Description
These Air Fryer Fish Tacos are a quick and flavorful meal featuring crispy Cajun-spiced white fish strips cooked in an air fryer, served with a zesty lime crema and fresh, crunchy coleslaw. Perfect for a light lunch or dinner, this recipe offers a delicious balance of textures and bright flavors in every bite.
Ingredients
Scale
Fish and Coating
- 1 ½ pounds white fish (cut into strips)
- ½ cup cornmeal (medium grind)
- ½ cup all purpose flour (or gluten-free 1-to-1)
- 2 teaspoons Cajun seasoning (or Old Bay)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
Lime Crema
- 1 cup Mexican crema (or sour cream)
- 1 lime (juice)
- 1 teaspoon grated lime zest
- 1 garlic clove (crushed)
- ¼ teaspoon salt
Slaw
- 14 ounces bag coleslaw mix
- ¼ cup red onion (thinly sliced)
- ¼ cup cilantro (finely chopped)
- 1 jalapeño (finely chopped, optional)
- 1 lime (juice)
- ½ teaspoon salt
To Serve
- 10 corn tortillas (toasted)
- Avocados (sliced)
- Cilantro (optional garnish)
Instructions
- Coat the Fish: Cut fish filets into smaller strips about 1-inch wide by 3-inches long. In a medium shallow bowl, combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. In a separate large bowl, whisk together mayonnaise and lemon juice until smooth. Toss the fish strips in the mayonnaise mixture to coat, then dredge each piece in the cornmeal mixture, ensuring all sides are well coated.
- Air Fry the Fish: Arrange the coated fish strips in a single layer inside a 6-quart air fryer basket. Lightly spray with non-stick cooking spray. Air fry at 400°F (204°C) for 8-10 minutes, flipping halfway through, until fish is cooked through and crispy on the outside.
- Make the Lime Crema: In a medium bowl, whisk together Mexican crema (or sour cream), lime juice, grated lime zest, crushed garlic, and salt until well combined. Set aside for serving.
- Make the Slaw: In a large bowl, toss together the coleslaw mix, thinly sliced red onion, finely chopped cilantro, jalapeño (if using), lime juice, and salt until the vegetables are evenly coated and slightly softened.
- Build the Tacos: Warm the corn tortillas by toasting them briefly over an open flame or microwaving for 30 seconds. Assemble the tacos by layering the air fried fish strips, a generous spoonful of slaw, sliced avocados, a drizzle of lime crema, and additional cilantro if desired. Serve immediately and enjoy!
Notes
- For a gluten-free option, use gluten-free 1-to-1 flour blend instead of all-purpose flour.
- Adjust Cajun seasoning and jalapeño amount based on spice preference.
- Toasting tortillas over an open flame adds a nice charred flavor, but warming in the microwave is a quick alternative.
- Leftover fish can be refrigerated and gently reheated, but it is best eaten fresh for maximum crispiness.
- Mayonnaise helps the coating adhere better and keeps the fish moist inside.
