Air Fryer Fish Tacos

Name: Air Fryer Fish Tacos
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Cuisine: Mexican
Ingredients: 3 oz Panko; 1 tbsp Vegetable Oil; 1 tsp Salt; 1 Egg; 1¼ lb Cod; 10½ oz Cabbage; 2 Limes; 4 oz Sour Cream; 1 tbsp Chipotle in Adobo; 12 Tortillas

By Eatpace

Crispy air-fried cod fills warm tortillas with crunchy cabbage slaw and smoky chipotle crema. The slaw and sauce can be made while the fish cooks.

Total: 38 min; 18 prep · 20 cook
Serves: 4; Scale it below
Calories: 699; kcal per serving
Protein: 42g; per serving

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Corn tortillas filled with crispy fish, cabbage slaw, and chipotle crema.

38 min

Method

6 steps 18 min prep · 20 min cook

Prep

Step 1. Preheat the air fryer to 400°F (200°C). Mix Panko with Vegetable Oil and half the Salt in a shallow bowl. Beat Eggs in another shallow bowl.
Step 2. Dip Cod in the beaten egg, then press it into the crumbs to coat. Arrange half in a single layer in the air fryer basket, leaving space between pieces.
Step 3. Air-fry at 400°F (200°C) until golden and the fish flakes easily, about 8 minutes, turning halfway. Transfer to a plate and repeat with the remaining fish, about 8 minutes more.
Step 4. Meanwhile, toss Cabbage with half the juice from Lime and the rest of the Salt. Mix Sour Cream, Chipotle in Adobo, and the rest of the lime juice in a small bowl.

Cook

Step 5. Meanwhile, warm Tortilla in a dry skillet over medium heat until pliable and lightly spotted, about 30 seconds per side. Stack and cover with a clean towel.

Finish & serve

Step 6. Fill the warm tortillas with fish and slaw. Spoon the chipotle crema over the top and serve.

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Tips

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Use a firm white fish such as haddock instead of cod.

Good to know

Leave space around the fish in the basket so the coating can crisp rather than steam.

Make ahead

Mix the crema and slice the cabbage a day ahead, then toss the slaw just before serving.

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