Air Fryer Fish Tacos with Citrus Slaw
Crispy seasoned white fish fills warm tortillas with crunchy cabbage-orange slaw, creamy avocado, and a bright lime crema for a fast, fresh taco dinner.
Prep: 20 min · Cook: 10 min · Yield: 4 · Method: Air Fryer
Ingredients
- 1.25 pounds white fish fillets
- 12 corn tortillas
- 0.75 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 4 cups green cabbage
- 1 orange
- 2 lime
- 0.5 cup sour cream
- 1 avocado
- 1 teaspoon salt
Cooking instructions
- Preheat the air fryer to 400°F for 3 minutes. Pat the fish dry and cut it into 12 evenly sized strips. (about 5 min) — 400°F
- Mix panko, olive oil, chili powder, cumin, and 1/2 teaspoon salt in a shallow bowl. Press each fish strip into the mixture, coating all sides. (about 5 min) — Room temperature
- Place the fish in a single layer in the air-fryer basket, leaving space between pieces. Cook for 8 to 10 minutes, turning gently halfway, until golden and the thickest piece reaches 145°F internally. (about 10 min) — 400°F
- Meanwhile, thinly slice the cabbage. Zest the orange, then cut away its peel and chop the segments. Toss the cabbage and orange with 1 tablespoon lime juice, orange zest, and the remaining 1/2 teaspoon salt. (about 5 min) — Room temperature
- Stir the sour cream with the juice of the remaining lime. Warm the tortillas in the air fryer for 30 seconds or in a dry skillet until flexible. (about 2 min) — Warm
- Fill each tortilla with cabbage-orange slaw, crispy fish, sliced avocado, and lime crema. Serve immediately. (about 3 min) — Room temperature