Air Fryer Fish Tacos with Cilantro Lime Slaw
Air Fryer Fish Tacos with Cilantro Lime Slaw in about 15 minutes from beginning to end ready. The ideal taco dinner can be made by combining a straightforward Cilantro Lime Slaw with air-frying some fish. Use any white fish you like, such as tilapia, Mahi Mahi, cod, etc. Everyone will enjoy this weeknight dinner because it’s so easy to make!
Air Fryer Fish Tacos with Cilantro Lime Slaw Ingredients
For the Fish of Air Fryer Fish Tacos with Cilantro Lime Slaw:
- tilapia or white fish weighing one and a half pounds
- 1 teaspoon of chili powder
- 1/2 teaspoon of oregano
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne (adjust as needed for heat)
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of cumin
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of cracked pepper
For the Cilantro Lime Slaw:
- 2 1/2 cups of cole slaw mix
- 3 tablespoons of mayonnaise
- 1 tablespoon of lime juice
- 1 minced garlic clove
- 1/3 cups of chopped cilantro
- 1/2 teaspoon of optional sugar
- 1/4 teaspoon of cracked pepper
For Taco Assembly:
- more lime juice
- Apply oil to the air fryer basket. Combine the spices, salt, and pepper well in a small bowl.
- Lay the fish in the air fryer basket after being patted dry. Use olive oil to brush. Apply the spice rub generously to the fish and gently press it into it. Apply oil to the fish’s surface to help it adhere to the fish and remain moist.
- Start the air fryer at 400°F. The fish should be heated for 8 to 10 minutes, or until it is opaque and flakes easily. The temperature inside ought to reach 145°F.
- Toss together the ingredients for the cilantro-lime slaw while the fish is cooking. Add more lime juice or adjust the salt to your liking.
- Remove the fish from the air fryer basket when it is cooked. Add to tortillas and top with slaw after cutting into small pieces. Extra lime juice should be added. For two to three days, store in the refrigerator in an airtight container.
- Air fry the fish for 2-4 minutes until hot for reheating.