Ingredients
Scale
- 1 lb (450 g) white fish fillets (like cod or tilapia)
- 1 cup (100 g) cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 large egg
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (5 g) paprika
- 1 teaspoon (5 g) garlic powder
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.5 g) black pepper
- 8 small corn tortillas
- 1 cup (150 g) chopped cabbage
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 2 tablespoons (30 ml) lime juice
- 1 tablespoon (15 g) sugar
- 1/4 teaspoon (1.5 g) salt
- Fresh cilantro for garnish
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a bowl, whisk together cornmeal, flour, paprika, garlic powder, salt, and pepper.
- In another bowl, beat the egg and mix in lime juice.
- Dip fish fillets into the egg mixture, then coat with the cornmeal mixture, pressing the coating onto the fish.
- Place the coated fish in the air fryer basket in a single layer and cook for 10-12 minutes or until golden and crispy.
- For the slaw, combine cabbage, sour cream, mayonnaise, lime juice, sugar, and salt in a bowl. Mix well.
- Warm tortillas in the air fryer for 1-2 minutes.
- Assemble the tacos by placing the crispy fish on the tortillas and topping with creamy slaw and cilantro.
Notes
- Feel free to add avocado or salsa for extra flavor.
- These tacos can be made with any white fish of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: fish tacos, air fryer recipe, crispy fish tacos