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Crispy Air Fryer Fish Tacos Recipe with Easy Fresh Slaw Guide

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A quick and easy recipe for crispy air fryer fish tacos paired with a fresh, tangy slaw. Perfect for busy weeknights, these tacos deliver restaurant-quality flavor without deep frying.

Ingredients

Scale
  • 1 pound white fish fillets (such as cod, tilapia, or haddock), cut into taco-sized pieces
  • 1/3 cup all-purpose flour (40 g)
  • 2 large eggs, beaten
  • Panko breadcrumbs (Japanese style preferred)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Cooking spray or light drizzle of olive oil
  • 2 cups green cabbage, finely shredded (about 150 g)
  • 1 medium carrot, peeled and shredded
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons Greek yogurt or sour cream
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 8–10 small corn or flour tortillas
  • Avocado slices or guacamole (optional)
  • Hot sauce or salsa (optional)

Instructions

  1. Pat the fish fillets dry with paper towels and cut into 3-4 inch pieces. Season lightly with salt, pepper, and half the chili powder. (5 minutes)
  2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with remaining chili powder, garlic powder, salt, and pepper. (3 minutes)
  3. Dip each fish piece first into the flour, shaking off excess, then into the egg, and finally into the panko mixture, pressing lightly to adhere. Place coated pieces on a plate. Work in batches if needed. (7-8 minutes)
  4. Preheat air fryer to 400°F (200°C). Lightly spray or brush fish pieces with cooking spray or olive oil. Arrange in a single layer in the air fryer basket without touching. Cook for 10-12 minutes, flipping halfway, until golden and crispy. Add 1-2 minutes if needed. (12 minutes)
  5. While fish cooks, combine shredded cabbage, carrot, red onion, and cilantro in a large bowl. Whisk lime juice, Greek yogurt, honey, salt, and pepper in a small bowl. Pour dressing over veggies and toss until evenly coated. Let rest a few minutes. (10 minutes)
  6. Warm tortillas on a dry skillet or wrapped in foil in the oven until soft and pliable. (3 minutes)
  7. Assemble tacos by layering tortillas with crispy fish, fresh slaw, avocado slices if using, and a dash of hot sauce or salsa. Serve immediately.

Notes

Dry fish well before breading to ensure crispiness. Lightly spray breaded fish with oil before air frying for golden crust. Flip fish halfway through cooking. Avoid overcrowding air fryer basket to prevent steaming. Slaw can be made ahead and tossed again before serving. Warm tortillas well to prevent breaking.

Nutrition

Keywords: air fryer fish tacos, crispy fish tacos, fresh slaw, quick dinner, easy fish tacos, healthy tacos, weeknight meal

Find it online: https://yumyep.com/crispy-air-fryer-fish-tacos-recipe-with-easy-fresh-slaw-guide/