Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe
These Air Fryer Fish Tacos with Cilantro Lime Slaw offer a quick, flavorful lunch or dinner option that combines perfectly seasoned white fish with a zesty, creamy slaw. Cooked in the air fryer for a crispy yet moist texture, these tacos are a fresh and healthy meal ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
For the Fish:
- 1 ½ lb tilapia or white fish (mahi mahi, cod, etc.)
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust for spiciness)
- ¼ tsp onion powder
- ¼ tsp cumin
- ½ tsp sea salt
- ½ tsp cracked black pepper
- Olive oil spray and brush
For the Cilantro Lime Slaw:
- 2½ cups cole slaw mix
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 1 garlic clove, minced
- ⅓ cup chopped cilantro
- ½ tsp sugar (optional)
- ¼ tsp sea salt (adjust to taste)
- ¼ tsp cracked black pepper
Additional:
- Tortillas
- Extra lime juice for squeezing
Instructions
- Prepare and Season the Fish: Spray the air fryer basket with oil to prevent sticking. In a small bowl, thoroughly mix the chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper to create the spice rub.
- Coat the Fish: Pat the fish dry with paper towels. Place it in the air fryer basket and brush both sides with olive oil. Generously apply the spice rub all over the fish, pressing gently so the spices adhere well. Lightly spritz the top of the fish with oil to keep it moist during cooking.
- Cook the Fish: Preheat the air fryer to 400°F (204°C). Cook the fish for 8 to 10 minutes until it turns opaque and flakes easily with a fork. Ensure the internal temperature reaches 145°F (63°C) for safe consumption.
- Make the Cilantro Lime Slaw: While the fish cooks, combine the cole slaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked pepper in a bowl. Toss well and taste, adjusting salt or lime juice as desired for the perfect balance.
- Assemble the Tacos: Once the fish is cooked, carefully remove it from the air fryer and cut it into smaller pieces. Warm the tortillas if desired, then fill them with the fish pieces and top generously with cilantro lime slaw. Add an extra squeeze of lime juice before serving.
- Store and Reheat: Store any leftover fish in an airtight container in the refrigerator for 2–3 days. To reheat, place the fish back in the air fryer and heat for 2–4 minutes until warmed through.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- May substitute cole slaw mix with shredded cabbage and carrots if unavailable.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Tortillas can be corn or flour based on preference.
- Ensure fish is properly cooked by checking for an internal temperature of 145°F.
- Use fresh lime juice for best flavor in the slaw and as a topping.
