Air Fryer Fish Tacos

Taco night just got a serious upgrade. These Air Fryer Fish Tacos with Cabbage Slaw bring together golden, panko-crusted white fish fillets, a bright and crunchy cabbage slaw, and a creamy lime sauce—all tucked into warm tortillas and ready in just 32 minutes. Whether you're feeding the family on a busy weeknight or hosting a casual taco spread with friends, this Mexican-American classic delivers big flavors without the deep fryer. The air fryer does the heavy lifting, producing perfectly crispy fish with far less oil, while the tangy slaw and zesty sauce keep every bite fresh, light, and utterly satisfying.

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The secret to these tacos lies in a simple three-step dredging process: a seasoned flour coat, a quick egg dip, and a generous crust of panko breadcrumbs. A light spray of olive oil before air frying locks in that irresistible crunch. While the fish cooks, the slaw—a colorful mix of green and red cabbage, grated carrot, fresh cilantro, lime juice, and olive oil—chills in the fridge, letting the flavors meld together beautifully. The creamy sauce, made with sour cream or Greek yogurt, mayonnaise, lime juice, and an optional splash of hot sauce, ties everything together with a cool, tangy richness. This is the kind of recipe you'll come back to again and again.

Ingredients

• Fish
• 1 lb (450 g) white fish fillets (such as cod or tilapia), cut into strips
• 1/2 cup (60 g) all-purpose flour
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, lightly beaten
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray
• Cabbage Slaw
• 2 cups (150 g) shredded green cabbage
• 1 cup (70 g) shredded red cabbage
• 1/4 cup (30 g) grated carrot
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Creamy Sauce
• 1/3 cup (80 g) sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)
• Salt and pepper, to taste
• To Serve
• 8 small corn or flour tortillas, warmed
• Lime wedges
• Extra cilantro, for garnish

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Instructions

Step 1: Prepare the slaw

In a large bowl, combine green cabbage, red cabbage, carrot, cilantro, lime juice, olive oil, salt, and black pepper. Toss well and refrigerate until ready to use.

Step 2: Set up a dredging station

Place flour, paprika, garlic powder, salt, and black pepper in one bowl; beaten eggs in a second bowl; and panko breadcrumbs in a third bowl.

Step 3: Coat the fish

Dredge each piece of fish in the flour mixture, dip into the egg, then coat with panko breadcrumbs. Lightly spray both sides with olive oil.

Step 4: Air fry the fish

Arrange breaded fish strips in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden and cooked through.

Step 5: Make the sauce

In a small bowl, mix sour cream (or yogurt), mayonnaise, lime juice, hot sauce (if using), and season with salt and pepper.

Step 6: Assemble the tacos

Layer slaw onto each tortilla, add crispy fish, and drizzle with creamy sauce. Garnish with extra cilantro and serve with lime wedges.

Zusatztipps für die Zubereitung

Für ein besonders knuspriges Ergebnis empfiehlt es sich, die panierten Fischstreifen nicht zu überladen und in einer einzigen Schicht in den Airfryer zu legen. Drehen Sie die Stücke zur Hälfte der Garzeit um, damit sie gleichmäßig goldbraun werden. Den Krautsalat können Sie bereits am Vorabend zubereiten – er schmeckt nach einer kurzen Ruhezeit noch aromatischer. Wer eine leichtere Sauce bevorzugt, ersetzt die Sauerrahm einfach durch griechischen Joghurt. Für hauchdünne Kohlstreifen ist ein Gemüsehobel besonders hilfreich.

Varianten und Anpassungen

Diese Tacos lassen sich wunderbar anpassen. Wer es glutenfrei möchte, greift einfach zu glutenfreiem Mehl und glutenfreien Pankobröseln. Für eine milchfreie Version lässt sich die Sauce mit milchfreiem Joghurt zubereiten oder ganz weglassen. Als Beilage passen Avocadoscheiben oder eingelegte rote Zwiebeln hervorragend, um den Tacos zusätzliche Tiefe und Frische zu verleihen. Anstelle von Kabeljau oder Tilapia kann auch jeder andere feste Weißfisch verwendet werden.

Serviervorschläge

Servieren Sie die Tacos direkt nach dem Zusammenbauen, damit der Fisch schön knusprig bleibt. Reichen Sie zusätzlich Limettenspalten und frischen Koriander dazu. Als Getränkebegleitung empfehlen sich ein kühles Lagerbier oder ein leichter Weißwein, der die frischen, zitronigen Aromen des Gerichts wunderbar ergänzt. Diese Tacos eignen sich auch hervorragend für ein entspanntes Abendessen im Freien.

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Light, crispy, and bursting with fresh flavors, these Air Fryer Fish Tacos with Cabbage Slaw are proof that a truly satisfying meal doesn't have to be complicated or time-consuming. With just 32 minutes and a handful of simple ingredients, you can bring a vibrant, restaurant-quality taco night to your own kitchen. The combination of crunchy panko-crusted fish, tangy slaw, and creamy lime sauce wrapped in a warm tortilla is nothing short of irresistible. Make them once, and they'll earn a permanent spot in your weeknight rotation.

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Kitchen Help

→ What type of fish is best for these tacos?

White fish fillets such as cod or tilapia work well due to their mild flavor and firm texture that crisps nicely when air fried.

→ How do you achieve a crispy coating on the fish?

Coating fish strips with a flour and spice mix, dipping in beaten eggs, then covering with panko breadcrumbs before air frying ensures a crunchy texture.

→ Can the cabbage slaw be prepared in advance?

Yes, the cabbage slaw can be made ahead and refrigerated to allow flavors to meld, making assembly quicker.

→ What alternatives exist for the creamy sauce?

You can substitute sour cream with Greek yogurt or a dairy-free option, adjusting seasonings to maintain the tangy balance.

→ How should the tacos be served for best flavor?

Serving with warmed corn or flour tortillas, garnished with extra cilantro and lime wedges, enhances freshness and flavor contrast.