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- 1 lb white fish fillets (cod or tilapia) - 1 cup breadcrumbs (preferably panko) - 1 teaspoon cumin powder - 1 teaspoon paprika - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil I love using white fish fillets like cod or tilapia. They cook quickly and stay tender. Panko breadcrumbs give the fish a great crunch. Spices like cumin, paprika, and garlic powder add warm flavors that make each bite tasty. - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, diced - 1/2 cup sour cream - 1 lime, cut into wedges - Fresh cilantro, for garnish Toppings are key to tasty tacos. I use shredded cabbage for crunch and diced avocado for creaminess. Sour cream adds a cool touch, while lime juice gives a fresh zing. Fresh cilantro brightens everything up. - Air fryer - Mixing bowls - Cooking utensils You need a few tools to make these tacos. An air fryer cooks the fish and keeps it crispy. Mixing bowls help blend the breadcrumb mix. Simple cooking utensils make the process smooth and easy. To start, pat the fish fillets dry with paper towels. This helps remove extra moisture. Next, cut the fillets into strips. Aim for strips about one inch wide for even cooking. Now, let’s create a crunchy breadcrumb mixture. In a medium bowl, combine the breadcrumbs, cumin, paprika, garlic powder, salt, and pepper. Mix well to ensure even flavor. Drizzle olive oil over the mixture. Toss it gently to coat all the crumbs. This helps them stick to the fish and get crispy. Next, preheat the air fryer to 400°F (200°C). This step is important for cooking the fish evenly. It should take about 5 minutes to heat up. Once the air fryer is ready, dip each fish strip into the breadcrumb mixture. Press lightly to make sure they are well-coated. Place the coated strips in a single layer in the air fryer basket. Cook them for 10-12 minutes. Flip them halfway through. The fish should turn golden and crispy. While the fish cooks, warm the corn tortillas. You can do this in a dry skillet for about 30 seconds on each side. Alternatively, you can microwave them for about 20 seconds. Now, it’s time to assemble the tacos. Start with a warm tortilla. Add a handful of shredded cabbage to the center. Next, place a few crispy fish strips on top. Then, add diced avocado and a dollop of sour cream. Finish with a squeeze of lime juice and sprinkle fresh cilantro on top. Your tacos are ready to enjoy! To get that perfect crispiness, start by drying the fish. Pat the fish fillets with paper towels. This step removes excess moisture, allowing the coating to stick better. Next, coat the fish evenly with breadcrumbs. I like using panko for extra crunch. Press the fish strips into the breadcrumb mix firmly. This helps the coating stick during cooking. Cooking times vary by fish type. For cod or tilapia, cook for 10-12 minutes in the air fryer at 400°F (200°C). If using thicker fish, add a few extra minutes. Check your air fryer manual. Different models may cook at different rates. Always flip the fish halfway through cooking for even results. Make your fish tacos look colorful and appetizing. Use a vibrant platter to serve. Layer the tacos with shredded cabbage, diced avocado, and a dollop of sour cream. Add lime wedges on the side for a fresh touch. You can also pair them with salsa or pico de gallo. This adds flavor and color, making your dish pop! {{image_2}} You can switch up the fish in these tacos. While cod and tilapia are popular, try using halibut or mahi-mahi. These fish have great flavors and textures. If you want something different, shrimp works well too. Shrimp cooks fast and adds a nice twist to your tacos. Adding spices or marinades can make these tacos even more exciting. Try mixing lime juice with chili powder for a zesty kick. You can also use garlic or onion powder for added depth. Toppings matter, too! Fresh mango salsa or pico de gallo can bring bright flavors. Don’t forget to add some spicy jalapeños if you like heat. If you need gluten-free options, use crushed rice crackers as a breadcrumb alternative. They give a nice crunch and keep the dish gluten-free. For a low-calorie version, skip the sour cream and use Greek yogurt instead. It’s creamy but has fewer calories. Adjusting these ingredients helps everyone enjoy this dish! To keep your fish tacos fresh, store them in the fridge. Place the tacos in an airtight container. This helps prevent moisture loss and keeps them tasty. You can also wrap them in foil or plastic wrap. Leftover fish tacos stay good for up to three days in the fridge. When it's time to eat your leftovers, the best method is the air fryer. Preheat your air fryer to 350°F (175°C). Place the tacos in the basket for about 5-7 minutes. This keeps the fish crispy! You can also use a skillet on medium heat for a few minutes per side. Avoid the microwave, as it can make the tacos soggy. Enjoy your delicious fish tacos again! You can tell fish is cooked when it turns opaque and flakes easily with a fork. For best results, check that the internal temperature reaches 145°F (63°C). If your fish is golden brown and crispy on the outside, that’s a good sign too. Yes, you can prepare the fish and toppings in advance. Cook the fish and store it in an airtight container in the fridge for up to two days. Warm the fish before serving. Prepare the toppings and store them separately. This way, you can assemble fresh tacos in no time! For fish tacos, look for an air fryer with good capacity and even cooking. I recommend models like the Philips Airfryer or the Cosori Air Fryer. They heat well and cook food evenly. Check user reviews to find one that fits your kitchen needs. Absolutely! Just make sure to thaw the frozen fish fillets first. Pat them dry to remove excess moisture. Then, follow the same steps for coating and cooking. You may need to add a couple of extra minutes to your cooking time. In this post, we explored how to make delicious fish tacos using simple ingredients and tools. We covered the main ingredients, like white fish and panko breadcrumbs, and shared easy step-by-step instructions for cooking. I also provided tips for achieving crispiness and offered tasty variations to suit your taste. Remember, you can store leftovers in the fridge and reheat them to keep them crispy. Enjoy your cooking adventure, and have fun experimenting with your fish tacos!

Air Fryer Crispy Fish Tacos

Dive into a delicious twist on Taco Tuesday with these Air Fryer Crispy Fish Tacos! Perfectly seasoned fish fillets get a crunchy coating, and when paired with fresh toppings like avocado and cabbage, they create an irresistible bite. Ready in just 25 minutes, this recipe is a must-try for seafood lovers. Click through for step-by-step instructions and transform your mealtime! #AirFryerRecipes #FishTacos #HealthyEating #QuickRecipes
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Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon cumin powder

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

8 small corn tortillas

1 cup shredded cabbage

1 avocado, diced

1/2 cup sour cream

1 lime, cut into wedges

Fresh cilantro, for garnish

Instructions
 

Preheat the air fryer to 400°F (200°C) for about 5 minutes.

    Prepare the fish: Pat the fish fillets dry with paper towels, and cut them into strips.

      In a bowl, combine breadcrumbs, cumin, paprika, garlic powder, salt, and pepper. Mix well.

        Drizzle the olive oil over the breadcrumb mixture and toss to ensure it's evenly coated.

          Dip each fish strip into the breadcrumb mixture, pressing lightly to ensure a good coating.

            Once coated, arrange the fish strips in a single layer in the air fryer basket. Cook them at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and crispy.

              While the fish is cooking, warm the corn tortillas either in a dry skillet for about 30 seconds on each side or directly in the microwave.

                Assemble the tacos: Layer each tortilla with a handful of shredded cabbage, crispy fish strips, diced avocado, and a dollop of sour cream.

                  Finish them off with a squeeze of lime juice and sprinkle with fresh cilantro.

                    Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings

                      - Presentation Tips: Serve the tacos on a colorful platter, garnished with lime wedges and additional cilantro for a fresh, vibrant look. Consider adding a side of salsa or pico de gallo for extra flavor!