Air-Fried Fish Tacos

40 min · Easy · Serves 2

410 kcal per serving · 28g protein

Crispy, golden air-fried fish fillets folded into warm corn tortillas with a crunchy, vibrant purple cabbage slaw and fresh cilantro. A lighter take on a coastal classic.

Ingredients

• 340 g White fish fillets (cod or tilapia)
• 50 g Panko breadcrumbs
• Egg × 1
• 1 tbsp Taco seasoning
• Corn tortillas × 4
• 150 g Shredded purple cabbage
• 50 g Shredded carrots
• 4 tbsp Fresh cilantro
• 3 tbsp Avocado crema or white sauce
• Lime × 1
• 30 ml Olive oil
• 4 g Salt

Method

1. Prepare the Fish

   

   Cut the white fish fillets into 2.5cm thick strips. Season them evenly with taco seasoning.

2. Bread the Fish

   

   Dip each fish strip into the beaten egg, then coat thoroughly in the panko breadcrumbs.

3. Preheat your air fryer

   

   Preheat your air fryer to 200°C.

4. Spray the basket with oil

   

   Spray the basket with oil and place the fish strips inside.

5. Air fry

   

   Air fry for 10-12 minutes, flipping halfway, until golden and flaky.

6. Make the Slaw

   

   In a small bowl, toss the shredded purple cabbage, carrots, and cilantro with a squeeze of lime juice and a pinch of salt.

7. Assemble Tacos

   

   Warm the corn tortillas until soft and bendy — a dry frying pan over medium heat or a quick spell in the microwave both work — then layer the crispy fish strips and the vibrant slaw on top.

8. Serve

   

   Drizzle generously with avocado crema and serve with extra lime wedges on the side.