Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe
These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick, flavorful, and healthy meal perfect for any day of the week. Tender, seasoned white fish is air fried to perfection and paired with a refreshing, tangy cilantro lime slaw, all wrapped in warm tortillas. This recipe combines bold spices with a creamy citrus slaw for a balanced and delicious taco experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Fry
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
For the Fish:
- 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 spice preference)
- ¼ tsp onion powder
- ¼ tsp cumin
- ½ tsp sea salt
- ½ tsp cracked black pepper
- Olive oil for brushing and spraying
For the Cilantro Lime Slaw:
- 2½ cups cole slaw mix
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 1 garlic clove, minced
- ⅓ cup chopped cilantro
- ½ tsp sugar (optional)
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
For Serving:
- Tortillas
- Extra lime juice for drizzling
Instructions
- Prepare the Spice Rub: In a small bowl, thoroughly mix the chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked pepper to create a flavorful spice blend.
- Season the Fish: Pat the fish dry with paper towels. Place it in the air fryer basket sprayed lightly with oil. Brush olive oil on the fish, then generously apply the spice rub on all sides, gently pressing it into the fish to ensure good adhesion. Lightly spritz the fish with oil to help keep it moist during cooking.
- Cook the Fish: Preheat the air fryer to 400°F (204°C). Cook the fish for 8 to 10 minutes or 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, combine the cole slaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked pepper in a bowl. Toss well and adjust seasoning or lime juice to taste.
- Assemble the Tacos: Once the fish is cooked, remove it from the air fryer and cut into small pieces. Place pieces onto warm tortillas and top generously with the cilantro lime slaw. Add an extra squeeze of lime juice for brightness.
- Store and Reheat: Store leftover fish in an airtight container in the refrigerator for up to 2-3 days. To reheat, place fish back in the air fryer and warm for 2-4 minutes until heated through.
Notes
- You can substitute tilapia with other flaky white fish such as mahi mahi or cod.
- Adjust cayenne pepper to control the spiciness according to taste.
- For a lighter slaw, substitute mayonnaise with Greek yogurt.
- Warm tortillas before assembling for best flavor and texture.
- Consume leftovers within 2-3 days for best quality and safety.
- Use a meat thermometer to ensure fish reaches safe internal temperature of 145°F.
- Customize slaw by adding sliced jalapeños for extra heat or diced avocado for creaminess.
Nutrition
- Serving Size: 1 serving (approx. 2 tacos)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 55 mg
Keywords: air fryer fish tacos, fish tacos recipe, cilantro lime slaw, healthy fish tacos, easy air fryer recipes
