Indulge your taste buds in a culinary symphony of flavors with our irresistible Air Fryer Fish Tacos accompanied by a zesty Cilantro Slaw. This delightful dish combines the crispiness of air-fried fish with the freshness of vibrant cilantro slaw, creating a perfect harmony of textures and tastes. The air fryer not only ensures a golden and succulent fish filet but also keeps the dish healthier by minimizing the use of oil. Topped with a medley of colorful ingredients and nestled in a warm tortilla, these tacos promise to elevate your dining experience to new heights. Get ready to savor the fusion of crispy, savory, and refreshing notes in every bite, making these fish tacos an absolute crowd-pleaser for any occasion.
Recipe
Serves 4
For the fish:
2 tsp. olive oil, divided
1 tsp. chili powder
½ tsp. dried oregano
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. cayenne pepper
¼ tsp. onion powder
¼ tsp ground cumin
½ tsp. sea salt
½ tsp. black pepper
1½ lbs. white fish filet (e.g. cod, bream, tilapia)
For the cilantro lime slaw:
2.5 oz. red cabbage, shredded
2.5 oz. white cabbage, shredded
2 carrots, shredded
3 tbsp. paleo mayonnaise
1 tbsp. lime juice
1 garlic clove, minced
6 tbsp. chopped cilantro
½ tsp. coconut sugar (optional)
¼ tsp. salt
¼ tsp. black pepper
To serve:
12 flour gluten free tortillas (We like Siete)
extra lime juice
How to Prepare
Preheat the air fryer to 400°F. Brush the air fryer basket with 1 teaspoon of olive oil.
In a small bowl, add the dry spices, salt and pepper and stir to combine.
Pat fish dry and then lay it in the air fryer basket and brush with the remaining teaspoon of olive oil. Generously cover the fish with the spice rub and gently press it into the fish.
Cook the fish for about 8-10 minutes, until it is opaque and flakes easily.
While the fish cooks, add the ingredients for the cilantro lime slaw into a bowl and stir to combine. Taste and adjust the salt, or add more lime juice as desired.
When the fish is cooked, remove from the air fryer basket. Cut into small pieces and add to the tortillas and top with slaw, adding an extra squeeze of lime. Store in an airtight container in the refrigerator for 2-3 days.
Allow 3 tacos per serving.
