Air Fryer Fish Taco Bowls with Creamy Lime Slaw
From the Oceanside kitchen Β· Recipe collection
Seasoned white fish tops a crunchy cabbage slaw with a creamy lime and chili dressing. Use cod or mahi-mahi and finish with your favorite taco toppings.
Air Fryer Fish Taco Bowls with Creamy Lime Slaw
- Yield
- 4 servings
- Prep
- 5 min
- Cook
- About 10 min
Ingredients
- (1 Β½ lbs.) ( cod or mahi-mahi cut into 1-inch pieces)
- olive oil spray
- 2 to 3 teaspoons Cajun or taco seasoning
- 1/2 cup mayonnaise
- 1 teaspoon sriracha (or chipotle en adobo sauce)
- 2 Tablespoon Lime Juice
- 2 clove garlic, minced
- 1/4 cup cilantro minced
- 1 teaspoon sugar
- 5 cups slaw (red cabbage, white cabbage and shredded carrots)
- 1/2 tablespoon olive oil
- salt and pepper to taste.
- Avocado, sliced (optional)
Step-by-step instructions
- Lightly coat cod or mahi-mahi pieces with oil and Cajun or taco seasoning.
- Preheat the air fryer to 375Β°F if required by its manufacturer. Arrange fish in one layer and cook about 6β8 minutes, until opaque and 145Β°F. Use only an approved liner secured under food, never loose parchment during preheating.
- Whisk mayonnaise, sriracha or chipotle, lime juice, garlic, cilantro, sugar, olive oil, salt and pepper. Toss with the slaw mix.
- For a skillet alternative, cook the seasoned fish in a lightly oiled skillet about 5β6 minutes, adjusting for size, until 145Β°F.
- Divide slaw among bowls and top with cooked fish. Add optional avocado, tomatoes or other taco toppings and finish with lime.
What to serve alongside
Avocado, tomatoes and lime wedges.
Helpful questions
How do I keep the seafood tender?
Keep the fish pieces similar in size and add the dressing gradually so the slaw stays crisp.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
