Crispy Air Fryer Fish Tacos with Creamy Slaw Recipe
These Crispy Air Fryer Fish Tacos feature perfectly golden, crunchy cod strips paired with a zesty, creamy cabbage slaw. Quick and easy to prepare in just 20 minutes, this recipe offers a deliciously fresh and healthy twist on traditional fish tacos with vibrant flavors enhanced by lime, cilantro, and optional tasty toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (6-8 tacos)
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
For the Fish
- 1 ½ lbs cod fillets, cut into strips
- 1 large egg
- 2 tablespoons water
- 1 cup panko breadcrumbs
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Olive oil spray
For the Creamy Slaw
- 2 ½ cups shredded cabbage or coleslaw mix
- ⅓ cup mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- ⅓ cup chopped fresh cilantro
- ½ teaspoon sugar (optional)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For Assembly
- 6–8 small corn or flour tortillas
- Extra lime wedges
- Optional toppings: avocado slices, cotija cheese, pickled red onions, hot sauce
Instructions
- Prepare the fish strips: Pat the cod fillets dry thoroughly with paper towels and cut them into 1 by 4 inch strips to ensure even cooking and crispiness.
- Mix egg wash and coating: In one bowl, whisk together the egg and water. In a separate bowl, combine panko breadcrumbs with chili powder, garlic powder, ground cumin, onion powder, kosher salt, and black pepper for a flavorful crust.
- Coat the fish: Dip each cod strip into the egg wash, then press firmly into the panko breadcrumb mixture to fully coat and adhere the crumbs well.
- Preheat the air fryer: Set the air fryer to 400°F (200°C) and spray the basket generously with olive oil spray to prevent sticking and promote crispiness.
- Air fry the fish: Arrange the coated fish strips in a single layer in the air fryer basket. Spray the tops lightly with olive oil spray. Cook for 8-10 minutes until golden brown and cooked through, flipping halfway if necessary. The internal temperature should reach 145°F (63°C).
- Prepare the creamy slaw: While the fish cooks, whisk together mayonnaise, lime juice, minced garlic, sugar (if using), kosher salt, and black pepper in a bowl. Add the shredded cabbage and chopped cilantro, tossing well to coat evenly.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat or directly over a flame until they are soft and slightly charred to enhance flavor and pliability.
- Assemble the tacos: Place crispy fish strips on each warm tortilla, top generously with creamy slaw, and add any optional toppings such as avocado slices, cotija cheese, pickled red onions, or hot sauce.
- Serve: Serve the fish tacos with extra lime wedges on the side for squeezing, adding a bright finishing touch to the dish.
Notes
- Ensure the cod strips are patted very dry to help the coating stick better and achieve maximum crispiness.
- Flip the fish halfway through air frying to ensure even cooking and browning.
- Adjust the seasoning in the slaw to your taste, adding more lime juice or sugar as preferred.
- The optional toppings add layers of flavor and texture, but the tacos are delicious even without them.
- If you don’t have an air fryer, these fish strips can be baked in the oven at 425°F for 12-15 minutes, flipping halfway.
