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- 1 lb white fish fillets (cod or tilapia) - Seasoning spices: paprika, garlic powder, cumin - Panko breadcrumbs and all-purpose flour - 2 cups green cabbage, shredded - 1 cup carrots, shredded - ½ cup cilantro, chopped - 8 small corn tortillas - Lime juice, mayonnaise, honey - Optional: sliced jalapeños for serving When making air fryer fish tacos, it's crucial to gather all your ingredients first. This step saves time and makes cooking smoother. For the fish, I like to use white fish fillets, such as cod or tilapia. These types of fish have a mild flavor and cook well in the air fryer. The seasoning spices play a key role in adding flavor. I choose paprika, garlic powder, and cumin for a delicious blend. Make sure you season the fish strips well for the best taste. Next, I prepare the slaw, which gives the tacos a crunchy texture. I use shredded green cabbage and carrots, adding cilantro for freshness. This mix pairs perfectly with the crispy fish. Don't forget the extra ingredients. Small corn tortillas are perfect for holding the fish and slaw. For added flavor, I mix lime juice, mayonnaise, and honey in the slaw. If you like a kick, consider adding sliced jalapeños when serving. Having these ingredients ready makes your cooking experience enjoyable and ensures tasty tacos. To start, you need to dry the fish fillets. Use a paper towel to pat them dry. This step is key because it helps the coating stick better. Next, cut the fillets into strips. Aim for pieces that are about one inch wide. Now, season the fish. Sprinkle salt, pepper, paprika, garlic powder, and cumin over the strips. Use your hands to rub the spices into the fish. This will give your fish a nice flavor boost. Next, set up your breading station. You'll need three bowls. First, put all-purpose flour in one bowl. In the second bowl, beat two eggs until smooth. In the third bowl, add panko breadcrumbs. Now, it's time to coat the fish. Start by taking one fish strip and dredging it in the flour. Make sure to cover it well. Then, dip the floured strip into the egg mixture. Let the excess drip off. Finally, roll it in the panko breadcrumbs. Press gently to make sure the breadcrumbs stick. Repeat this for all fish strips. Before cooking, preheat your air fryer to 400°F (200°C). This step helps the fish cook evenly. Once it’s hot, arrange the breaded fish strips in a single layer in the air fryer basket. Avoid overcrowding. Lightly spray the fish with cooking oil. Now, cook the fish for 10 to 12 minutes. Halfway through, flip the strips for even cooking. You want them to be golden brown and crispy when done. To get that perfect crunch, pressing the breadcrumbs onto the fish is key. This step helps them stick better and creates a nice crust. After breading, give the fish a light spray of oil. This helps it crisp up in the air fryer without being greasy. For these tacos, I recommend using white fish like cod or tilapia. These fish have mild flavors and cook up nicely. Cod has a flakier texture, while tilapia is a bit firmer. Both will absorb the seasoning well and taste great. You can add extra toppings to your slaw for more flavor. Try adding slices of avocado or a spoonful of salsa. These additions bring freshness and a unique taste. You can also change the slaw dressing. For a kick, add a dash of hot sauce or swap honey for a tangy vinegar. This will give your tacos a fun twist! {{image_2}} For a gluten-free version of these tacos, you can use alternatives like almond flour or coconut flour instead of regular flour. Use gluten-free panko breadcrumbs to keep the fish crispy. For the tortillas, try corn tortillas that are labeled gluten-free. These options maintain the delicious flavor while catering to gluten sensitivities. If you want a vegetarian taco, consider using tofu or tempeh instead of fish. You can marinate them in lime juice, paprika, and garlic powder for flavor. For the slaw, add diced bell peppers or avocado to give it a fresh twist. Adjust the recipe by cooking the tofu or tempeh in the air fryer until crispy, just like the fish. To spice things up, add cayenne pepper or chipotle powder to the breading mix. This will give the fish a nice kick. For the slaw, try adding fresh dill or mint for a unique flavor. These small changes can elevate your fish tacos and make them your own. To keep your cooked fish fresh, store it in an airtight container. Place a piece of parchment paper between the fish and the lid. This helps absorb moisture and keeps the fish crisp. You can store it in the fridge for up to three days. For the slaw, use a separate container. This keeps it crunchy. Add lime juice just before serving to keep the flavors bright. Store in the fridge for up to two days. To reheat the fish, use the air fryer. Set it to 350°F (175°C) for about 5-7 minutes. This gets the fish warm and keeps it crispy. Avoid the microwave, as it makes fish soggy. For the slaw, simply stir it to mix. If it seems dry, drizzle a bit of lime juice or mayonnaise. This keeps the flavors fresh without cooking it. For quick meals, prepare the fish and slaw ahead of time. Store the fish in portions. This makes it easy to grab when you're ready to eat. Use glass containers for meal prep. They keep the food fresh and are safe for reheating. You can also pre-chop the veggies for the slaw. This saves time and makes assembly a breeze. You can tell when the fish is cooked by looking for a few signs. Perfectly cooked fish should be opaque and flake easily with a fork. If it looks white and breaks apart easily, it's ready to eat. Also, the internal temperature should reach 145°F (63°C). If you have a food thermometer, this is a great way to check. Yes, you can use frozen fish fillets. Just remember to thaw them first. Place the frozen fillets in the fridge overnight. If you're short on time, you can also run them under cold water for about 30 minutes. Once thawed, pat them dry and follow the same seasoning and breading steps. This will ensure that they cook evenly in the air fryer. If you want a healthier or vegan option, there are great substitutes for mayonnaise. You can use Greek yogurt for a creamy texture with fewer calories. If you prefer a vegan option, try using mashed avocado or a blend of silken tofu with lemon juice. These choices give you a delicious flavor while keeping the slaw fresh and tasty! You now have a clear recipe for making tasty fish tacos. You learned about the main ingredients, from fish to slaw, and how to prepare them. Following the step-by-step guide means your air-fryer fish will turn out crisp. Remember the tips for the best results, and feel free to adjust for gluten-free or vegetarian options. Store leftovers right to keep them fresh. Get ready to impress with your delicious tacos! Enjoy every bite as you share these with friends and family!

