Air Fryer Fish Tacos Cilantro (Print Version)
Crisp seasoned fish with zesty cilantro lime slaw served in warm tortillas for a fresh, flavorful meal.
# Ingredients:
Fish Seasoning
01 -
1 ½ pounds tilapia or white fish (mahi mahi, cod)
02 -
1 teaspoon chili powder
03 -
½ teaspoon dried oregano
04 -
½ teaspoon garlic powder
05 -
½ teaspoon paprika
06 -
¼ teaspoon cayenne pepper
07 -
¼ teaspoon onion powder
08 -
¼ teaspoon ground cumin
09 -
½ teaspoon sea salt
10 -
½ teaspoon cracked black pepper
Cilantro Lime Slaw
11 -
2 ½ cups coleslaw mix
12 -
3 tablespoons mayonnaise
13 -
1 tablespoon fresh lime juice
14 -
1 garlic clove, minced
15 -
⅓ cup chopped fresh cilantro
16 -
½ teaspoon sugar (optional)
17 -
¼ teaspoon sea salt, adjust to taste
18 -
¼ teaspoon cracked black pepper
Taco Assembly
19 -
Tortillas
20 -
Extra fresh lime juice for serving
21 -
Olive oil spray for air fryer basket
# Instructions:
01 -
Combine chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper in a small bowl. Mix thoroughly.
02 -
Pat tilapia dry and place in air fryer basket sprayed with olive oil. Brush fish lightly with olive oil. Apply spice mix evenly, pressing gently to adhere. Spritz additional oil over fish to maintain moisture.
03 -
Preheat air fryer to 400°F (204°C). Cook fish for 8 to 10 minutes until flesh is opaque and flakes easily; internal temperature should reach 145°F (63°C). Avoid flipping to prevent breakage.
04 -
While fish cooks, combine coleslaw mix, mayonnaise, lime juice, minced garlic, cilantro, sugar (if using), sea salt, and cracked pepper in a bowl. Toss well and adjust seasoning as needed.
05 -
Remove fish from air fryer and cut into bite-sized pieces. Place fish on tortillas and top with cilantro lime slaw. Add a squeeze of fresh lime juice before serving.
06 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat fish in air fryer at 400°F for 2 to 4 minutes until heated through.
# Notes:
01 -
If an air fryer is unavailable, bake fish at 400°F (204°C) for approximately 15 minutes on parchment paper until flaky. Adjust cooking time for thicker fillets to reach an internal temperature of 145°F (63°C). Avoid turning fish during air frying to maintain integrity.