Air Fryer Crispy Fish Tacos with Slaw
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Description
Unlike most fish taco recipes, the slaw in this recipe is air-fried instead of raw creating a caramelized version which leaves the fish to be the crispy star of the show.
Ingredients
- nonstick cooking spray
- 4 cups cabbage slaw mix
- 1 tablespoon chopped fresh jalapeno pepper
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- ¼ cup yellow cornmeal
- 2 tablespoons taco seasoning mix
- 1 pound cod fillets, cut into bite-sized pieces
- 8 (6 inch) corn tortillas
Directions
- 1. Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
- 2. Combine cabbage slaw, jalapeno pepper, lime juice, olive oil, vinegar, salt, pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside.
- 3. Mix together flour, cornmeal, and taco seasoning in a separate bowl. Add fish pieces and toss until evenly coated, discarding any remaining seasoning mix. Place in the prepared air fryer basket and mist lightly with cooking spray.
- 4. Cook fish in the preheated air fryer for 5 minutes. Shake the basket, and cook until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate.
- 5. Place cabbage slaw mixture into the air fryer basket.
- 6. Cook until cabbage is caramelized, about 8 minutes, stirring halfway through the cooking time.
- 7. Spoon cabbage onto tortillas and top with fish.
Nutrition Facts
serving: 8 tacos
calories: 369.7 kcal
carbohydrates: 48.3 g
protein: 25.7 g
saturated fat: 1.1 g
cholesterol: 47.2 mg
sodium: 739.9 mg
fiber: 5 g
sugar: 1.5 g
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