Crispy Air Fryer Fish Tacos
Try this perfectly crispy, deliciously seasoned fish tacos made in an air fryer. The fresh fish gets a crunchy exterior while remaining flaky inside, wrapped in soft tortillas and topped with cabbage and a drizzle of sour cream.
Servings: 4 servings
Calories: 332kcal
Ingredients
- ½ cup all purpose flour
- 1 ½ teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 1 large egg lightly beaten
- 1 tablespoon water
- 1 ¼ cups panko breadcrumbs
- 1 pound cod cut into 1-inch chunks
- 1 cup coleslaw
- Warmed tortillas heat in the microwave covered in a damp paper towel for about 20 seconds
SERVE WITH
- Corn or flour tortillas shredded green cabbage, diced red onion, sour cream or Mexican crema, lime wedges, fresh cilantro, for serving
Instructions
- In a shallow bowl, mix the flour with paprika, salt, garlic powder, cumin, and black pepper.
- In another clean bowl, whisk the egg and water together. Add the panko to a third bowl, seasoning it with a bit of salt to taste.
- Pat the cod dry with a paper towel. Dredge the cod in the flour mixture, then the egg, and finally the panko breadcrumbs, pressing the crumbs against the fish to make them stick.
- Place the fish bites in and even layer inside. Spray them with oil.
- Air fry at 400F for 10-12 minutes, flipping halfway through the cooking time until the fish is crispy and lightly golden. If the fish is opaque inside and flakes off easily, it’s ready; otherwise, continue cooking for 1-2 minutes.
- Serve in tortillas with shredded cabbage, onion, crema, cilantro, and lime.
Nutrition
Serving: 1 | Calories: 332kcal | Carbohydrates: 37g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 109mg | Sodium: 884mg | Fiber: 2g | Sugar: 2g