Recipe: Air Fryer Lightly Breaded Tex-Mex Fish Tacos

Get ready for a flavor fiesta with our air fryer Tex-Mex fish taco recipe! This easy and delicious dish combines the goodness of tender fish with a light crispy coating, all made effortlessly in the air fryer. With bold Tex-Mex flavors, it’s a quick and satisfying way to elevate your taco game.

Prep Time

15 minutes

Cook Time

10 minutes

Makes

4 servings

Ingredients

For the coleslaw:

1 (12 ounce) bag of broccoli slaw

½ medium red onion, sliced thinly

1/3 cup cilantro, chopped

3 tablespoons light mayonnaise

2 tablespoons lime juice, about 1 lime

1 tablespoon black pepper

1 teaspoon garlic powder

½ teaspoon sugar

¼ teaspoon salt

½ teaspoon red pepper

½ teaspoon paprika

For the fish:

2 large tilapia filets

2 teaspoons olive oil

¼ cup panko breadcrumbs

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon cumin

For taco assembly:

8 medium corn tortillas

Optional: Lime juice, chipotle ranch

Preparation

1. In a medium mixing bowl, prepare the homemade coleslaw by combining the broccoli slaw, red onion, cilantro, light mayonnaise, lime juice, and spices. Set aside for flavors to meld while you prepare the fish.
2. Pat each filet with a paper towel to get rid of extra liquid. Slice each fish into 8 pieces, once in half, and then into quarters. Place the fish into a small mixing bowl, add the olive oil, breadcrumbs and spices and lightly mix until evenly coated.
3. Place aluminum foil or wax paper on bottom of air fryer, place half of the fish mixture into the basket and spread out evenly. Air fry for 8 to 10 minutes, flipping halfway for even frying. Do this again for the second batch.
4. Once the fish is cooked and ready, dampen a paper towel with water and lightly press in between your hands to get rid of the extra liquid. Wrap your stack of tortillas in the wet paper towel and place in the microwave for 30 to 45 seconds until warmed, flipping halfway.
5. Prepare each taco by placing 2 slices of the lightly breaded fish inside and top with a 1/3 cup of coleslaw. Lime juice and chipotle ranch toppings are optional.
6. The fish and slaw can be stored in separate airtight containers for 2 to 3 days. It is best to not freeze them.

Nutrition Information

Serving Size: 2 filled tacos (with no optional toppings)

Calories: 393, Fat: 11g, Protein: 22g, Carbohydrates: 35g, Fiber: 7g, Sodium: 355mg

Adapted from: https://lemonsandzest.com/air-fryer-fish-tacos-with-cilantro-lime-slaw/