Description
Delicious air fryer fish tacos made with flavorful tilapia and fresh slaw. Perfect for a quick and healthy meal.
Ingredients
Scale
- 1 1/2 lb (680g) tilapia or white fish (mahi mahi, cod, etc.), fillets
- 1 tsp (5g) chili powder
- 1/2 tsp (1.5g) oregano
- 1/2 tsp (1.5g) garlic powder
- 1/2 tsp (1.5g) paprika
- 1/4 tsp (0.5g) cayenne (more or less for spiciness)
- 1/4 tsp (0.5g) onion powder
- 1/4 tsp (0.5g) cumin
- 1/2 tsp (3g) sea salt
- 1/2 tsp (1.5g) cracked pepper
- 2 1/2 c (250g) cole slaw mix
- 3 T (45g) mayonnaise
- 1 T (15ml) lime juice
- 1 garlic clove, minced
- 1/3 c (15g) chopped cilantro
- 1/2 tsp (2g) sugar (optional)
- 1/4 tsp (1.5g) sea salt (more or less to taste)
- 1/4 tsp (1.5g) cracked pepper
- Tortillas, for serving
- Extra lime juice, for serving
Instructions
- Prep Fish for Air Fryer: Start by seasoning your fish. You want to really coat each piece for that flavorful punch. Allow it to sit for a few minutes so the spices can penetrate. Just be careful not to let it sit too long, or the salt can make the fish mushy.
- Air Fry the Fish: Place the seasoned fish in the air fryer basket. You’ll want a single layer for even cooking, which lets the fish crisp up beautifully. After about ten minutes, check that gorgeous golden color – if it’s not quite there, just add a couple of minutes more until it’s fully cooked.
- Prepare the Slaw: While the fish cooks, mix your slaw ingredients in a bowl. You’ll notice the crunch of the cabbage and the zing from the lime juice. Just be cautious with the lime; a little goes a long way to avoid overpowering the dish.
- Assemble the Tacos: Now it’s time to layer everything into your tortillas. Start with the fish, then add your slaw. When you’re done, you should have a colorful, fresh look. Just don’t overload them, or they might fall apart when you pick them up.
- Serve and Enjoy: Grab your tacos and plate them up. The aroma is going to be so inviting! Dive right in while they’re warm for the best tasting experience. Just watch out for those falling pieces; a light touch helps keep everything intact!
Notes
- Storage Tips: Store in an airtight container in the refrigerator for 2-3 days. To reheat, air fry for about 2-4 minutes until hot.
- Expert Tips: For best results, bake the fish on parchment paper if not using the air fryer. Do not flip or turn the fish while cooking to prevent breaking apart. If using thicker fish, increase cooking time until it reaches an internal temperature of 145 degrees F. If your slaw tastes a bit off, balancing lime juice with a touch more mayonnaise can create the right flavor profile. For fish that easily breaks apart, handle it gently during removal and do not flip while cooking. If you are looking for a spicier kick, consider adding a pinch more cayenne to the seasoning mix before cooking.
- Reheating Instructions: To reheat, air fry for about 2-4 minutes at 350 degrees F until hot.
- Serving Suggestions: Serve with avocado slices for added creaminess. Pair with a side of spicy mango guacamole for extra flavor. Add a squeeze of lime juice over the tacos before serving.
- Recipe Variations: Use smoked paprika for a different flavor dimension. Add diced jalapeños to the slaw for extra heat. Replace the tilapia with shrimp or scallops.
- Ingredient Notes: Any white fish works well, such as mahi mahi or cod. Consider using vegan mayo as a substitute for traditional mayonnaise. Minced garlic works better in slaw as a substitute for garlic powder.
Nutrition
- Serving Size: N/A
- Calories: 256
- Sugar: 2g
- Sodium: 488mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 89mg