Air Fryer Fish Tacos with Cilantro Slaw
Serves
4
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
For the fish:
2 tsp olive oil, divided
1 tsp chili powder
½ tsp dried oregano
½ tsp garlic powder
½ tsp paprika
¼ tsp cayenne pepper
¼ tsp onion powder
¼ tsp ground cumin
½ tsp sea salt
½ tsp black pepper
1 ½ lbs (680 g) white fish filet (e.g., cod, bream, tilapia)
2 tsp olive oil, divided
1 tsp chili powder
½ tsp dried oregano
½ tsp garlic powder
½ tsp paprika
¼ tsp cayenne pepper
¼ tsp onion powder
¼ tsp ground cumin
½ tsp sea salt
½ tsp black pepper
1 ½ lbs (680 g) white fish filet (e.g., cod, bream, tilapia)
For the cilantro lime slaw:
2.5 oz (70 g) red cabbage, shredded
2.5 oz (70 g) white cabbage, shredded
2 carrots, shredded
3 tbsp mayonnaise
1 tbsp lime juice
1 garlic clove, minced
6 tbsp chopped cilantro
½ tsp coconut sugar
¼ tsp salt
¼ tsp black pepper
2.5 oz (70 g) red cabbage, shredded
2.5 oz (70 g) white cabbage, shredded
2 carrots, shredded
3 tbsp mayonnaise
1 tbsp lime juice
1 garlic clove, minced
6 tbsp chopped cilantro
½ tsp coconut sugar
¼ tsp salt
¼ tsp black pepper
Nutrition
(Per Serving)
Calories
393
Fats
17 g
Protein
26 g
Carbs
34 g
Instructions
- Preheat the air fryer to 400°F (200°C). Brush the air fryer basket with 1 teaspoon of olive oil.
- In a small bowl, add the dry spices, salt, and pepper and stir to combine.
- Pat fish dry, then lay it in the air fryer basket and brush with the remaining teaspoon of olive oil. Generously cover with the spice rub and gently press it into the fish.
- Cook the fish for about 8 to 10 minutes, until it is opaque and flakes easily.
- While the fish cooks, add the ingredients for the cilantro lime slaw into a bowl and stir to combine. Taste and adjust the salt. Add more lime juice as desired.
- When the fish is cooked, remove from the air fryer basket. Cut into small pieces, add to the tortillas, and top with slaw and an extra squeeze of lime. Store in an airtight container in the refrigerator for 2 to 3 days.
- Allow 3 tacos per serving.