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Baja Fish Tacos

Course Main Course
Prep Time 25 minutes
Cook Time 14 minutes
Servings 8

Equipment

  • Air Fryer

Ingredients

For fish:

  • 1 cup panko bread crumbs
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 large egg, beaten
  • 1/4 cup Mexican-style beer
  • 1.5 lb cod fillet, cut into 1/2-inch strips crosswise

For slaw:

  • 2 cups shredded purple cabbage
  • 1 cup cilantro leaves
  • 1/2 lime, juiced
  • 1 tbsp olive oil
  • 1/4 tsp ground cumin
  • Kosher salt and freshly ground black pepper, to taste

For assembly:

  • 1/2 cup mayonnaise
  • 2 chipotle chilies in adobo sauce, minced
  • 1/2 lime, juiced
  • 10 (6-inch) corn tortillas, grilled
  • Lime wedges, for serving

Instructions

  • For Baja fish: Combine bread crumbs, paprika, cumin, chili powder, salt and garlic powder in a medium bowl. Add egg and beer in a separate medium bowl and whisk to combine.
  • Dip fish into egg mixture, then into bread crumb mixture, evenly coating each fish.
  • Select preset program of Preheat to preheat the air fryer.
  • Working in batches, place half of the breaded fish pieces in the air fryer.
  • Select Preheat program again and set temperature to 320°F/160°C and time to 12 to 14 minutes then press Start/Stop to cook. Repeat with remaining breaded fish pieces.
  • Meanwhile, toss all ingredients for slaw together until combined.
  • Combine mayonnaise, chipotle and lime juice in a small bowl. Set aside.
  • Top each tortilla with breaded fish, mayonnaise mixture and slaw. Serve.
  • Tip: Top with hot sauce and queso fresco!