Air Fryer Fish Tacos Recipe

Original Post: https://www.evolvingtable.com/air-fryer-fish-tacos/

Air fryer fish tacos are made for a healthy dinner option.

4.92 from 23 votes

Air Fryer Fish Tacos Recipe

Healthy and crunchy, this Air Fryer Fish Tacos recipe is soon to be your new week night favorite! Make this quick and easy dinner for your family and pretend you're eating at a food truck!

Prep Time30

Cook Time10

Total Time40

Course: Dinner

Cuisine: American, Mexican

Servings: tacos

Author: London Brazil

Ingredients

Air Fryer Fish:

1 ½ lbs. white fish cut into strips
½ cup cornmeal medium grind
½ cup all purpose flour or gluten-free 1-to-1
2 tsp. Cajun seasoning or Old Bay
1 tsp. paprika
½ tsp. garlic powder
1 tsp. salt to taste
¼ tsp. black pepper
¼ cup mayonnaise
1 Tbsp. lemon juice

Lime Crema:

1 cup Mexican crema or sour cream*
1 lime juice
1 tsp. lime zest
1 garlic clove crushed
¼ tsp. salt

Slaw:

14 oz. bag coleslaw mix
¼ cup red onion thinly sliced
¼ cup cilantro finely chopped
1 jalapeño finely chopped, optional
1 lime juice
½ tsp. salt

Tacos and Toppings:

10 corn tortillas toasted
Avocados
Cilantro optional

Instructions

Coat the Fish: Cut fish filets into smaller 1-inch wide by 3-inch long strips. Mix together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a medium-sized shallow bowl. Add mayonnaise and lemon juice to a large bowl and whisk until combined. Place fish strips into the mayonnaise mixture and toss until completely covered. Dip each strip into the cornmeal mixture and coat all sides.
1 ½ lbs. white fish, ½ cup cornmeal, ½ cup all purpose flour, 2 tsp. Cajun seasoning, 1 tsp. paprika, ½ tsp. garlic powder, 1 tsp. salt, ¼ tsp. black pepper, ¼ cup mayonnaise, 1 Tbsp. lemon juice
Air Fry the Fish: Place the coated fish into a 6-quart Air Fryer basket in a single layer. Spray them lightly with non-stick cooking spray. Cook at 400 degrees for 8-10 minutes.* Flip over halfway through cooking.
Make the Lime Crema: Whisk together ingredients in a medium-sized bowl until well combined.
1 cup Mexican crema, 1 lime, 1 tsp. lime zest, 1 garlic clove, ¼ tsp. salt
Make the Slaw: Toss ingredients together in a large bowl until mixed.
14 oz. bag coleslaw mix, ¼ cup red onion, ¼ cup cilantro, 1 jalapeño, 1 lime, ½ tsp. salt
Build the Tacos: Toast tortillas over an open gas flame for a minute to warm them up, or pop them in the microwave for 30 seconds. Serve fish tacos with slaw, sliced avocados, lime crema, and additional cilantro. Enjoy!
10 corn tortillas, Avocados, Cilantro

Video

Notes

This recipe works well with cod, sole, halibut, or any other firm and mild-tasting white fish.
You can also use a vegan sour cream if dairy-free.

Prep-Ahead Instructions:

You can easily make the lime crema a few days in advance. The slaw can be made up a couple of hours before using.

Storage Directions:

Keep air-fried fish, slaw, and cream sauce in separate containers in the refrigerator. The fish will last for up to 3-4 days, crema for a week, and the slaw for 3-4 days. However, the slaw will lose its crispness after a few days. To freeze, arrange fried fish in a single layer and freeze for 3-4 hours, then store in a freezer-safe Ziploc bag for up to 3-4 months. To reheat, add fried fish back into the air fryer at 350° for 3-5 minutes or until heated through.

Recipe Tips:

Make it sticky. Use mayonnaise as a binder to keep the coating from falling off the fish.
Pick the right texture. Choose a firm, flaky, white fish.
Keep it simple. Use a bag of mix for the slaw.
Make it authentic. Garnish the tacos with Mexican crema instead of sour cream.
Get zesty. Serve with a wedge of fresh lime to squeeze on just before enjoying!

Nutrition