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- 1 lb white fish fillets (cod or tilapia work well) - 1 cup all-purpose flour - 1 cup cornmeal - 2 large eggs - 1 tablespoon paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - 1 cup cabbage, shredded - 1 avocado, sliced - 1 lime, cut into wedges - Cilantro, for garnish Gathering the right ingredients is key to great fish tacos. I love using cod or tilapia for a mild flavor. They cook quickly and stay tender. For the breading, we need flour and cornmeal. The flour gives a nice base, while cornmeal adds crunch. Use two eggs to help the breading stick well. Seasonings bring life to the fish. Paprika adds a smoky touch. Garlic powder gives a nice aroma. Cumin adds warmth. Don’t forget salt and pepper to enhance all the flavors. Toppings are just as important. Shredded cabbage adds crunch and color. Sliced avocado provides creaminess. Lime wedges give a fresh, zesty kick. Finally, a sprinkle of cilantro brightens everything up. These ingredients come together to create a tasty meal. Happy cooking! First, you need to dry the fish fillets. Use a paper towel to pat them dry. This step is key for getting a crispy texture. Cut the fish into strips about 1-2 inches wide. Now, season the strips with salt, pepper, paprika, garlic powder, and cumin. Let this mixture sit for about 15 minutes. This marinating time allows the flavors to soak in. Now it's time to set up your breading station. You will need three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk the two large eggs until they are well mixed. In the third bowl, place the cornmeal. Arrange the bowls in this order: flour, eggs, then cornmeal. This setup makes the breading process easy. For breading, take one fish strip. First, dredge it in the flour, making sure it is fully coated. Next, dip the flour-coated strip in the egg, letting the excess drip off. Finally, coat it with cornmeal. Press gently to ensure it sticks. Place the breaded fish on a plate. Preheat your air fryer to 400°F (200°C) for about 5 minutes. Once hot, lightly spray the air fryer basket with cooking spray. Arrange the breaded fish strips in a single layer. Make sure they do not touch each other. Air fry for 10-12 minutes. Flip the fish halfway through cooking. They should be golden brown and crispy when done. While the fish cooks, warm the corn tortillas. Use a dry skillet over medium heat for about 15-20 seconds on each side. Once the fish is ready, take a tortilla and place a few strips of fish on it. Add shredded cabbage and avocado slices on top. For a burst of flavor, serve with lime wedges. You can also sprinkle fresh cilantro over the tacos. Squeeze lime juice over everything before you eat. Enjoy this tasty, crispy fish taco delight! To get crispy fish, I recommend using a high-quality cooking spray. Olive oil spray works well. You can also use avocado oil for a nice flavor. When you fry the fish, it should be golden brown. The internal temperature should reach 145°F (63°C). It flakes easily with a fork when done. Warming tortillas correctly is key. Use a dry skillet over medium heat. Cook each tortilla for about 15-20 seconds on each side. This makes them soft and easy to fold without tearing. If you like, you can also use flour tortillas or whole wheat for a twist. Both work great for these tacos! {{image_2}} You can use various types of fish for your tacos. Cod and tilapia work well, but you can try others too. Consider using mahi-mahi for a sweeter taste. Salmon gives a rich flavor, while catfish adds a southern twist. Each fish brings its own fun texture and taste. Enhance your tacos with tasty toppings. Shredded cabbage adds crunch and freshness. Chopped tomatoes bring color and sweetness. Diced onions add a sharp flavor. You can also slice radishes for a peppery kick. For sauces, try a spicy mayo or a zesty cilantro lime sauce. These sauces give your tacos a delightful zing. Great sides can make your meal even more fun. Serve your tacos with a side of black beans or corn salad. Both add color and flavor to your plate. You can also make a fruit salsa using mango or pineapple for a sweet touch. For a funny twist, serve chips in a taco-shaped bowl! It will surely make everyone smile while they eat. To keep your fish tacos fresh, store them in the fridge. Place the leftover tacos in an airtight container. This will help prevent them from drying out. Consume them within two days for the best taste. If you want to keep them longer, you can freeze the fish strips separately. Wrap each strip in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Just remember, tortillas do not freeze well. You can make fresh tortillas when you are ready to eat them. To reheat your fish tacos, you want to keep them crispy. First, preheat your oven to 375°F (190°C). Place the fish strips on a baking sheet. Heat them for about 10 minutes or until they are hot. This method helps retain their crunch. You can also use an air fryer for reheating. Set it to 350°F (175°C) and cook for about 5-7 minutes. This will keep your fish crispy and delicious. Avoid using the microwave, as it can make the fish soggy. Enjoy your tasty tacos as if they were just made! It takes about 10 to 12 minutes to cook fish strips in an air fryer. Preheat the air fryer to 400°F (200°C) for best results. Make sure to flip the fish halfway through cooking. This helps it cook evenly and get crispy. The fish is done when it turns golden brown and looks crunchy. A good tip is to check if the fish flakes easily with a fork. Yes, you can use frozen fish fillets for this recipe. However, it’s best to thaw them first. Thawing helps the fish cook evenly. If you cook them from frozen, add a few extra minutes to the cooking time. Just be sure to check that they reach a safe internal temperature. Use a food thermometer to ensure they reach 145°F (63°C). If you want to skip cornmeal, there are several options. You can use panko breadcrumbs for a crunchy texture. Almond flour or rice flour also work well for a gluten-free choice. Another option is crushed tortilla chips, which can add a nice flavor. Each substitute brings its own taste, so feel free to experiment! This blog post outlined how to make delicious fish tacos, from ingredients to cooking tips. You learned about the best types of fish and how to prepare them. I shared ways to bread the fish and achieve a crispy texture. We looked at tasty toppings and alternatives too. Enjoy your own fish taco creation! Try different fish and toppings to find your favorite. You’ll have fun making these at home!

Air Fryer Crispy Fish Tacos

Craving a delicious dinner? Try these Air Fryer Crispy Fish Tacos for a perfect blend of flavor and crunch! With simple ingredients like white fish, cornmeal, and fresh toppings, you can create a tasty and healthy meal in no time. This easy recipe is perfect for busy weeknights and family gatherings. Click through to discover how to make these irresistible tacos that will wow your taste buds!
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Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup cornmeal

2 large eggs

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 cup cabbage, shredded

1 avocado, sliced

1 lime, cut into wedges

Cilantro, for garnish

Instructions
 

Prepare the Fish: Pat the fish fillets dry with a paper towel. Cut them into strips (about 1-2 inches wide) and season with salt, pepper, paprika, garlic powder, and cumin. Let it marinate for about 15 minutes.

    Set Up Breading Station: In one shallow bowl, add the flour. In another bowl, whisk the eggs. In a third bowl, place the cornmeal.

      Bread the Fish: Take each fish strip, dredge it in flour, dip it in the egg, then coat it with cornmeal. Place the breaded fish on a plate.

        Preheat the Air Fryer: Preheat the air fryer to 400°F (200°C) for about 5 minutes.

          Air Fry the Fish: Lightly spray the air fryer basket with cooking spray. Place the breaded fish strips in a single layer in the basket, making sure they don't touch. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

            Warm the Tortillas: While the fish is cooking, warm the corn tortillas in a dry skillet over medium heat for about 15-20 seconds on each side or until pliable.

              Assemble the Tacos: Once the fish is ready, place a few strips of fish on each tortilla. Top with shredded cabbage and avocado slices.

                Garnish and Serve: Serve tacos with lime wedges and sprinkle fresh cilantro on top. Squeeze lime juice over the tacos before eating for an extra zing.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4