Crispy Fish Tacos
Equipment
- Air fryer basket
- Knife
- Large bowl
- medium bowl
- Small bowl
Ingredients
- 600 g white fish firm and cut into bite-size pieces
- ยฝ teaspoon chilli powder
- ยฝ teaspoon cumin ground
- ยฝ teaspoon coriander ground
- 1 teaspoon paprika smoked
- ยฝ teaspoon oregano dried
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- 1 avocado large, peeled and stoned
- 1 lime juiced
- 8 corn or wheat tortillas small
Slaw
- ยผ red cabbage finely shredded
- ยผ lime juiced, plus extra wedges to serve
- ยฝ carrot grated
Salsa
- 2 tomatoes large and finely chopped
- ยฝ cucumber small and finely chopped
- ยฝ bunch coriander finely chopped
- ยฝ lime juiced
Instructions
- Combine the white fish, chilli powder, cumin, ground coriander, smoked paprika and dried oregano in a medium bowl. Season with sea salt and black pepper. Toss well to coat.
- Preheat the air fryer to 180ยฐC.
- Arrange the fish in the air fryer basket and cook for 8 minutes, or until cooked through.
- Place the avocado in a small bowl with the lime juice and season with sea salt and black pepper. Mash until smooth.
- Combine the tomato, cucumber, coriander and lime juice in a medium bowl. Season with sea salt and black pepper.
- Combine the shredded red cabbage, grated carrot and lime juice in a large bowl.
- Warm the tortillas according to the package instructions.
- Spread the avocado mixture over the tortillas and top with the cooked fish, slaw, salsa and fresh coriander.
- Serve immediately with extra lime wedges for squeezing over.
Notes & Wine Advice
Serving Advice
Serve the Fish Tacos immediately with the chilli slaw, fresh salsa and creamy avocado. Add extra lime wedges and fresh coriander at the table. They are perfect for a casual Lunch or as part of a colourful Taco’s spread.Storage Advice
For the best texture, store the cooked fish, slaw, salsa, avocado and tortillas separately. Refrigerate the cooked fish in an airtight container for up to 2 days and reheat thoroughly before serving. The fresh salsa and slaw are best eaten within 1 day. Browse our Store Food recipes for more storage-friendly dishes.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with these fish tacos. Its lively freshness complements the lime, coriander and salsa while providing a clean contrast to the creamy avocado and spiced fish.Nutrition values
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About this recipe
Fish Tacos combine warmly spiced white fish with creamy avocado, crunchy cabbage slaw and a bright tomato-cucumber salsa. Everything is tucked into small warm tortillas and finished with coriander and fresh lime. The combination delivers plenty of contrasting textures and flavours while keeping the meal fresh and relatively light.
Fish tacos are closely associated with Mexican coastal cooking, particularly Baja-style cuisine, although countless variations can now be found throughout Mexico and North America. This version fits naturally into our collection of Mexican recipes and our broader selection of Latin American recipes.
Spiced fish cooked in the air fryer
A firm white fish works particularly well because it holds its shape after being cut into bite-size pieces. The fish is seasoned with chilli powder, cumin, coriander, smoked paprika and oregano. This simple spice mixture provides warmth and smokiness without hiding the delicate flavour of the fish.
Cooking the fish in the Airfryer keeps preparation straightforward. The pieces need only around 8 minutes at 180ยฐC, although the exact cooking time will depend on their thickness and the type of fish used. Avoid overcrowding the basket so that the hot air can circulate freely around the pieces.
The avocado provides the creamy element of the tacos. Mashing it with fresh lime juice creates a simple spread that also helps hold the other fillings in place. It is deliberately uncomplicated because the fish, slaw and salsa already provide plenty of flavour.
Fresh slaw and homemade salsa
The slaw combines finely shredded red cabbage and grated carrot with fresh lime juice. Its crunchy texture contrasts particularly well with the tender fish and avocado. The salsa adds another fresh layer with chopped tomatoes, cucumber, coriander and lime.
Warm the tortillas just before assembling the tacos. Spread each one with avocado first, then add the cooked fish, slaw and salsa. Finish with fresh coriander and serve extra lime wedges at the table. For more seafood inspiration, browse our Fish recipes and Seafood recipes.
These tacos are especially suitable for Cinco de Mayo, a summer meal or a casual party. You can place all the components on the table separately and allow everyone to assemble their own tacos, which also helps keep the tortillas from becoming soggy before serving.
When preparing fish, proper refrigeration and thorough cooking are essential. The U.S. Food and Drug Administration (FDA) provides additional information about selecting, storing and preparing seafood safely.
With warmly spiced fish, crisp vegetables, creamy avocado and plenty of fresh lime, these Fish Tacos make a colourful meal that is easy enough for a weeknight but lively enough to serve when friends or family are gathered around the table.