Air Fryer Crispy Fish Tacos with Lime Crema

• 1 lb white fish fillets, cut into strips
• 1/2 cup cornmeal
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 4 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup Greek yogurt
• 2 tbsp sour cream
• 1 lime, zested and juiced
• 1/4 cup fresh cilantro, chopped

Steps

1. 1 In a bowl, mix cornmeal, smoked paprika, garlic powder, chili powder, salt, and pepper.
2. 2 Dip fish strips in beaten egg, then coat with the cornmeal mixture.
3. 3 Preheat air fryer to 400°F. Lightly spray fish with oil and air fry for 10 minutes until crispy.
4. 4 Warm tortillas in the air fryer for 1 minute.
5. 5 Combine Greek yogurt, sour cream, lime zest, and juice in a bowl for the crema.
6. 6 Fill tortillas with cabbage, crispy fish, and drizzle with lime crema.
7. 7 Garnish with cilantro and serve immediately.

Equipment

• Air fryer
• Mixing bowls
• Measuring cups and spoons

Variations

• For a spicier kick, add diced jalapeños to the cabbage slaw.
• Swap Greek yogurt for buttermilk for a tangier crema.

Substitutions

• If you're out of cornmeal, use panko breadcrumbs mixed with a bit of flour.
• For a dairy-free option, use coconut yogurt and dairy-free sour cream.

Pairings

• Black beans and rice
• Fresh mango salsa
• Guacamole

Nutrition

Tips

• For extra crispiness, double coat the fish with the cornmeal mixture.
• Warm tortillas individually to prevent them from drying out.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the air fryer or oven.

Freezing: Freeze uncooked fish strips for up to 3 months. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with a side of fresh avocado slices and a squeeze of lime.
• Pair with a refreshing Mexican beer or a tangy margarita.

FAQ