Description
These Air Fryer Fish Tacos with Cilantro Lime Slaw offer a quick and flavorful meal perfect for weeknights. Using white fish like tilapia or mahi mahi, the fish is seasoned with a vibrant spice blend and air fried to a tender, flaky perfection. Served with a refreshing cilantro lime slaw and warm tortillas, this recipe combines ease and taste for a delicious taco dinner ready in just 20 minutes.
Ingredients
Scale
Fish and Seasoning
- 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 pepper
- Olive oil spray or brushed oil for air fryer and fish
Cilantro Lime Slaw
- 2½ cups coleslaw mix
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- ⅓ cup chopped cilantro
- ½ tsp sugar (optional)
- ¼ tsp sea salt (adjust to taste)
- ¼ tsp cracked pepper
Additional
- Tortillas
- Extra lime juice for serving
Instructions
- Prepare the spice rub: In a small bowl, combine chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper. Mix well to create a uniform spice blend.
- Season the fish: Pat the fish dry thoroughly. Spray the air fryer basket with oil to prevent sticking. Lay the fish fillets in the basket, brush olive oil over the fish, then generously sprinkle and gently press the spice rub onto both sides. Spritz the fish lightly with oil again to help the spices adhere and keep the fish moist.
- Air fry the fish: Preheat the air fryer to 400°F (204°C). Cook the fish for 8-10 minutes until it is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- Make the cilantro lime slaw: While the fish cooks, in a bowl combine coleslaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked pepper. Toss until everything is evenly mixed. Adjust salt and lime juice to taste.
- Assemble the tacos: Remove the cooked fish from the air fryer. Cut it into small, bite-sized pieces, then place into warmed tortillas. Top with a generous portion of cilantro lime slaw. Add an extra squeeze of lime juice over the top for brightness.
- Store and reheat: Store any leftovers in an airtight container in the refrigerator for 2-3 days. To reheat the fish, air fry for 2-4 minutes until hot and serve again with fresh slaw and tortillas.
Notes
- Ready start to finish in about 15 minutes, making this an excellent quick weeknight dinner.
- Feel free to use your preferred white fish such as tilapia, mahi mahi, or cod.
- The spice blend can be adjusted for your preferred heat level by measuring cayenne pepper accordingly.
- The cilantro lime slaw can be made ahead of time and stored separately to keep fresh and crisp.
- For a lighter option, substitute mayonnaise with Greek yogurt in the slaw.
- Ensure not to overcrowd the air fryer basket for even cooking and crispiness.
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
