Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick, flavorful, and healthy meal option. Featuring tender, spiced white fish cooked to perfection in the air fryer and topped with a tangy, creamy cilantro lime slaw, these tacos are perfect for a delicious weeknight dinner or casual gathering.
Ingredients
Scale
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 for brushing and spraying
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
For Taco Assembly:
- Tortillas
- Extra lime juice for serving
Instructions
- Prepare the Spice Mix: In a small bowl, combine chili powder, oregano, garlic powder, paprika, cayenne pepper, onion powder, cumin, sea salt, and cracked pepper. Mix well to create the spice rub.
- Season the Fish: Pat the fish dry with paper towels. Lightly spray or brush the air fryer basket with oil to prevent sticking. Lay the fish in the basket and brush it with olive oil. Generously coat the fish with the spice rub, pressing it gently to adhere. Spritz the top of the fish with a bit more oil to keep it moist during cooking.
- Air Fry the Fish: Preheat the air fryer to 400°F. Cook the fish for 10 minutes or until it becomes opaque and flakes easily with a fork. The internal temperature should reach 145°F for safe consumption. Do not flip 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 combine and adjust seasoning and lime juice to taste.
- Assemble the Tacos: Remove the cooked fish from the air fryer basket and cut it into small pieces. Place the fish in tortillas and top generously with the cilantro lime slaw. Squeeze extra lime juice over the tacos before serving.
- Storage and Reheating: Store any leftover fish in an airtight container in the refrigerator for 2-3 days. To reheat, air fry the fish at 400°F for 3 minutes or until heated through.
Notes
- If you don’t have an air fryer, bake the fish at 400°F for about 15 minutes on parchment paper until cooked through and flaky.
- Thicker fish fillets will require longer cooking times. Use a thermometer to ensure the internal temperature reaches 145°F.
- Avoid flipping the fish in the air fryer to prevent it from falling apart; you may line the basket with parchment paper if preferred.
- Adjust cayenne pepper to control the heat level of the fish seasoning.
- The cilantro lime slaw can be made ahead and stored in the refrigerator to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
