Air Fryer Fish Tacos with Cilantro Lime Slaw
Crispy air-fried fish tacos served with a refreshing cilantro lime slaw, perfect for a quick and flavorful meal.
Ingredients
- 1.5 lb tilapia or white fish (mahi mahi, cod, etc.)
- 1 tsp chili powder
- 0.5 tsp oregano
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp cayenne more or less for spiciness
- 0.25 tsp onion powder
- 0.25 tsp cumin
- 0.5 tsp sea salt
- 0.5 tsp cracked pepper
- 2.5 c cole slaw mix
- 3 T mayonnaise
- 1 T lime juice
- 1 cloves garlic, minced
- 1/3 c chopped cilantro
- 0.5 tsp sugar optional
- 0.25 tsp sea salt more or less to taste
- 0.25 tsp cracked pepper
- tortillas
- extra lime juice
Instructions
- Spray the air fryer basket with oil. In a small bowl, mix the spices, salt, and pepper well to combine.
- Pat fish dry and lay it in the air fryer basket. Brush with olive oil, cover with the spice rub, and gently press it into the fish. Spritz with oil to help it hold and stay moist.
- Preheat air fryer to 400°F. Cook the fish for 8-10 minutes until opaque and easily flakes. Internal temperature should reach 145°F.
- While the fish cooks, toss together the ingredients for the cilantro lime slaw. Adjust salt and lime juice to taste.
- When fish is cooked, remove from the air fryer basket. Cut into small pieces and add to tortillas. Top with slaw and add an extra squeeze of lime.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the air fryer for 2-4 minutes until hot.
Notes
Adjust the spice level to your taste by adding more or less cayenne pepper.