Description
Perfect for weeknights when you need an easy recipe, these air fryer blackened fish tacos, with tender, flaky fish, crunchy slaw, and a lime-cilantro crema, will be a family favorite!
Ingredients
Blackening seasoning:
- 1 Tablespoon smoked paprika (can substitute sweet paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
For the tacos:
- 4 pieces white-fleshed fish fillet, skinned (about 6 ounces each, like tilapia, cod, halibut, or mahimahi)
- 1 Tablespoon olive oil
- 12 (4 1/2-inch) street taco-sized warm tortillas (flour or corn)
- 3 cups sliced cabbage or coleslaw mix
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
For the lime crema:
- 1/2 cup sour cream or Greek yogurt
- 1 lime, juiced
- 1/4 teaspoon garlic powder
- Pinch of salt
To serve:
- Sliced avocado or guacamole
- Fresh salsa or pico de gallo
- Crumbled queso fresca or cotija cheese
- Sour cream or lime crema
- Fresh chopped cilantro
- Lime wedges
Instructions
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In a small bowl, combine 1 Tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon kosher salt, ½ teaspoon cumin, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper (if using).
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Cut the four fillets of fish into three pieces each (about 2 inches x 1 inch) and place on a large plate. Dry the fish with a paper towel, then spritz or rub the fish with 1 Tablespoon olive oil and coat all over with the spice mixture.
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Preheat an air fryer or oven to 400ºF. Next, spritz or rub the air fryer basket with olive oil. Working in batches, place fish in the air fryer basket in a single layer (do not overcrowd the fish!). Cook for 5-7 minutes, until the fish flakes easily with a fork, flipping halfway through with tongs.
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For the slaw, combine 3 cups sliced cabbage or cole slaw mix with ¼ cup cilantro, the juice of one lime, and ¼ teaspoon salt. Toss well and set aside.
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To make the lime crema, mix ½ cup sour cream or Greek yogurt, the juice of 1 lime, ¼ teaspoon garlic powder, and a pinch of salt in a small bowl until well-combined.
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Heat the tortillas (char them over an open flame for a couple of seconds, place them in aluminum foil in the oven, or wrap them in a damp paper towel and microwave for a few seconds).
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Place the fish in tortillas, top with cabbage or coleslaw mix. Garnish with the lime crema and your favorite toppings!
Notes
To bake: Place seasoned fish pieces in a single layer on a parchment-lined baking sheet and bake in an oven preheated to 425°F for 10-12 minutes, flipping halfway through cooking time.
To pan-sear: Place seasoned fish pieces in a single layer in a large skillet with oil over medium-high heat for 3-4 minutes per side.
