Healthy and crunchy, this Air Fryer Fish Tacos recipe is soon to be your new favorite! Flaky white fish is rolled in a crispy coating, air fried, then loaded on corn tortillas along with fish taco slaw and lime crema. Make this quick and easy dinner for your family and pretend you’re eating at a food truck!

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INGREDIENTS:
Air Fryer Fish:
1 ½ lbs. white fish cut into strips
½ cup cornmeal medium grind
½ cup all purpose flour or gluten-free 1-to-1
2 tsp. Cajun seasoning or Old Bay
1 tsp. paprika
½ tsp. garlic powder
1 tsp. salt to taste
¼ tsp. black pepper
¼ cup mayonnaise
1 Tbsp. lemon juice
Lime Crema:
1 cup Mexican crema or sour cream*
1 lime juice
1 tsp. lime zest
1 garlic clove crushed
¼ tsp. salt
Slaw:
14 oz. bag coleslaw mix
¼ cup red onion thinly sliced
¼ cup cilantro finely chopped
1 jalapeño finely chopped, optional
1 lime juice
½ tsp. salt
Tacos and Toppings:
10 corn tortillas toasted
Avocados
Cilantro optional

INSTRUCTIONS:
Cut fish filets into smaller 1-inch wide by 3-inch long strips.
Mix together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a medium-sized shallow bowl.
Add mayonnaise and lemon juice to a large bowl and whisk until combined.
Place fish strips into the mayonnaise mixture and toss until completely covered.
Dip each strip into the cornmeal mixture and coat all sides.
Place the coated fish into a 6-quart Air Fryer basket in a single layer. Spray them lightly with non-stick cooking spray.
Cook at 400 degrees for 8-10 minutes.* Flip over halfway through cooking.
Lime Crema: Whisk together ingredients in a medium-sized bowl until well combined.
Slaw: Toss ingredients together in a large bowl until mixed.
Tacos: Toast tortillas over an open gas flame for a minute to warm them up, or pop them in the microwave for 30 seconds. Serve fish tacos with slaw, sliced avocados, lime crema, and additional cilantro. Enjoy!


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