Air Fryer Fish Tacos with Lime Yogurt and Slaw
Looking for a fresh and zesty twist on taco night? These crispy fish tacos made in the air fryer are just what you need! They're packed with flavor, and the lime yogurt sauce adds a bright, tangy finish that perfectly complements the crunchy fish and fresh slaw. Ready in under 30 minutes, this recipe is a quick and healthy way to enjoy your favorite taco flavors.
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced (optional)
- 1 lime, cut into wedges
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels and cut them into strips. Season with salt, pepper, chili powder, and cumin.
- Breading Process: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each fish strip in flour, dip in egg, and coat with panko breadcrumbs.
- Air Fry the Fish: Preheat the air fryer to 400°F (200°C). Place the breaded fish strips in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until golden and cooked through.
- Make the Slaw: In a bowl, combine shredded cabbage, chopped cilantro, salt, and the juice of half a lime. Toss well to combine.
- Prepare the Lime Yogurt: In a small bowl, mix together yogurt, lime juice, and a pinch of salt. Adjust the seasoning to taste.
- Assemble the Tacos: Warm the corn tortillas in a skillet or microwave. Layer each tortilla with crispy fish, slaw, and a drizzle of lime yogurt. Add sliced avocado if desired.
- Serve: Squeeze fresh lime juice over the tacos and enjoy immediately!
Cook’s tips
- Pat the fish fillets very dry before breading to help the coating adhere better.
- Don't overcrowd the air fryer basket—cook the fish in batches if necessary to ensure even crisping.
- Lightly spray the breaded fish with cooking oil before air frying to get a golden, extra-crunchy crust.
- Warm the corn tortillas in a dry skillet for a few seconds per side to make them pliable and enhance their flavor.
Substitutions
- Use gluten-free flour and gluten-free panko breadcrumbs for a gluten-free version.
- Swap the white fish for shrimp or tofu for a different protein option.
- Substitute Greek yogurt for the lime yogurt for a thicker, tangier sauce.
- Use regular cabbage or a pre-shredded coleslaw mix instead of the shredded cabbage for convenience.
Storage & reheating
Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish in the air fryer at 350°F for 3-4 minutes to restore crispiness, and refresh the slaw with a splash of lime juice.
Frequently asked questions
Can I use frozen fish fillets?
Yes, but make sure to thaw them completely and pat them very dry before breading to avoid excess moisture.
What type of fish works best?
Mild white fish like cod, tilapia, or halibut are ideal because they hold up well and take on the seasoning nicely.
Can I make this recipe without an air fryer?
Absolutely—you can pan-fry the breaded fish in a shallow layer of oil over medium-high heat until golden and cooked through, or bake them in a preheated oven at 425°F for 12-15 minutes, flipping halfway.
How can I make the slaw ahead of time?
You can prepare the slaw up to a day in advance, but add the lime juice just before serving to keep the cabbage crunchy.
