Ingredients

Scale

(Serves 4 | Makes 8 tacos)

Air fryer fish:

1 lb white fish fillets (cod, tilapia, or mahi-mahi—you love seafood!)
1 tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
½ tsp cumin
½ tsp smoked paprika
Salt & black pepper

Lime-cilantro slaw:

2 cups shredded cabbage or coleslaw mix
¼ cup fresh cilantro, chopped
Zest and juice of 1 lime (you love citrus!)
1 tbsp olive oil
Pinch of salt

For serving:

8 small corn tortillas (or low-carb tortillas/lettuce wraps)
Toppings:
→ Avocado slices
→ Pickled red onions
→ Hot sauce or salsa verde
→ Crumbled cotija cheese

Instructions

1. Prep fish:

Pat fish dry; cut into 4–6 oz portions.
Rub with olive oil, then sprinkle evenly with chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.

2. Air fry:

Preheat air fryer to 400°F (200°C).
Place fish in basket (don’t overlap).
Cook 8–10 minutes, flipping halfway, until fish flakes easily and is golden.

3. Make slaw:

While fish cooks, toss cabbage, cilantro, lime zest, lime juice, olive oil, and salt.

4. Warm tortillas:

Wrap tortillas in damp paper towel; microwave 30 seconds or warm in dry skillet 1–2 minutes.

5. Assemble tacos:

Flake fish into tortillas. Top with slaw, avocado, pickled onions, and desired extras.

💡 Pro Tips for Perfection:
✅ Pat fish DRY—critical for crispiness in the air fryer.
✅ Don’t overcrowd basket—cook in batches if needed for even browning.
✅ Low-sodium mastery (you love this!):
→ Skip added salt—rely on spices and lime for flavor
→ Boost umami with extra smoked paprika + garlic powder
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to slaw for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Swap tortillas for butter lettuce leaves
→ Increase healthy fats: extra avocado + 1 tbsp olive oil in slaw
→ Net carbs: ~5g/taco
✅ Make ahead:
→ Prep slaw 1 day ahead (stays crisp!)
→ Cook fish just before serving for best texture

Prep Time & Nutrition (per taco):