Air Fryer Fish Tacos: Easy and Flavorful Delight
Delight in these easy and flavorful air fryer fish tacos, featuring crispy tilapia and a zesty sour cream sauce.
Equipment
- food processor
- air fryer
- shallow bowls
Ingredients
- ¾ cup reduced-fat sour cream
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 1 to 2 dashes hot pepper sauce (optional)
- 4 fillets (4 ounces each) tilapia
- ½ cup all-purpose flour
- 1 large egg white, beaten
- ½ cup panko bread crumbs
- Cooking spray
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 8 tortillas (6 inches) corn warmed
- 1 large tomato, finely chopped
- Optional toppings: shredded cabbage, shredded carrots, sliced radishes, additional cilantro
Instructions
- Blend sour cream, green chiles, cilantro, lime juice, salt, and optional hot pepper sauce in a food processor to prepare the sauce.
- Cut tilapia fillets into portions and coat them in flour, egg white, and panko bread crumbs.
- Preheat the air fryer to 400°F, arrange the breaded fish, spritz with cooking spray, and cook for 10 to 12 minutes.
- Sprinkle remaining seasonings over the cooked fish, assemble tacos with fish, sauce, tomato, and optional toppings.
Notes
Store leftover components separately in airtight containers. The fish and sauce can be refrigerated for 2 to 3 days, while tortillas and toppings can last a week. Reheat fish in the air fryer for about 5 minutes or in a nonstick skillet over medium heat. Avoid microwaving to prevent sogginess.