, making them a lighter option that doesn’t skimp on flavor or texture. Tender fish fillets are coated in a spiced breadcrumb mixture and cooked to perfection, then served in warm tortillas topped with a zesty, crunchy slaw made from shredded cabbage, lime juice, and cilantro. A drizzle of creamy, tangy sauce brings everything together, making these tacos a refreshing and satisfying meal that’s perfect for a weeknight dinner or a casual get-together. Enjoy them with a squeeze of fresh lime and a sprinkle of extra cilantro for a taste of the coast anytime.
Ingredients:
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or haddock)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray
For the Slaw:
- 2 cups shredded green cabbage
- 1/4 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, for heat)
- Salt, to taste
For Serving:
- 8 small corn or flour tortillas
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices (optional)
Instructions:
- Prepare the Fish:
- Cut the fish fillets into strips about 1 inch wide. In a shallow dish, combine the panko breadcrumbs, garlic powder, smoked paprika, cumin, salt, and black pepper. Place the flour in another shallow dish, and the beaten egg in a third dish.
- Coat the Fish:
- Dredge each fish strip in the flour, shaking off any excess. Dip it into the beaten egg, then coat it in the panko breadcrumb mixture, pressing gently to adhere. Repeat with all fish strips.
- Air Fry the Fish:
- Preheat the air fryer to 400°F (200°C). Lightly spray the basket with olive oil. Arrange the fish strips in a single layer in the air fryer basket, being careful not to overcrowd. Lightly spray the tops of the fish with olive oil. Air fry for 8-10 minutes, flipping halfway through, until the fish is golden brown and crispy.
- Make the Slaw:
- In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss to coat and set aside.
- Prepare the Sauce:
- In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce (if using), and a pinch of salt. Adjust seasoning to taste.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until warm and pliable. Alternatively, wrap them in foil and warm them in a low oven.
- Assemble the Tacos:
- Place a few pieces of crispy fish in each tortilla. Top with a generous spoonful of the slaw and drizzle with the prepared sauce. Garnish with fresh cilantro, lime wedges, and avocado slices if desired.
Air Fryer Crispy Fish Tacos with Slaw are a light and flavorful meal that’s quick to prepare and sure to please. The combination of crispy, seasoned fish, crunchy slaw, and creamy sauce delivers a satisfying taco experience that’s both healthy and delicious.
