Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick and flavorful meal perfect for a light lunch or dinner. The tilapia is seasoned with a blend of spices and air fried to a crispy, flaky perfection, then paired with a refreshing cilantro lime slaw and served in warm tortillas. Ready in just 20 minutes, these tacos are a delicious way to enjoy healthy seafood with vibrant, fresh flavors.
Ingredients
Scale
Fish and Seasoning
- 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 spray or brush for cooking
Cilantro Lime Slaw
- 2½ cups cole slaw mix
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- ⅓ cup chopped fresh cilantro
- ½ tsp sugar (optional)
- ¼ tsp sea salt (adjust to taste)
- ¼ tsp cracked black pepper
To Serve
- Warm tortillas
- Extra lime juice for serving
Instructions
- Prepare Air Fryer Basket and Spice Mix: Spray the air fryer basket lightly with oil to prevent sticking. In a small bowl, combine the chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked black pepper. Mix well to create a uniform spice rub.
- Season the Fish: Pat the fish fillets dry with a paper towel to remove excess moisture. Place the fish in the air fryer basket and brush both sides with olive oil. Generously sprinkle the spice rub over the fish, pressing gently to ensure it adheres well. Lightly spritz the fish with olive oil again to keep it moist during cooking.
- Cook the Fish: Preheat your air fryer to 400°F (204°C). Cook the fish for 8-10 minutes, or until it becomes opaque and flakes easily with a fork. Use a meat thermometer to confirm the internal temperature has reached 145°F (63°C) for safe consumption.
- 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 everything together until evenly coated. Adjust lime juice and salt to your taste preference.
- Assemble the Tacos: Once the fish has cooked, carefully remove it from the air fryer and cut into small bite-sized pieces. Place the fish pieces into warm tortillas and top generously with the cilantro lime slaw. Add an extra squeeze of lime juice over the tacos for a bright finish.
- Storage and Reheating: Store any leftover fish in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the fish back in the air fryer and heat at 400°F for 2-4 minutes until thoroughly warmed.
Notes
- Adjust cayenne pepper amount based on your preferred spice level.
- Tilapia is a great option, but other white fish like cod or mahi mahi can be used.
- Ensure the fish cooks to an internal temperature of 145°F for food safety.
- The slaw can be made ahead and stored refrigerated for up to a day.
- Use corn or flour tortillas based on your preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Additional toppings like avocado, sliced radishes, or hot sauce can be added for extra flavor.
