Celebrate Taco Tuesday everyday with these Air-Fried Fish Tacos with Creamy Cilantro Lime Sauce! The fish comes out light and flaky in the air fryer with the perfect light crunch from the panko breadcrumbs. The creamy cilantro lime sauce brings it all together and will make your taste buds dance. You can also omit the breading altogether and add a bit more seasoning for flavor. These are so good and Pat hopes you enjoy!
3/4 - 1 pound tilapia (or any white fish you like)
Lime juice
1 tablespoon + 1 teaspoon taco seasoning (my quick blend: 1/2 teaspoon each garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper)
1 egg
1 1/2 cup panko breadcrumbs
Creamy Cilantro Lime Sauce
1/3 cup sour cream
1 tablespoon mayo
1 small garlic clove, grated
1 tablespoon lime juice
1/4 teaspoon lime zest
Pinch of sea salt
1 tablespoon minced cilantro
1 tablespoon green salsa or few dashes of green hot sauce
Directions
Cut fish into small chunks, about 2 inches long. Squeeze lemon or lime juice over fish. Season with 1 teaspoon taco seasoning
Beat egg in shallow bowl. Mix breadcrumbs and 1 tablespoon taco seasoning together in separate shallow bowl
Coat fish chunks in egg and then breadcrumb mixture. Set aside until all prices have been dipped and breaded
Spray air fryer with avocado oil spray, add fish pieces to basket (may have to cook in two batches depending on size of air fryer), spray fish with avocado oil, and cook at 400° for 6-7 minutes until fish is cooked through and outside is crispy
While fish cooks, make cilantro lime sauce by whisking all ingredients together. Heat up corn tortillas
Layer fish, cabbage, avocado, and creamy cilantro lime sauce. Serve with sliced extra sauce, jalapeños and lime wedges, if desired
