Air Fryer Fish Tacos
This air fryer fish taco recipe is the best because it gives you perfectly crispy fish with minimal effort, thanks to using a Morphy Richards air fryer. The fish tacos come out light, crunchy, and full of flavour. With this easy air fryer recipe, you’ll have delicious fish tacos ready in no time, making it a must-try for any taco lover!
Preparation time: 20 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 2 limes
- 500g white fish fillets, such as cod, and remove any bones
- ¼ red cabbage
- 2 large tomatoes
- 2 large avocados
- 2 tbsp vegetable oil
- 8 small corn or wheat tortilla wraps
- small bunch coriander
- 1 green chilli, finely sliced, optional
- 100g soured cream
- chilli sauce, to serve
Method:
Step 1: In a large bowl, mix the cumin, coriander, paprika, and a pinch of salt, then add the juice of 1 lime. Coat the fish fillets in the spiced lime mixture and set aside while you prep the salad.
Step 2: Finely slice the cabbage, squeeze over the juice of half a lime, and sprinkle with a pinch of salt, then scrunch and set aside. Chop the tomatoes into small pieces, and stone the avocado—slice it or mash it with lime and salt if it’s very ripe. Keep all the salad ingredients separate on a board.
Step 3: Preheat the air fryer to 200°C. Brush the basket with a little oil, place the fish fillets inside, drizzle with any remaining paste, and brush with more oil. Cook for about 10 minutes until the fish is cooked through and slightly scorched; it should easily flake when gently pressed.
Step 4: Pop your tortillas into the air fryer for 2 minutes, until they’re perfectly warm and deliciously toasty.
Step 5: To serve, spread a layer of soured cream on each warm tortilla, then top with cabbage, tomatoes, and avocado slices. Flake the fish and add generous chunks to each tortilla, finishing with coriander, chilli, and a drizzle of chilli sauce.
Recipe inspired by BBCGoodFood.
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