Ingredients
Nutrition per serving
- Calories
- 460
- Protein
- 29 g
- Carbs
- 43 g
- Fat
- 19 g
- Saturated fat
- 5 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 1,010 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Beat the egg in a shallow bowl. In another, mix the panko, chili powder, cumin, salt and olive oil with your fingers. Pat the fish dry, dip in egg, then press into the crumbs.
Air fry at 400°F in a single layer without crowding, 8 to 10 minutes, flipping halfway. The fish is done when golden, crisp and it flakes easily with a fork (145°F).
Meanwhile, toss the coleslaw mix with half the lime juice and a pinch of salt. Stir the sour cream, mayonnaise, adobo sauce and remaining lime juice into a crema.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds to warm.
Fill each tortilla with fish and slaw, drizzle with chipotle crema and finish with cilantro and lime wedges.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time.
- Any firm white fish works: try tilapia, haddock or mahi mahi. Use corn tortillas and gluten-free panko for gluten-free tacos.
- Add avocado slices or pickled red onion for extra freshness.
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Gear that helps
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Instant-read thermometer Takes the guesswork out of doneness.
- Fish spatula Thin and flexible, it slides under fish and patties.
Pantry finds
- Chipotles in adobo Smoky chiles in a tangy sauce.
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