Description
These Air Fryer Fish Tacos are a delicious, crispy, and healthy way to enjoy a classic Mexican favorite. The fish is coated in a flavorful Cajun-spiced cornmeal and flour mixture, air fried to perfection, and paired with a zesty lime crema and refreshing slaw. Ready in just 40 minutes, these tacos are perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Fish and Coating
- 1 ½ pounds white fish (cut into strips)
- ½ cup cornmeal (medium grind)
- ½ cup all purpose flour (or gluten-free 1-to-1)
- 2 teaspoons Cajun seasoning (or Old Bay)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
Lime Crema
- 1 cup Mexican crema (or sour cream)
- 1 lime (juice)
- 1 teaspoon grated lime zest
- 1 garlic clove (crushed)
- ¼ teaspoon salt
Slaw
- 14 ounces bag coleslaw mix
- ¼ cup red onion (thinly sliced)
- ¼ cup cilantro (finely chopped)
- 1 jalapeño (finely chopped, optional)
- 1 lime (juice)
- ½ teaspoon salt
To Serve
- 10 corn tortillas (toasted)
- Avocados (sliced)
- Cilantro (optional)
Instructions
- Coat the Fish: Cut the fish filets into 1-inch wide by 3-inch long strips. In a medium bowl, mix together cornmeal, all-purpose flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. In a separate large bowl, whisk together mayonnaise and lemon juice. Toss the fish strips in the mayonnaise mixture until fully coated, then dredge each strip in the cornmeal mixture, ensuring all sides are well coated.
- Air Fry the Fish: Arrange the coated fish strips in a single layer in a 6-quart air fryer basket. Lightly spray them with non-stick cooking spray to help crispiness. Cook the fish at 400°F (204°C) for 8-10 minutes, flipping halfway through to ensure even cooking and browning.
- Make the Lime Crema: In a medium bowl, whisk together the Mexican crema, lime juice, grated lime zest, crushed garlic clove, and salt until smooth and well combined. Set aside.
- Make the Slaw: Combine the coleslaw mix, thinly sliced red onion, finely chopped cilantro, jalapeño (if using), lime juice, and salt in a large bowl. Toss thoroughly to mix all ingredients evenly.
- Build the Tacos: Warm the corn tortillas by toasting them over an open gas flame for about a minute or microwaving for 30 seconds. Assemble the tacos by placing air-fried fish strips on each tortilla, topping with slaw, sliced avocados, a drizzle of lime crema, and additional cilantro if desired. Serve immediately and enjoy!
Notes
- You can substitute all-purpose flour with a gluten-free 1-to-1 baking flour to make this recipe gluten-free.
- For extra heat, keep the jalapeño seeds or add more jalapeño to the slaw.
- To avoid soggy fish, do not overcrowd the air fryer basket; cook in batches if necessary.
- If Mexican crema is unavailable, sour cream is a suitable alternative.
- Toasting the tortillas over an open flame adds a nice smoky flavor but microwaving is a quick alternative.
