Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick and flavorful meal perfect for busy weeknights. Tender white fish seasoned with a vibrant spice rub is air fried to perfection and served on warm tortillas with a refreshing cilantro lime slaw. This dish combines a zesty, creamy slaw with perfectly cooked, flaky fish for a delicious and healthy taco experience in just 20 minutes.
Ingredients
Fish and Spice Rub
- 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 pepper
- Olive oil or cooking spray
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 (adjust to taste)
- ¼ tsp cracked pepper
Assembly
- Tortillas
- Extra lime juice for serving
Instructions
- Prepare the air fryer and spice rub: Spray the air fryer basket lightly with oil. In a small bowl, combine chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper; mix well to create a uniform spice blend.
- Season the fish: Pat the fish dry with paper towels. Place it in the air fryer basket, brush both sides with olive oil, then generously cover the fish with the prepared spice rub, pressing gently so it adheres well. Lightly spritz the fish with oil again to keep it moist while cooking.
- Air fry the fish: Preheat the air fryer to 400°F (204°C). Cook the fish for 8-10 minutes until it becomes opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- Make the cilantro lime slaw: In a bowl, combine the cole slaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), salt, and pepper. Toss everything together until well mixed. Adjust seasoning or lime juice to taste.
- Assemble the tacos: Remove the cooked fish from the air fryer and cut it into small pieces. Warm your tortillas if desired, then fill them with the fish pieces and top with the cilantro lime slaw. Add an extra squeeze of lime juice on top for brightness.
- Store and reheat: Store any leftover fish in an airtight container in the refrigerator for up to 2-3 days. To reheat, air fry the fish for 2-4 minutes until heated through.
Notes
- Adjust cayenne amount depending on your preferred spice level.
- You can substitute tilapia with other firm white fish like mahi mahi or cod.
- For a lighter slaw, substitute mayonnaise with Greek yogurt.
- Warm tortillas before assembling for best texture and flavor.
- Fish is cooked when it flakes easily and internal temperature reaches 145°F.
- Leftover fish can be reheated in the air fryer to maintain crispness.
