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Air-Fried Fish Tacos with Pickled Slaw and Cilantro Lime Sauce

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.