Ingredients
Scale
- 1 lb white fish fillets (Cod, Tilapia, or Mahi Mahi), cut into 1-inch strips
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt and black pepper
- Cooking oil spray
- 2 cups shredded cabbage (red or green)
- 1/4 cup fresh cilantro, chopped
- 2 tbsp Greek yogurt or mayonnaise
- 1 tbsp lime juice
- 1 tsp honey or agave
- 8 small corn or flour tortillas
- Sliced avocado and lime wedges for serving
Instructions
- Start by patting the fish fillets dry with paper towels to ensure the coating sticks properly. Set up three shallow bowls for your dredging station. Place flour in the first bowl, beaten eggs in the second, and combine Panko, paprika, garlic powder, salt, and pepper in the third. Dip each piece of fish into the flour, then the egg, and finally press it firmly into the Panko mixture until fully coated. While the fish rests, whisk together the Greek yogurt, lime juice, honey, and cilantro in a medium bowl. Toss in the shredded cabbage and refrigerate the slaw until you are ready to serve.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with non-stick cooking spray. Place the breaded fish strips in a single layer in the basket, ensuring they do not touch to allow for proper airflow. Spray the tops of the fish lightly with oil to help them brown. Air fry for 8 to 10 minutes, flipping the pieces halfway through. The fish is done when the coating is golden brown and the internal temperature reaches 145°F.
- Warm your tortillas in a dry skillet or directly over a low gas flame for a few seconds per side. Place two pieces of crispy fish in the center of each tortilla. Top generously with the chilled cabbage slaw. Add a few slices of fresh avocado and a squeeze of lime juice. Serve immediately while the fish is hot and the slaw is crisp.
- Cook Time: 25 minutes