Air Fryer Crispy Fish Tacos With Slaw

Crispy fish tacos just got a whole lot easier with the help of your air fryer! Feast on tender, flavorful fish, topped with a refreshing slaw made with crunchy cabbage, carrots, and cilantro, all wrapped up in a warm corn tortilla – it’s a flavor fusion you won’t want to miss!

Ready Time

40 mins

Yields

6 servings

Ingredients

For the fish:
* 1 1/2 pounds cod or mahi-mahi fillets, cut into 1-inch pieces
* 1/2 cup panko breadcrumbs
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh cilantro
* 1 tablespoon lime juice
* 1/2 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper
* Salt and pepper to taste
* 2 tablespoons olive oil
For the slaw:
* 2 cups shredded red cabbage
* 1 cup shredded carrots
* 1/2 cup chopped fresh cilantro
* 2 tablespoons freshly squeezed lime juice
* 1 tablespoon honey
* Salt and pepper to taste
For the tacos:
* 6 corn tortillas
* Sliced radishes
* Chopped fresh cilantro
* Lime wedges

Instructions

Preheat the air fryer to 400°F.

In a medium bowl, mix together panko breadcrumbs, Parmesan cheese, cilantro, lime juice, cumin, smoked paprika, cayenne pepper, salt, and pepper.

Add the fish pieces to the bowl and toss to coat evenly with the breadcrumb mixture.

Drizzle the olive oil into the air fryer basket.

Add the coated fish pieces in a single layer, leaving some space between each piece.

You may need to cook them in batches depending on the size of your air fryer.

Cook the fish for 8-10 minutes, shaking the basket halfway through.

The fish should be cooked through and crispy on the outside.

While the fish is cooking, prepare the slaw.

In a large bowl, combine the shredded red cabbage, shredded carrots, and chopped cilantro.

In a small bowl, whisk together the lime juice and honey until well combined.

Pour the dressing over the slaw mixture and toss to coat.

Season with salt and pepper to taste.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a piece of the crispy fish onto a tortilla, topping with a spoonful of slaw, a slice or two of radish, and a sprinkle of chopped cilantro.

Serve with a lime wedge on the side.

Notes

For a crunchier coating, make sure to pat the fish pieces dry with a paper towel before tossing them with the breadcrumb mixture. Don’t overcrowd the air fryer basket, as this can prevent the fish from cooking evenly.

If necessary, cook the fish in batches.

For a spicier kick, increase the amount of cayenne pepper in the breadcrumb mixture or add diced jalapeños to the slaw. If using mahi-mahi, reduce the cooking time by 1-2 minutes, as it tends to cook faster than cod.

To make the slaw ahead of time, prepare the slaw mixture up to a day in advance, but dress it just before serving to maintain crunchiness.

For an extra crispy slaw, sprinkle a pinch of salt over the slaw mixture and let it sit for 10-15 minutes to draw out excess moisture before dressing. Feel free to customize your tacos with other toppings like diced avocado, diced tomatoes, or a dollop of sour cream.