Air Fryer Fish Tacos
This post is about air fryer fish tacos
Mmmm, air fryer fish TACOS - is there truly a more perfect meal? have you thought of making air fryer fish tacos? I think in most homes, tacos are a win for the whole family - plus they are SO easy to make healthy! I’m not sure why, but I have always been intimidated by fish tacos. Let’s take a look at this recipe and I’ll break it down for you - it does have multiple components, but it was SO easy to make!
What if I don’t have jicama wraps?
I served these on jicama shells for a very simple reason - I don’t eat carbs at dinner. Carbs are for energy, so I generally eat them only for breakfast and lunch. Jicama wraps make an excellent substitute for regular taco shells because of their crunch and mild flavor. Jicama wraps/shells can be found at Trader Joe’s and other grocery stores in the produce section - but if your grocery story hasn’t stocked up on these, yet - you could easily use lettuce wraps. If you eat carbs for dinner, use your favorite corn or flour taco shell! The fillings in this recipe are the real treat! If you don’t like fish, you can also find my Fire Cracker Jicama Tacos recipe here.
Making the crunchy slaw topping:
I used Brussels sprouts for my slaw - but you could definitely use cabbage. You can often find both Brussels sprouts and cabbage pre-shredded in the salad section of your grocery store. If you’re short on time - grab a bag of that instead of shredding your own! I used my food processor to thinly shred the sprouts and they were delicious! If you don’t have rice vinegar you can substitute with white vinegar or lime juice. Keep it simple - because the aji verde sauce is the real star of the show.
The aji verde sauce:
If you have never made aji verde sauce, you have NOT LIVED! I LOVE THIS STUFF! One of my clients shared this recipe with me and I’ve been obsessed ever since. It originates from a Skinnytaste recipe - and is so easy to make. This was the perfect topping to round out the flavors of the fish tacos, so don’t skip this step!
Choosing the right fish:
I made mine with local frozen haddock which I have delivered monthly via Walden Local Meat. If you can get fresh or frozen haddock or cod these are both great choices that hold up well in your air fryer. If you are a busy Mom and do not have a defrosting tray - I highly recommend getting one! If you’re short on time making dinner, you can safely defrost your fish in less than 30 minutes using a defrost tray!
If you have a toaster style air fryer, no need to cut the fish prior to air frying. If you have a smaller size air fryer, simply cut it into pieces small enough to fit. You will flake the fish for individual portions AFTER cooking. There is no need to flip the fish during cooking time.
Air Fryer Fish Tacos
Ingredients
- 6 oz. finely shredded Brussels sprouts or cabbage
- 1 carrot, shredded
- 2 green onions, coarsely chopped
- 1/4 cup fresh cilantro, coarsely chopped
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- pinch of pepper
- 2 ripe avocados
- juice of 1 lime
- 2 tablespoons shallot or red onion, finely minced
- 2 tablespoons fresh cilantro, finely chopped
- 1/4 teaspoon salt
- pinch of pepper
- 1 package jicama wraps or 1 head Romain lettuce
- 1 pound fresh or defrosted haddock
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- coconut or olive oil spray
- 2 tablespoons sour cream or Greek yogurt
- 3 jalapeno peppers, deseeded
- large handful of cilantro
- 2 tablespoons olive oil
- 1 tablespoon white vinegar or lime juice
- 1 clove garlic
- pinch of cumin
- 1/4 teaspoon salt
- pinch of pepper
Instructions
- Mix all slaw ingredients together.
- Refrigerate for at least 20 minutes.
- Scoop avocado into small mixing bowl and smash with fork until smooth.
- Add remaining ingredients and mix thoroughly.
- Season your fish generously, on both sides with the cumin, garlic powder, salt and pepper.
- Place fish in air fryer basket and spray top with coconut or olive oil.
- Air Fry for 12-15 minutes on 400 degrees until edges are browned and fish is cooked through and flaky.
- Portion cooked fish into bite size pieces for taco assembly.
- Place all ingredients in blender or food processor and blend until completely smooth.
- Store up to 4 days in refrigerator.
- Place jicama wrap or lettuce on plate.
- Place portion of fish in wrap.
- Top fish with slaw, then guacamole, then aji verde sauce.
- Enjoy!
