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In recent years, air frying has revolutionized home cooking, offering a healthier alternative to traditional frying methods. By circulating hot air around food, air fryers can create that coveted crispy texture without the need for excessive oil. This not only reduces calorie counts but also infuses dishes with a delightful crunch that rivals deep-fried counterparts. One such dish that benefits immensely from air frying is the vibrant and fresh Fiesta Fish Tacos. Perfect for casual gatherings, family dinners, or simply a delightful weeknight meal, these tacos bring a splash of color and flavor to the table.

Quick Air Fryer Fish Tacos with Creamy Slaw

Dive into the world of Air Fryer Fiesta Fish Tacos, where vibrant flavors meet healthy cooking! This dish combines flaky fish with a crispy breading, topped with a crunchy, creamy slaw and wrapped in soft tortillas. Not only are these tacos delicious, but air frying also cuts down on oil, making them a lighter option for any meal. Perfect for casual gatherings or quick weeknight dinners, these tacos are sure to bring joy to your table!
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Ingredients
  

For the Fish:

1 lb white fish fillets (recommended: cod or tilapia)

1 cup all-purpose flour

1 tsp paprika

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 large eggs, beaten

1 cup panko breadcrumbs

Cooking spray or olive oil spray

For the Creamy Slaw:

2 cups shredded cabbage (a mix of green and purple is ideal)

1/2 cup shredded carrots

1/4 cup mayonnaise

1 tbsp apple cider vinegar

1 tsp honey or agave syrup

Salt and pepper, to taste

1/2 tsp chili powder (optional for extra zip)

For Assembly:

8 small corn or flour tortillas

Fresh cilantro leaves (for garnish)

Lime wedges (for serving)

Instructions
 

Prep the Fish: Rinse the fish fillets under cold water and gently pat them dry using paper towels. Cut the fillets into strips approximately 1 inch wide for easy handling.

    Set Up Breading Station: Prepare three shallow bowls. In the first bowl, mix together the flour, paprika, garlic powder, cumin, salt, and black pepper. In the second bowl, place the beaten eggs. In the last bowl, spread out the panko breadcrumbs for coating.

      Bread the Fish: Take each fish strip and first coat it in the seasoned flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off, and then finally roll it in the panko breadcrumbs, pressing softly to ensure the crumbs adhere. Set the coated fish strips on a plate while you prepare for air frying.

        Air Fry the Fish: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the breaded fish strips in a single layer within the basket (you may need to work in batches). For a crispier finish, lightly spray the tops of the fish with cooking spray. Cook for 10-12 minutes, flipping halfway through, until the fish is golden brown and cooked through.

          Make the Creamy Slaw: While the fish cooks, prepare the creamy slaw. In a large mixing bowl, combine the shredded cabbage and carrots. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, pepper, and chili powder (if using). Pour the dressing over the cabbage mixture and toss until everything is well combined. Adjust seasoning to your preference.

            Warm the Tortillas: To warm the tortillas, place a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side, or until they become pliable and slightly toasted.

              Assemble the Tacos: To assemble your tacos, lay down a few strips of the crispy fish onto each tortilla. Top generously with a scoop of creamy slaw and sprinkle with fresh cilantro leaves for garnish. Serve with lime wedges on the side for an extra burst of flavor.

                Enjoy! Indulge in these delicious tacos immediately while the fish is still warm and crispy, and savor the delightful explosion of flavors with each bite!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings