About this recipe

Crispy air-fried fish tacos loaded with flaky seasoned white fish, crunchy cabbage slaw, and a zesty lime crema — all tucked into warm corn tortillas. Lighter than deep-fried but just as satisfying, these come together in under 30 minutes for a weeknight win the whole family will love.

Instructions

1. 1

   Make the lime crema: In a small mixing bowl, whisk together the sour cream, 2 tablespoons lime juice, minced garlic, and a pinch of fine sea salt until smooth. Refrigerate until ready to serve. In a separate mixing bowl, toss the shredded green cabbage with 2 tablespoons lime juice, honey, and a pinch of fine sea salt. Set aside to lightly pickle while you cook the fish.

2. 2

   Pat the cod fillets dry with paper towel. In a mixing bowl, combine the chili powder, garlic powder, cumin, smoked paprika, and fine sea salt. Add the fish strips and drizzle with olive oil, then toss gently until every piece is evenly coated in the spice mixture.

3. 3

   Preheat your air fryer to ![400°F] for 3 minutes. Arrange the fish strips in a single layer in the air fryer basket — work in batches if needed to avoid crowding. Air fry for 10–12 minutes, flipping halfway through, until the fish is golden at the edges, opaque throughout, and flakes easily with a fork.

4. 4

   Warm the corn tortillas directly in the air fryer for 1–2 minutes, or wrap them in a damp paper towel and microwave for 30 seconds. To assemble, layer a few fish strips onto each tortilla, top with a generous spoonful of cabbage slaw, a few avocado slices, and a drizzle of lime crema. Finish with fresh cilantro and a squeeze of lime. Serve immediately.