Air Fryer Fish Tacos with Lime Crema

image of fresh cod fillets corn tortillas cabbage lime cilantro avocado Greek yogurt mayonnaise jalapeño garlic powder chili powder cumin onion red cabbage

Air Fryer Fish Tacos with Lime Crema

These Crispy Air Fryer Fish Tacos with Lime Crema are a burst of sunshine on a plate. Ready in under 20 minutes, they feature perfectly seasoned, crispy fish, tangy lime crema, and refreshing cabbage slaw all nestled in warm tortillas. A quick and healthy dinner that brings the family together, no matter the weather.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: dinner, Main Course, Tacos

Cuisine: American, Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crispy Air Fryer Fish

1.5 pounds white fish fillets cod, tilapia, mahi-mahi, or snapper
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt to taste
½ teaspoon black pepper freshly ground, to taste

For the Zesty Lime Crema

½ cup Greek yogurt or sour cream
2 tablespoons mayonnaise
1 lime juiced and zested
2 tablespoons fresh cilantro finely chopped
1 pinch salt

For the Tacos and Slaw

8-12 tortillas corn or flour
3 cups shredded cabbage green or purple
1 lime juiced
optional toppings avocado, pico de gallo, jalapeños, cotija cheese, cilantro

Equipment

Air Fryer,
- Mixing bowls
- Whisk
- Measuring spoons
tongs

Method

In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, lime zest, and cilantro. Season with salt. Refrigerate until ready to serve.
In a medium bowl, combine shredded cabbage with lime juice and a pinch of salt. Toss to coat. Set aside.
Pat fish fillets dry with paper towels. Cut into 1.5 to 2-inch chunks. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle fish with olive oil, then toss with spice mixture until evenly coated.
Preheat air fryer to 400°F (200°C). Place seasoned fish in a single layer in the basket. Cook for 8-10 minutes, flipping halfway through, until golden and flaky. Internal temp should reach 145°F.
Warm tortillas in a skillet or microwave. Assemble tacos: layer fish, cabbage slaw, a drizzle of lime crema, and any desired toppings. Serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 28gFat: 14gSaturated Fat: 3gCholesterol: 65mgSodium: 480mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 35mgCalcium: 120mgIron: 2.2mg

Notes

You can prepare the lime crema and slaw up to a day ahead. Store the crema covered in the fridge and add lime juice to the slaw just before serving.

Try with shrimp (5-6 mins) or salmon for variety. Swap tortillas for lettuce wraps for a low-carb version.

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