Air Fryer Crispy Fish Tacos with Slaw

These Air Fryer Crispy Fish Tacos with Slaw are a delicious and healthy twist on the classic fish tacos. The fish is coated in a crunchy breadcrumb and spice mixture, then cooked in the air fryer until perfectly crispy. Topped with a tangy slaw, these tacos are packed with flavors and textures that will satisfy your cravings. They are easy to make, and with the help of the air fryer, they are also mess-free. Whether you are looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, these fish tacos are sure to impress.

Ingredients

• 1 pound white fish fillets (such as cod or tilapia)
• 1 cup breadcrumbs
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/2 cup shredded carrot
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey

Directions

1. Preheat the air fryer to 400°F (200°C).
2. In a shallow bowl, mix together the breadcrumbs, chili powder, paprika, garlic powder, salt, and black pepper.
3. Place the flour in a separate shallow bowl and the beaten egg in another shallow bowl.
4. Dip each fish fillet into the flour, shaking off any excess, then dip it into the beaten egg and coat it with the breadcrumb mixture. Press the breadcrumbs onto the fish to ensure they stick well.
5. Place the coated fish fillets in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to cook the fish in multiple batches.
6. Air fry the fish at 400°F (200°C) for 8-10 minutes, or until golden brown and crispy. Flip the fish halfway through cooking to ensure even crispiness.
7. While the fish is cooking, prepare the slaw by combining the shredded cabbage, shredded carrot, chopped cilantro, mayonnaise, lime juice, and honey in a bowl. Stir well to combine.
8. Warm the flour tortillas in a dry skillet or microwave.
9. To assemble the tacos, place a spoonful of the slaw onto each tortilla and top with a crispy fish fillet. Garnish with extra cilantro and serve with lime wedges, if desired.

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