Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick and flavorful weeknight meal featuring tender, spice-rubbed white fish air fried to perfection. The fresh and zesty cilantro lime slaw adds a creamy crunch, making these tacos both light and satisfying. Ready in about 20 minutes, this dish is perfect for a simple yet delicious dinner that everyone will love.
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 pepper
- Olive oil for brushing and spritzing
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
Others
- Tortillas
- Extra lime juice for serving
Instructions
- Prepare the Spice Rub: 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.
- Prepare the Fish: Pat the fish dry with paper towels. Place the fillets in the air fryer basket and brush them lightly with olive oil. Generously coat the fish with the prepared spice rub, gently pressing it to adhere. Spritz the top of the fish with olive oil to help the seasoning stick and keep the fish moist while cooking.
- Air Fry the Fish: Preheat the air fryer to 400°F (204°C). Cook the seasoned fish for 8-10 minutes or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- 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 well to coat evenly. Adjust seasoning and lime juice as desired.
- Assemble the Tacos: Remove the cooked fish from the air fryer and cut it into small pieces. Warm tortillas if desired. Place fish pieces in tortillas and top with the cilantro lime slaw. Add an extra squeeze of lime juice for brightness.
- Storage and Reheating: Store leftover fish in an airtight container in the refrigerator for 2-3 days. To reheat, place the fish back in the air fryer and heat at 400°F (204°C) for 2-4 minutes until warmed through.
Notes
- This recipe takes about 15-20 minutes from start to finish, making it ideal for quick weeknight meals.
- Use your favorite white fish such as tilapia, mahi mahi, or cod for best taste and texture.
- You can adjust the level of spiciness by varying the amount of cayenne pepper in the spice rub.
- The cilantro lime slaw can be customized with more lime juice or a touch of sugar to balance flavors.
- Leftover fish can be easily reheated in the air fryer, maintaining its crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 2 g
- Sodium: 488 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 89 mg
