Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw offer a quick, flavorful, and healthy weeknight dinner that’s ready in about 15 minutes. Featuring tender, spicy air-fried white fish and a refreshing, tangy slaw, these tacos are easy to prepare and sure to delight the whole family.
Ingredients
Scale
Fish and Spice Rub
- 1 ½ lb tilapia or white fish (mahi mahi, cod, etc.)
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust for spiciness)
- ¼ tsp onion powder
- ¼ tsp cumin
- ½ tsp sea salt
- ½ tsp cracked black pepper
- Olive oil for brushing and spraying
Cilantro Lime Slaw
- 2½ cups coleslaw mix
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 1 garlic clove, minced
- ⅓ cup chopped cilantro
- ½ tsp sugar (optional)
- ¼ tsp sea salt (adjust to taste)
- ¼ tsp cracked black pepper
Others
- Tortillas
- Extra lime juice for serving
Instructions
- Prepare Spice Rub and Fish: Spray the air fryer basket with oil to prevent sticking. In a small bowl, thoroughly mix chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper to create the spice rub. Pat the fish dry with paper towels to ensure the rub adheres well.
- Season the Fish: Lay the fish flat in the air fryer basket and brush generously with olive oil. Sprinkle the prepared spice rub evenly over the fish, pressing gently so it sticks. Spritz the fish lightly with olive oil to keep it moist and enhance flavor.
- Cook the Fish in Air Fryer: Preheat your air fryer to 400°F (204°C). Cook the fish for 8-10 minutes, or until it becomes opaque and flakes easily with a fork. Use a meat thermometer to check that the internal temperature has reached 145°F (63°C) to ensure it is fully cooked.
- Make the Cilantro Lime Slaw: While the fish cooks, combine the coleslaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked pepper in a medium bowl. Toss well to coat and adjust seasoning and lime juice to suit your taste.
- Assemble the Tacos: Once the fish is cooked, carefully remove it from the air fryer and cut into bite-sized pieces. Place the fish onto warmed tortillas, then top with a generous amount of cilantro lime slaw. Finish with an extra squeeze of fresh lime juice for brightness.
- Store and Reheat: Store any leftover fish in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the fish back in the air fryer at 400°F for 2-4 minutes until heated through.
Notes
- These fish tacos are ready start to finish in about 15 minutes, making them perfect for busy weeknights.
- Feel free to substitute the white fish with your favorite varieties like tilapia, mahi mahi, or cod.
- The cilantro lime slaw adds a fresh, tangy contrast that complements the spicy fish perfectly.
- Adjust the cayenne pepper amount based on your desired spice level.
- Ensure the fish is properly dried before seasoning to maximize flavor adhesion.
- Use fresh lime juice for the best vibrant flavor in the slaw and when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 2 g
- Sodium: 488 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 89 mg
