Spiced Cod Tacos with Cilantro-Lime Slaw

Crispy air-fried cod fillets seasoned with warm spices, paired with a vibrant, crunchy cabbage slaw, served in warm corn tortillas for a fresh and satisfying meal.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Air Fryer

Ingredients

• 1 lb cod fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• 0.5 tsp salt
• 2 cups cabbage
• 0.25 cup greek yogurt
• 1 unit lime
• 0.25 cup cilantro
• 8 unit corn tortillas

Cooking instructions

1. Thinly slice the cabbage and finely chop the cilantro. In a bowl, whisk together the greek yogurt, the juice from the lime, and the cilantro. Toss with the cabbage and refrigerate until serving.
2. Cut the cod fillets into 1-inch thick strips. Pat dry with paper towels. In a mixing bowl, toss the fish strips with olive oil, chili powder, and salt until evenly coated.
3. Preheat the air fryer to 400°F. Arrange the fish strips in a single layer in the air fryer basket, ensuring they do not overlap. Cook for 8-10 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (about 10 min) — 400°F
4. Briefly warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Assemble the tacos by placing the cooked fish strips into the warm tortillas and topping with the prepared cabbage slaw.