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Fish tacos have surged in popularity in modern cuisine, becoming a staple dish celebrated for their fresh flavors and versatility. Originating from the coastal regions of Mexico, these delightful tacos have evolved over the years and are now enjoyed worldwide in various forms. The appeal of fish tacos lies not only in their delicious taste but also in their ability to adapt to different diets and preferences.

Crispy Air-Fryer Fish Tacos

Discover the mouthwatering world of crispy air-fryer fish tacos, a healthier twist on a classic favorite. Originating from the coastal regions of Mexico, these tacos combine perfectly seasoned, flaky fish with fresh toppings like zesty slaw and creamy avocado, all nestled in warm tortillas. The air fryer adds a satisfying crunch with less oil, making it a guilt-free option for any meal. Perfect for busy weeknights or gatherings, these tacos are sure to impress with their flavor and versatility. Dive into this delicious recipe and elevate your taco game!
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Ingredients
  

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

1 cup panko bread crumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp paprika

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper (optional, for heat)

8 small corn or flour tortillas

1 cup shredded purple cabbage

1 avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup sour cream or Greek yogurt (optional)

Hot sauce (optional)

Instructions
 

Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into strips that are about 1 inch wide.

    Set Up Breading Station: In a shallow bowl, combine the flour, paprika, garlic powder, cumin, salt, black pepper, and cayenne pepper. In a second bowl, beat the eggs until frothy. In a third bowl, place the panko bread crumbs.

      Bread the Fish: Dredge each fish strip first in the flour mixture, shaking off any excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere. Repeat with all fish pieces.

        Air-Fry the Fish: Preheat your air fryer to 400°F (200°C) for about 5 minutes. Place the breaded fish in a single layer in the air fryer basket (you may need to do this in batches to avoid overcrowding). Spray lightly with cooking spray and air fry for 10-12 minutes, flipping halfway through, until the fish are golden brown and crispy.

          Warm the Tortillas: While the fish cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and place them in the oven at 350°F (175°C) until heated through.

            Assemble the Tacos: Place a few pieces of crispy fish on each tortilla. Top with shredded purple cabbage, avocado slices, and fresh cilantro. Drizzle with sour cream or Greek yogurt if desired, and finish with a squeeze of lime juice and a dash of hot sauce if you like it spicy.

              Serve and Enjoy: Serve the tacos immediately, garnished with extra lime wedges on the side for added zing.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4