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Healthy Fish Tacos

Delicious air-fried fish tacos with three sauces
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: American, Mexican, Tacos
Calories: 530
Ingredients Method Notes

Ingredients
  

For the crispy fish:
  • 1 lb tilapia fillets, cut into strips
  • 1/2 cup panko bread crumbs
  • 1 egg, beaten
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
For the crunchy slaw:
  • 2 cups shredded purple cabbage
  • 1 carrot, juliened
  • 1/4 cup red onion, thinly sliced
  • 1 jalapeño, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • salt and pepper to taste
For the cilantro lime sauce:
  • 1 cup Greek yogurt
  • juice of 2 limes
  • 1/4 cup cilantro, chopped
  • 1 garlic clove, minced
  • salt and pepper to taste
For the chipotle cream sauce:
  • 1/2 cup sour cream
  • 2 tbsp adobo sauce (from chipotle can)
  • juice of 1 lime
  • 2 tsp honey
  • salt and pepper to taste
For the mango avocado salsa:
  • 1 mango, diced
  • 1 avocado, diced
  • 1/4 cup red onion, diced
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • salt and pepper to taste
To serve:
  • 6 small corn or flour tortillas (we prefer corn)
  • lime wedges
  • chopped cilantro

Method
 

For each of the sauces:
  1. Using three small bowls (one for each sauce) stir together the ingredients for the individual sauces. Season to taste with salt and pepper.
  2. Cover and refrigerate for at least 30 minutes to allow flavors to blend (the rest of the recipe should take about this long).
For the fish:
  1. Preheat air fryer to 400 for a few minutes
  2. Pat fish dry and cut into strips. Season with chili powder, cumin, paprika, garlic powder and salt.
  3. Place panko in one shallow dish and beaten egg in another.
  4. Dip seasoned fish in egg, then coat thoroughly in panko.
  5. Arrange fish in a single layer on air fryer basket. Spray with olive oil.
  6. Air fry at 400F for 5-7 minutes until crispy and fish flakes easily. Flip halfway through.
For the slaw:
  1. In a large bowl, combine the shredded purple cabbage, julienned carrot, sliced red onion, diced jalapeño, and chopped cilantro.
  2. Drizzle with lime juice and olive oil.
  3. Toss to coat and season with salt and pepper.
To assemble:
  1. Heat the tortillas in the air fryer for a couple of minutes
  2. Add crispy fish, top with slaw, drizzle on desired sauce

Notes

  • For best results, pat fish dry before seasoning and breading to help the breading adhere.
  • You can make the sauces a day or two before, or leave them off altogether (though they are delicious. If you do make them, make sure they chill for at least 30 minutes (longer is better) in the fridge.
  • Feel free to adjust the heat level by adding more or less jalapeño to the crunchy slaw.
  • Warming the tortillas briefly in the air fryer makes them soft, pliable, and ready to fill.
  • Customize tacos with your favorite additional toppings like diced tomatoes, guacamole, grated cheese, etc.
  • The fish can also be baked in the oven at 400F instead of air-frying, if desired. Just mist with oil and bake for 8-10 minutes.
  • For crispiest results, air fry the fish in batches rather than overcrowding.
  • Leftover fish and slaw store well in the refrigerator up to 3 days. The sauces keep for 5-7 days.
  • Substitute cod, halibut, or mahi mahi for the tilapia if desired.
  • For a vegetarian version, use crispy baked tofu instead of fish.