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