Air-Fried Fish Tacos with Pickled Slaw and Cilantro Lime Sauce
A fun mid-week meal of crispy air-fried fish, lime and cilantro flavored mayo in a soft corn tortilla with pickled slaw spiced up with jalapeño pepper. If you’re in a hurry, the slaw can be pickled for as little as 30 minutes but tastes even better if pickled overnight.
45 mins total time
35 mins active time
Easy
Makes 8
Ingredients
Measurements:
For the pickled slaw:
- 3 cups (7 oz) finely shredded green cabbage
- 1 small red onion
thinly sliced
- 1 jalapeño pepper
sliced
- 1½ tsp kosher salt
- ½ cup (4 fl oz) apple cider vinegar
- ⅓ cup (½ oz) cilantro leaves
For the fish:
- 1½ lb mahi mahi fillets
no skin
- ⅓ cup (1¾ oz) all-purpose flour
- 1 tsp kosher salt
- 2 large eggs
- 1 tbsp water
- 1¼ cups (2½ oz) panko breadcrumbs
- Cooking spray
- 8 corn tortillas
5½-inch
For the cilantro and lime sauce:
- ½ cup (4 oz) sour cream
- ⅓ cup (2½ oz) mayonnaise
- 1 tbsp fresh lime juice
- 1 tbsp chopped cilantro
Instructions
- 1Combine the slaw ingredients listed below. Allow to pickle for 30 minutes to 2 hours on the countertop or overnight in the refrigerator. The longer the pickling time the better the flavor.
- 2Whisk all the sauce ingredients listed below until smooth. Set aside.
- 3Cut into 16 pieces approximately 3-inch long and ¾-inch wide.
- 4Place the flour and salt in a shallow dish. Whisk the eggs and water in a second dish. Place the breadcrumbs in a third dish.
- 5The oven will preheat. Meanwhile, continue to the next step.
- 6Working with one piece at a time, toss the fish, in the flour, eggs and then breadcrumbs, shaking off the excess.
- 7Place the fish in the air fry basket, ensuring they are not touching and generously spray both sides with cooking spray.
- 8Once preheated, place the basket into rack position 3 and start the timer. Meanwhile, heat the tortillas.
- 9Heat a cast iron skillet over high heat and warm the tortillas, in batches, for 30 seconds on each side. Place them on a plate and cover with foil to keep warm.
- 10The fish should be golden and crisp. If not, give it a bit more.
- 11Just before serving, drain the liquid from the slaw, remove and discard the jalapeño. Add the cilantro.
- 12Place 2 pieces of fish on each tortilla, top with the pickled slaw and sauce.