Air-Fried Fish Tacos with Creamy Cilantro Lime Sauce

Name: Air-Fried Fish Tacos with Creamy Cilantro Lime Sauce
Cook time: 15 min
Total time: 15 min
Ingredients: 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; 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

Author

Ingredients

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
Enjoy!

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Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)