Introduction
Crispy Fish Tacos with Lime Slaw are the perfect combination of crunch, zest, and freshness. Using the air fryer, you get a golden, crispy texture without deep frying. Paired with a tangy lime slaw, these tacos are light yet satisfying, making them an excellent meal for lunch or dinner.
Why You’ll Love This:
- Crispy & Flavorful: The air fryer gives the fish a perfectly crunchy texture.
- Healthier Alternative: Uses less oil compared to deep frying.
- Quick & Easy: Ready in under 30 minutes.
- Customizable: Adjust toppings and spice levels to your preference.
Equipment Needed:
- Air fryer
- Mixing bowls
- Whisk
- Tongs
- Cutting board & knife
- Measuring cups & spoons
Ingredients:
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1/2 cup panko breadcrumbs
- 1/4 cup cornmeal
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (beaten)
- 1 tablespoon olive oil spray
For the Lime Slaw:
- 2 cups shredded cabbage (purple and green mix)
- 1/4 cup shredded carrots
- 2 tablespoons Greek yogurt or mayo
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 8 small corn tortillas
- 1/4 cup chopped cilantro
- 1/2 avocado (sliced)
- 1 jalapeño (sliced, optional)
- Lime wedges for serving
Nutritional Information (Per Serving):
- Calories: 280-320 kcal
- Protein: 20-25 grams
- Carbohydrates: 30-35 grams
- Fat: 8-10 grams
- Fiber: 4-5 grams
Step by Step Instructions:
Time:
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Prepare the Slaw: In a bowl, mix cabbage, carrots, Greek yogurt (or mayo), lime juice, honey, salt, and black pepper. Toss well and set aside.
- Bread the Fish: In a shallow dish, mix panko, cornmeal, garlic powder, smoked paprika, salt, and pepper. Dip each fish fillet into the beaten egg, then coat with the breadcrumb mixture.
- Air Fry the Fish: Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil. Arrange fish fillets in a single layer, spray lightly with oil, and cook for 8-10 minutes, flipping halfway, until golden and crispy.
- Warm the Tortillas: Heat corn tortillas on a dry skillet for about 30 seconds per side or until warm and pliable.
- Assemble the Tacos: Place a piece of crispy fish on each tortilla. Top with lime slaw, avocado slices, chopped cilantro, and jalapeño (if using). Serve with lime wedges.
Tips for the Best Fish Tacos:
- Use fresh fish for the best texture and flavor.
- Don’t overcrowd the air fryer to ensure even crispiness.
- Adjust seasoning to taste; add chili powder for extra heat.
- Double the slaw recipe for a refreshing side salad.
Serving Suggestions:
Serve these tacos with a side of black beans, Mexican rice, or a fresh mango salsa for a complete meal.
Frequently Asked Questions (FAQs)
Q 1. Can I use frozen fish?
Yes, but make sure to thaw and pat dry before breading.
Q 2. Can I bake the fish instead?
Absolutely! Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
Q 3. How do I store leftovers?
Store fish separately from the tortillas and toppings in an airtight container for up to 2 days.
Conclusion:
Crispy Fish Tacos with Lime Slaw are a fresh, flavorful meal that’s easy to make in an air fryer. Whether you’re hosting a taco night or craving something light yet satisfying, these tacos deliver crunch, zest, and bold flavors in every bite. The flaky fish pairs perfectly with the tangy lime slaw, creating a refreshing balance of textures and tastes. Topped with creamy sauce, fresh cilantro, and a squeeze of lime, every bite is a burst of vibrant, mouthwatering goodness. Ideal for quick dinners, gatherings, or weekend treats, these tacos are sure to impress with minimal effort and maximum flavor.