Description
Delicious and easy Air Fryer Fish Tacos with a fresh and zesty Cilantro Lime Slaw, perfect for a quick and healthy meal. The tilapia is seasoned with a flavorful spice rub and cooked to flaky perfection in the air fryer, then topped with a creamy, tangy slaw for a refreshing bite.
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 (more or less for spiciness)
- ¼ tsp onion powder
- ¼ tsp cumin
- ½ tsp sea salt
- ½ tsp cracked pepper
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 (more or less to taste)
- ¼ tsp cracked pepper
For Taco Assembly:
- Tortillas
- Extra lime juice
- Olive oil spray or brush
Instructions
- Prepare the Spice Rub: Spray the air fryer basket with oil. In a small bowl, thoroughly mix the chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper to create the spice blend.
- Season the Fish: Pat the fish dry with paper towels and lay it in the air fryer basket. Brush the fish with olive oil to help the spices stick and maintain moisture. Generously sprinkle the spice rub over the fish and gently press it in. Spritz a little more olive oil on top to keep the fish moist during cooking.
- Cook the Fish: Preheat the air fryer to 400°F. Cook the fish for 10 minutes or until it turns opaque and flakes easily with a fork. Check that the internal temperature reaches 145°F for safe consumption.
- Prepare 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 and adjust seasoning or lime juice to taste.
- Assemble the Tacos: When the fish is done, remove it from the air fryer and cut into small pieces. Place pieces of fish in tortillas, top generously with cilantro lime slaw, and add an extra squeeze of lime juice for brightness.
- Store and Reheat: Store leftover fish in an airtight container in the refrigerator for 2-3 days. To reheat, air fry the fish for 3 minutes at 400°F until heated through without drying out.
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 may require additional cooking time; check that the internal temperature reaches 145°F and adjust accordingly.
- Do not flip or turn the fish in the air fryer to avoid it falling apart. Lining the basket with parchment paper can help prevent sticking.
Nutrition
- Serving Size: 1 serving (1 taco with slaw)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 60 mg
