Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick, flavorful, and healthy meal that combines perfectly seasoned, crispy fish with a refreshing, tangy slaw. Ready in just 20 minutes, this recipe is ideal for a light lunch or a vibrant dinner that brings a touch of Mexican-inspired zest to your table.
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 to taste)
- ¼ tsp onion powder
- ¼ tsp cumin
- ½ tsp sea salt
- ½ tsp cracked pepper
- Olive oil spray or brush for coating
For the Cilantro Lime Slaw
- 2½ cups cole slaw mix
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 1 garlic clove, minced
- â…“ cup chopped cilantro
- ½ tsp sugar (optional)
- ¼ tsp sea salt (adjust to taste)
- ¼ tsp cracked pepper
To Serve
- Tortillas
- Extra lime juice for serving
Instructions
- Prepare the Air Fryer Basket: 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 thoroughly to create the spice rub.
- Season the Fish: Pat the fish dry with a paper towel. Brush the fish with olive oil on all sides. Generously rub the spice mixture over the fish, pressing gently to ensure it adheres well. Spritz additional olive oil over the fish to keep it moist and help the spices stick during cooking.
- Cook the Fish: Preheat the air fryer to 400°F (200°C). Place the seasoned fish in the basket and cook for 8-10 minutes or until the fish is opaque, flakes easily with a fork, and has reached an internal temperature of 145°F (63°C).
- Make the Cilantro Lime Slaw: While the fish cooks, combine cole slaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked pepper in a bowl. Mix well and adjust seasoning or lime juice to your preference.
- Assemble the Tacos: Once the fish is cooked, remove it from the air fryer and cut into small, bite-sized pieces. Place the fish pieces onto tortillas and top with a generous amount of cilantro lime slaw. Add an extra squeeze of lime juice over the tacos.
- Storage and Reheating: Store leftover fish in an airtight container in the refrigerator for 2-3 days. To reheat, air fry the fish pieces for 2-4 minutes until hot and ready to serve again.
Notes
- Use any firm white fish such as cod, mahi mahi, or tilapia for best results.
- Adjust cayenne pepper according to your spice preference.
- The mayonnaise in the slaw adds creaminess; substitute with a vegan mayo if needed.
- For extra crispiness, avoid overcrowding the air fryer basket to allow even air circulation.
- Leftover fish can also be used in salads or wraps for another meal variation.
- Fresh lime juice brightens the slaw and enhances the overall flavor profile—don’t skip it!
