Air Fryer Fish Tacos
Coleslaw:
This is our usual coleslaw recipe that we always use whenever slaw is needed. If you are looking for a lighter crunchier slaw, then you can just cut back on the mayonnaise and the sour cream. If you are going for a creamier and heavier slaw you can add a little more, and let it chill in the fridge several hours before serving. We use this just as a basic coleslaw, but it also goes well on burgers, or grilled chicken sandwiches. For this recipe a lighter crunchier slaw is what we used.
Place your tortillas in the taco stand, and assemble you tacos, with the sauce on top.
Air Fryer Fish Tacos
These Air Fryer Fish Tacos turned out to be a great idea for dinner that was ready in about 30 minutes. They require very little prep time, and the kids loved them. The best option for tortillas was the street taco size. Anything that can be made in the air fryer has been a huge time saver for us and the kids. Plus, it's easier for them to help!
Equipment
- 1 Air Fryer
Ingredients
- 2 lbs. You choice of fish we use cod. Thawed.
- 2 tbs. Old Bay Seasoning
- 2 tbs, Chili Lime Seasoning we use Trader Joe's brand.
- Street Size flour tortillas
- Cooking Spay
Cole Slaw
- ⅓ Cup Sour Cream
- ⅓ Cup Mayonnaise we use Duke's
- 2 tbsp. Stone ground Mstard
- 2 tsp. Sugar
- 1-2 tsp. Apple Cider Vinegar
- 16 oz. bag Cole Slaw
- Salt and Pepper to taste.
Sauce
- 3 tbsp. Mayonnaise we use Duke's
- 3 tbsp. Sour Cream
- 3-4 tsp. Hot Sauce or to your liking.
- Dash Chili Lime Seasoning
Instructions
- Season both sides of the fish with chili lime, and old bay seasoning. Place in the air fryer, and lightly spray the top of the fish. Olive Oil spray is what we used.
- Place the fish in the air fryer at 400 °F for 10 minutes.
- Flip, and cook the other side for about 10 minutes.
- Once cooked, place in a tortilla and top with slaw and sauce.
Notes
The sauce can easily be adjusted to the needed heat. It can be doubled depending on the number of tacos you are making. If you are wanting a lighter crunchier slaw, then cut back on the mayo and sour cream. For a thicker and heavier slaw add more than required and leave it to chill for a few hours. The slaw with thicken the longer it sits.
