Ingredients
For the Fish:
- 1 ½ lb tilapia or white fish (mahi mahi, cod, etc.)
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust for spiciness)
- ¼ tsp onion powder
- ¼ tsp cumin
- ½ tsp sea salt
- ½ tsp cracked black pepper
- Olive oil for brushing and spraying
For the Cilantro Lime Slaw:
- 2½ cups cole slaw mix
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- ⅓ cup chopped cilantro
- ½ tsp sugar (optional)
- ¼ tsp sea salt, or more to taste
- ¼ tsp cracked black pepper
For Taco Assembly:
- Tortillas
- Extra lime juice (for squeezing on tacos)
Instructions
- Prepare the Fish: Spray the air fryer basket lightly with oil to prevent sticking. In a small bowl, combine chili powder, oregano, garlic powder, paprika, cayenne, onion powder, cumin, sea salt, and cracked black pepper; mix well to create the spice rub.
- Season the Fish: Pat the fish dry with paper towels and place it evenly in the air fryer basket. Brush the fish with olive oil. Generously coat the fish with the prepared spice rub, gently pressing it into the surface. Spritz the fish with a bit more oil on top to help the spices stick and keep the fish moist.
- Cook the Fish: Preheat the air fryer to 400°F. Air fry the fish for 8-10 minutes, or until it becomes opaque and flakes easily with a fork. The internal temperature should reach 145°F to ensure it is fully cooked.
- Make the Cilantro Lime Slaw: While the fish cooks, combine the cole slaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked black pepper in a bowl. Toss everything together thoroughly. Adjust salt and lime juice to taste for the perfect balance.
- Assemble the Tacos: Once the fish is cooked, carefully remove it from the air fryer basket. Cut the fish into small pieces suitable for taco filling. Warm your tortillas and fill them with the air-fried fish pieces. Top with a generous amount of cilantro lime slaw and add an extra squeeze of lime juice as desired.
- Store and Reheat: Store any leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, air fry the fish for 2-4 minutes until warmed through, then assemble tacos as fresh.
Notes
- Choose any white fish you prefer such as tilapia, mahi mahi, or cod for this recipe.
- Adjust cayenne pepper according to your spice tolerance.
- For crispier fish, ensure the pieces are evenly spaced in the air fryer basket.
- The cilantro lime slaw can be made ahead and stored in the fridge for up to 1 day.
- Use fresh lime juice for best flavor in the slaw and as a finishing touch on tacos.
- Leftover fish reheats well in the air fryer; avoid microwaving to maintain texture.
- Tortillas can be corn or flour, warmed before assembling your tacos.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Air Frying
- Cuisine: Mexican
