Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick and healthy meal option featuring perfectly seasoned and air-fried tilapia or white fish, topped with a zesty, creamy cilantro lime slaw. The fish cooks to flaky perfection in the air fryer, offering a light yet flavorful taco experience that’s easy to prepare and delicious.
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 or oil spray for brushing and spritzing
For the Cilantro Lime Slaw:
- 2½ cups cole slaw mix
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- ⅓ cup chopped cilantro
- ½ teaspoon sugar (optional)
- ¼ teaspoon sea salt (adjust to taste)
- ¼ teaspoon cracked black pepper
For Taco Assembly:
- Tortillas
- Extra lime juice for serving
Instructions
- Prepare the Spice Rub: In a small bowl, thoroughly mix chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper until well combined to create the spice rub for the fish.
- Season the Fish: Pat the tilapia or white fish dry with paper towels. Lay the fish piece in the air fryer basket sprayed lightly with oil. Brush the fish with olive oil, then generously coat it on both sides with the prepared spice rub, pressing lightly to adhere. Spritz a light layer of oil over the top to keep the fish moist during cooking.
- Air Fry the Fish: Preheat the air fryer to 400°F (204°C). Cook the fish in the basket for 8-10 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). Avoid flipping or turning the fish during cooking to prevent it from breaking apart.
- 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 to evenly coat the slaw. Taste and adjust salt or lime juice as preferred.
- Assemble the Tacos: When the fish is cooked, carefully remove it from the air fryer and cut into small, bite-sized pieces. Place the fish on warmed tortillas, top generously with the cilantro lime slaw, and add an extra squeeze of lime juice for brightness.
- Store and Reheat: Store any leftover fish in an airtight container in the refrigerator for up to 2-3 days. To reheat, air fry the fish for 2-4 minutes until hot and serve immediately.
Notes
- If you don’t have an air fryer, you can bake the fish at 400°F (204°C) for about 15 minutes on parchment paper or a greased baking sheet until cooked through and flaky.
- Thicker fish fillets may require additional cooking time. Aim for an internal temperature of 145°F (63°C), adding extra minutes as needed.
- Do not flip or turn the fish in the air fryer basket to avoid it falling apart; you may line the basket with parchment paper if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
