Air Fryer Fish Tacos Delight (Print Version)

Crispy fish strips with tangy cabbage slaw and creamy sauce served in warm tortillas, ready in minutes.

# Components:

→ Fish

01 - 1 lb white fish fillets (cod or tilapia), cut into strips
02 - 1/2 cup all-purpose flour
03 - 1/2 tsp paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
07 - 2 large eggs, lightly beaten
08 - 1 cup panko breadcrumbs
09 - Olive oil spray

→ Cabbage Slaw

10 - 2 cups shredded green cabbage
11 - 1 cup shredded red cabbage
12 - 1/4 cup grated carrot
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp lime juice
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper

→ Creamy Sauce

18 - 1/3 cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Salt and pepper to taste

→ To Serve

23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro for garnish

# Directions:

01 - In a large bowl, combine shredded green cabbage, shredded red cabbage, grated carrot, chopped fresh cilantro, lime juice, olive oil, salt, and black pepper. Toss well and refrigerate until ready to use.
02 - Place flour mixed with paprika, garlic powder, salt, and black pepper in one bowl; beaten eggs in a second bowl; and panko breadcrumbs in a third bowl.
03 - Dredge each piece of fish in the flour mixture, dip into the beaten egg, then coat thoroughly with panko breadcrumbs. Lightly spray both sides with olive oil.
04 - Arrange breaded fish strips in a single layer in the air fryer basket. Cook at 400°F for 10 to 12 minutes, flipping halfway through, until golden and cooked through.
05 - In a small bowl, mix sour cream or Greek yogurt with mayonnaise, lime juice, and hot sauce if using. Season with salt and pepper to taste.
06 - Layer cabbage slaw onto each warmed tortilla, add crispy fish strips, and drizzle with creamy sauce. Garnish with extra cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The air fryer does all the heavy lifting—no splattering oil, no lingering fish smell in your kitchen for days.
  • You get restaurant-quality crispy fish with a fraction of the guilt, made lighter without sacrificing that satisfying crunch.
  • Everything comes together in under 35 minutes, which means you can actually enjoy dinner instead of spending your evening at the stove.
02 -
  • Don't skip the olive oil spray on the breaded fish—the air fryer needs that light coating to create the crispy exterior, otherwise you'll end up with pale, dried-out coating.
  • Make your slaw at least 15 minutes before you plan to eat; it needs time to soften and marry with the lime juice, otherwise it tastes raw and one-dimensional.
03 -
  • If you don't have a mandoline slicer, a sharp knife and two minutes of careful work will give you thin enough cabbage to absorb the dressing properly—thicker shreds stay too crunchy and raw-tasting.
  • Toast your tortillas in a dry skillet for 20 seconds per side before serving; warm tortillas are more pliable and actually taste better, bringing a subtle nuttiness that complements the fish beautifully.
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