Air Fryer Crispy Fish Tacos With Slaw Recipes

AIR FRYER CRISPY FISH TACOS WITH SLAW

Air Fryer Crispy Fish Tacos with Slaw image

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.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Taco Recipes

Time 35m

Yield 4

Number Of Ingredients 14

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

Steps:

Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
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.
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.
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.
Place cabbage slaw mixture into the air fryer basket.
Cook until cabbage is caramelized, about 8 minutes, stirring halfway through the cooking time.
Spoon cabbage onto tortillas and top with fish.

Nutrition Facts : Calories 369.7 calories, Carbohydrate 48.3 g, Cholesterol 47.2 mg, Fat 7.7 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 1.1 g, Sodium 739.9 mg, Sugar 1.5 g

CRISPY AIR FRYER FISH TACOS

Crispy Air Fryer Fish Tacos image

Never have a soggy fish taco again! Our Air Fryer Fish Tacos produce the CRISPIEST breaded fish without all the fat and calories and WITH all the flavor. We nestle the crunchy barramundi in charred street taco tortillas, top with a quick pineapple slaw, and a fresh squeeze of lime juice.

Provided by Nicole

Categories Main Course

Time 35m

Number Of Ingredients 23

Ingredients

1 cup panko bread crumbs
1 1/4 tsp garlic powder
1 1/2 tsp chili powder
1/2 tsp onion powder
1 tsp ground cumin
3/4 tsp kosher salt
1/4 tsp black pepper
24 oz barramundi (4 filets)
1 large egg + 2 tablespoons water
16 flour tortillas (street taco sized)
sour cream and lime juice for serving
2 tbsp lime juice
2 tsp honey
1 small garlic clove, grated
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp chili powder
2 tbsp olive oil
5 cups shredded cabbage
1 jalapeno, diced
1 cup chopped pineapple
1/4 cup chopped cilantro
1/4 cup diced red onion

Steps:

Preheat are fryer for five minutes at 380 degrees.
Add the panko, garlic powder, chili powder, onion powder, cumin, salt, and black pepper to a shallow dish or bowl. Stir to combine.
Add egg and water to another shallow dish or bowl. Whisk to combine.
Pat fish dry with paper towels. Use a sharp knife to cut the fish into four 1x4 pieces. Sprinkle with salt and pepper.
Dip each piece of fish into the egg. Let the excess drip off. Coat in the bread crumbs. Use your fingers to make sure the breadcrumbs are pressed into the fish. Repeat with remaining fish.
Add half of the fish to the air fryer. Spray the top generously with olive oil spray. Cook for 4 minutes. Pull the tray out and flip the fish over. Spray with olive oil spray. Cook another 2 minutes until golden brown and crispy. Wipe the bottom of the air fryer clean after each batch. It's super quick and easy and prevents the fish from burning later on. Repeat with remaining half of the fish.
While the fish cook. Add the lime juice, honey, garlic, salt, cumin, chili powder, and olive oil to a medium bowl. Whisk to combine. Add the cabbage, jalapeño, pineapple, cilantro, and red onion. Toss until coated in the dressing. Season to taste with salt and pepper.
Warm tortillas in the microwave. If desired, char the tortillas over an open flame.
Add a little bit of slaw to each tortilla. Top with a piece of fish. Cover with more slaw. Serve with sour cream and a squeeze of lime juice.

Nutrition Facts : Calories 82 kcal, Carbohydrate 5 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 236 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CRISPY FISH TACOS RECIPE BY TASTY

Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

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