Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick and healthy meal option featuring spiced tilapia cooked to perfection in an air fryer, topped with a refreshing and tangy cilantro lime slaw. The combination of crispy, flaky fish and zesty slaw wrapped in warm tortillas makes for a delicious and satisfying dish perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mexican
- Diet: Halal
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 brushing oil
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 squeezing
Instructions
- Prepare the Air Fryer and Spice Mix: Spray the air fryer basket lightly with oil to prevent sticking. In a small bowl, combine chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper. Mix well to create the spice rub.
- Season the Fish: Pat the fish fillets dry with a paper towel. Place them in the air fryer basket and brush both sides lightly with olive oil. Sprinkle the spice rub generously over the fish and gently press it onto the surface to ensure it adheres. Spritz a light layer of oil over the fish to keep it moist during cooking.
- Cook the Fish: Preheat the air fryer to 400°F (200°C). Cook the fish for 8-10 minutes or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for safe consumption. Avoid flipping the fish to prevent it from falling apart.
- Make the Cilantro Lime Slaw: While the fish is cooking, combine the cole slaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked pepper in a bowl. Toss everything together thoroughly. Adjust salt and lime juice to taste for a refreshing balance.
- Assemble the Tacos: Once the fish is cooked, remove it from the air fryer and cut into small pieces. Warm the tortillas if desired. Place fish pieces onto the tortillas and top generously with the cilantro lime slaw. Add an extra squeeze of fresh lime juice before serving.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, place the fish pieces back into the air fryer at 400°F for 2-4 minutes until heated through.
Notes
- If you don’t have an air fryer, bake the fish at 400°F for about 15 minutes or until cooked through and flaky. For best results, place the fish on parchment paper to prevent sticking.
- Thicker fish fillets will require additional cooking time. The fish used here is just over half an inch thick. For safety and quality, ensure the internal temperature reaches 145°F; add extra minutes as needed.
- Do not flip or turn the fish while cooking in the air fryer to avoid flaking and breaking apart.
- Using parchment paper in the air fryer basket can help prevent sticking and make cleanup easier.
