Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw feature tender, spice-seasoned white fish topped with crunchy cabbage, creamy mayonnaise dressing, fresh cilantro, and tangy lime juice. Wrapped in warm tortillas, they make a flavorful and convenient meal for busy weeknights.
Ingredients
Scale
For the Fish
- 1½ lb tilapia or white fish, such as mahi-mahi or cod
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper, more or less to taste
- ¼ tsp onion powder
- ¼ tsp cumin
- ½ tsp sea salt
- ½ tsp cracked pepper
For the Cilantro Lime Slaw
- 2½ cups coleslaw mix
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 1 garlic clove, minced
- â…“ cup chopped cilantro
- ½ tsp sugar, optional
- ¼ tsp sea salt, more or less to taste
- ¼ tsp cracked pepper
For Taco Assembly
- Tortillas, as needed
- Extra lime juice, to taste
Instructions
- Pat the fish dry with paper towels and check for bones. Cut into portions that fit comfortably in the air fryer basket.
- Combine the chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper in a small bowl. Season the fish evenly on all sides.
- Arrange the fish in a single layer in the air fryer basket, leaving space between pieces. Air-fry according to your appliance’s instructions and the thickness of the fish. Cook until opaque, flaky, and at least 145°F (63°C) internally.
- In a separate bowl, combine the mayonnaise, lime juice, minced garlic, chopped cilantro, optional sugar, sea salt, and cracked pepper.
- Add the coleslaw mix and toss until evenly coated. Refrigerate until ready to assemble the tacos.
- Warm the tortillas according to their package instructions or preferred method.
- Break the cooked fish into taco-sized pieces. Fill each tortilla with fish and a spoonful of cilantro lime slaw.
- Finish with extra lime juice and serve immediately.
Notes
- Tilapia, cod, and mahi-mahi are suitable fish options.
- Adjust the cayenne pepper to your preferred spice level.
- Pat the fish dry before seasoning to help the spices adhere.
- Avoid overcrowding the air fryer basket; cook in batches if necessary.
- Toss the slaw shortly before serving for the best crunch.
- Keep the fish, slaw, and tortillas separate until assembly.
- Refrigerate leftovers promptly in airtight containers. Reheat cooked fish to 165°F (74°C).
- Cooking time varies depending on fish thickness and air fryer model.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Recipes
- Method: Air Fryer
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 390 kcal