Air Fryer Crispy Fish Tacos

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COSORI

Air Fryer Crispy Fish Tacos

15 Mins

Prep Time

6 Mins

cook Time

Servings

Curated by: Chef Margaret

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In the mood for something fresh and tropical? These tacos feature flaky white fish, air-fried to a golden crisp, and topped with a tangy slaw.

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

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Taco Night, Every Night: Air Fryer Panko Crusted Fish Tacos or Air Fryer Roasted Veggie Tacos

Fresh Fish Tacos

Transport yourself to sunny days in the sand with these golden fish tacos. These tacos feature flaky white fish, air-fried to a golden crisp, and topped with a tangy slaw. The chipotle crema adds a punch of flavor that can be toned down for younger palates or kicked up a notch for heat seekers. Ideal for a quick weeknight dinner or a fresh weekend meal, these fish tacos are packed with protein, low in carbs, and bursting with flavor.

How to Select Fish

If a seafood counter or freezer has a bad smell, look for your fish elsewhere. Fresh, quality seafood should smell like the ocean, not sour.Look for seafood that is properly iced, refrigerated, or frozen.

Ingredient Swaps

Use your favorite low-carb or almond flour tortillas to control the amount of carbs in this recipe. To keep this recipe dairy-free, omit the Cotija cheese and replace the yogurt with a dairy-free yogurt such as coconut or almond milk yogurt.

What to serve with fish tacos? Things can only get better when you start with fish tacos: Air Fryer Tortilla Chips or Air Fryer Sweet Potato Wedges With Cilantro-Lime Crema

Tools needed

Small food processor or small blender

Ingredients

Chipotle Crema

0.5 cup plain Greek yogurt
1 chipotle chili in adobo sauce
1 tablespoon lime juice
0.25 teaspoon kosher salt

Fish

1 cup almond flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
0.5 teaspoon black pepper
2 eggs, beaten
1.5 pounds firm white fish (cod, mahi-mahi, or halibut), cut into 2-inch pieces

Tacos

8 low-carb tortillas, warmed
1 cup cabbage, shredded, for topping
0.5 red onion, sliced, for topping
0.25 up Cotija cheese, crumbled, for topping
1 avocado, sliced, for topping

Scale 1x 2x 3x

Yield 4 Serving

Instructions

PREPPING THE TACOS

Combine all of the chipotle crema ingredients in a small food processor or blender and blend until smooth. Add 1 tablespoon of water if the crema is too thick. Store in the refrigerator.
Place the crisper plate into the COSORI Air Fryer basket.
Select the Preheat function, adjust temperature to 425°F, then tap Start/Pause.
Set up a breading station with the almond flour, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper in a shallow dish and the beaten egg in a separate dish.
Dredge each fish piece first in the beaten egg, then in the almond flour mixture, gently pressing to adhere. Spray both sides with olive oil spray.

COOKING THE FISH

Place the fish pieces onto the preheated crisper plate.
Select the Air Fry function, adjust temperature to 425°F and time to 6 minutes, then tap Start/Pause.
Flip the fish halfway through cooking.
Remove the fish when done, golden, and crispy.
Assemble the tacos by placing the crispy fish in the warmed tortillas and topping with the shredded cabbage, sliced red onion, Cotija cheese, and sliced avocado, then serve.

Chef Notes: Use ½ of chipotle in adobo in the chipotle crema to reduce the amount of heat. These tacos are best served immediately to preserve the crispness from the almond flour-coated fish!

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Nutrition

SERVING SIZE: 1 CALORIES: 603.70 PROTEIN: 56.88 g CARBOHYDRATES: 34.02 g FAT: 32.55 g FIBER: 23.78 g SATURATED FAT: 2.25 g CHOLESTEROL: 163.94 mg SODIUM: 1281.73 mg

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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