Ingredients
Scale
- For the Fish:
- 1 lb white fish (cod, tilapia, or mahi mahi)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Cooking spray or oil spray
- For the Chipotle Slaw:
- 3 cups shredded cabbage or coleslaw mix
- 1/3 cup mayonnaise or Greek yogurt
- 1–2 chipotle peppers in adobo, finely chopped
- 1 tablespoon adobo sauce
- Juice of 1 lime
- 1 teaspoon honey
- Salt and pepper to taste
- For Serving:
- Small corn or flour tortillas
- Fresh cilantro
- Lime wedges
- Optional: sliced avocado, pico de gallo, or jalapeños
Instructions
- Pat fish dry and cut into evenly sized strips.
- Set up three bowls: flour, beaten eggs, and panko mixed with spices.
- Dip fish into flour, then egg, then coat with seasoned panko, pressing gently.
- Preheat air fryer to 400°F (200°C).
- Place fish in a single layer, spray lightly with oil, and air fry for 8–10 minutes, flipping halfway, until crispy and golden.
- In a bowl, mix mayonnaise, chipotle peppers, adobo sauce, lime juice, and honey. Add cabbage and toss well. Season to taste.
- Warm tortillas in a skillet or over a flame.
- Assemble tacos with crispy fish, chipotle slaw, cilantro, and a squeeze of lime. Serve immediately.
Notes
- Use fresh or thawed fish for best texture.
- Adjust chipotle amount based on spice preference.
- Best served immediately while fish is crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg