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Air-Fryer Fish Tacos

I feel like I spend a lot of time lately cooking in the kitchen. Oh sure, now I remember it is because temperatures have been near or over 100 degrees for the past 50 days. Yeah, I am stuck in the house, and my only escape is experimenting with recipes. So living in a city where food trucks are the norm and creative foodies like to experiment with everything taco related, these fish tacos are food truck-worthy but air fryer-easy, so you’ll make these often. Sorry, not sorry. Also not sad about the crunchy slaw that’s so good that you’ll find yourself eating it on its own.


  • 1 cup shredded green cabbage

  • ¼ cup coarsely chopped cilantro

  • 1 scallion, thinly sliced

  • 5 Tbsp lime juice, divided

  • 1 Tbsp avocado oil

  • 1 large avocado

  • 1 Tbsp sour cream

  • 1 small clove of garlic, grated

  • ¼ tsp salt

  • 1 large egg white

  • ¼ cup panko breadcrumbs (gluten-free for me)

  • 1 pound tilapia, cut into 2-3 inch strips

  • Cooking spray

  • 4 corn tortillas, warmed


  1. Toss cabbage, cilantro, scallions, 2 Tbsp lime juice, and avocado oil together in a medium bowl and set aside.

  2. Cut avocado in half lengthwise; using a spoon, scoop the pulp into the bowl of a mini food processor. Add sour cream, garlic, salt, and the remaining 3 Tbsp of lime juice: process until smooth. Set aside.

  3. Preheat the air fryer to 400 degrees. Place the egg white in a shallow dish; whisk until frothy. Combine breadcrumbs and chili powder in a separate shallow dish. Pat fish dry with a paper towel. Coat the fish with egg white, letting the excess drip off. Dredge in the breadcrumb mixture, pressing to adhere.

  4. Working in batches, arrange the fish in an even layer in the fryer basket. Coat the fish well with cooking spray. Cook until crispy and golden on one side, about 3 minutes. Flip the fish, coat with cooking spray, and cook for another 3 minutes. Be gentle when turning fish to prevent pieces from falling apart.


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