Air Fryer Fish Tacos with Slaw

Get ready to indulge in Crispy Air Fryer Fish Tacos that are both delicious and easy to make! This recipe features tender fish coated in a crunchy panko crust, paired with a vibrant slaw and served in warm corn tortillas. Perfect for a quick weeknight dinner or a fun taco night. Don't miss out on this flavor-packed dish—click through to explore the full recipe and elevate your taco game today!
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Ingredients
  

1 lb white fish fillets (like cod or tilapia)

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

2 cups green cabbage, shredded

1 cup carrots, shredded

½ cup cilantro, chopped

3 tablespoons lime juice

2 tablespoons mayonnaise

1 teaspoon honey

Sliced jalapeños (optional for serving)

Instructions
 

Pat the fish fillets dry with a paper towel and cut them into strips. Season with salt, pepper, paprika, garlic powder, and cumin.

    Set up a breading station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.

      Dredge each fish strip in the flour, then dip in the egg mixture, and finally coat with panko breadcrumbs, pressing gently to adhere.

        Preheat the air fryer to 400°F (200°C). Arrange the breaded fish strips in a single layer in the air fryer basket. Lightly spray with cooking oil.

          Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

            In a bowl, combine the shredded cabbage, carrots, cilantro, lime juice, mayonnaise, and honey. Toss until well mixed to create the slaw. Season with salt to taste.

              Warm the corn tortillas in a skillet or microwave until pliable.

                To assemble, place a few pieces of crispy fish on each tortilla, topped with the slaw. Add sliced jalapeños if desired.

                  Serve immediately with lime wedges on the side.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4