Crispy Fish Tacos
Crispy fish tacos with a zesty sauce are a fantastic choice for taco night, offering a delightful blend of textures and flavors.
Equipment
- 1 air fryer
- 1 mixing bowl
- 1 whisk
Ingredients
Fish
- 1 lb white fish fillets cod, halibut, or tilapia
- 1/2 cup all-purpose flour
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Taco Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/2 tsp garlic powder
- Hot sauce to taste optional
Toppings
- 1 cup shredded cabbage
- 1 avocado sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
Preparation
- Cut the fish fillets into smaller pieces suitable for tacos. Pat dry with paper towels and season with salt, pepper, cumin, and paprika. Coat lightly with flour.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and hot sauce. Adjust seasoning to taste and refrigerate until ready to use.
Cooking the Fish
- Preheat the air fryer to 400°F. Arrange the fish pieces in the air fryer basket in a single layer. Cook for 10-12 minutes, turning halfway through, until golden and cooked through.
- Alternatively, heat oil in a skillet over medium heat. Fry the fish pieces for 3-4 minutes on each side until crispy and cooked through.
Assembling the Tacos
- Warm taco shells in the oven or on a skillet until pliable and lightly toasted.
- Place a piece of crispy fish in each taco shell. Add cabbage, avocado slices, and cilantro. Drizzle with the prepared taco sauce and serve with lime wedges.
Serving and Storage
- Serve the assembled tacos immediately while the fish is still crispy and the toppings are fresh.
- Store any leftover fish and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in the air fryer or oven before serving.
Notes
Pro Tips: Ensure fish is dry before coating. Experiment with spices. Use an air fryer for a healthier option. Prepare sauce and toppings ahead for easy assembly.
Ingredient Substitutions: Use Greek yogurt instead of sour cream. Substitute flour with cornstarch for gluten-free.
How to Serve: Pair with Mexican rice or black beans.
Storage & Freshness: Store fish and toppings separately to maintain crispiness.
Make-Ahead Tips: Prepare sauce and slice toppings in advance.
Ingredient Substitutions: Use Greek yogurt instead of sour cream. Substitute flour with cornstarch for gluten-free.
How to Serve: Pair with Mexican rice or black beans.
Storage & Freshness: Store fish and toppings separately to maintain crispiness.
Make-Ahead Tips: Prepare sauce and slice toppings in advance.