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Crispy Air Fryer Fish Tacos with Creamy Avocado Crema

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These crispy air fryer fish tacos feature a crunchy golden crust and a silky, tangy avocado crema, making for a quick, hassle-free, and flavorful taco night.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (cod, tilapia, or haddock)
  • 1 cup (120g) all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • Salt and pepper to taste
  • 1 large egg, beaten
  • 1 cup (100g) panko breadcrumbs
  • 1 ripe avocado, peeled and pitted
  • ½ cup (120ml) sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • Salt to taste
  • Water as needed to thin (1-2 tablespoons)
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage or slaw mix
  • Fresh cilantro leaves (optional)
  • Extra lime wedges for serving

Instructions

  1. Pat the fish fillets dry and cut into 3-4 inch strips.
  2. In a shallow bowl, whisk together flour, smoked paprika, garlic powder, cumin, salt, and pepper.
  3. Beat the egg in a separate bowl.
  4. Place panko breadcrumbs in a third bowl.
  5. Dredge fish strips in seasoned flour, dip in beaten egg, then press into panko breadcrumbs. Lay coated pieces on a plate.
  6. Preheat air fryer to 400°F (200°C) for about 3 minutes.
  7. Lightly spray air fryer basket with oil. Arrange fish strips in a single layer without crowding.
  8. Cook fish for 8-10 minutes, flipping halfway through, until golden and crispy.
  9. While fish cooks, blend avocado, sour cream or yogurt, lime juice, garlic, and salt until smooth. Add water as needed to reach pourable consistency.
  10. Warm tortillas wrapped in foil in the oven at 350°F (175°C) for 5-7 minutes or heat briefly in a dry skillet.
  11. Assemble tacos by placing fish strips on tortillas, topping with shredded cabbage, drizzling avocado crema, and sprinkling cilantro. Serve with lime wedges.

Notes

Do not overcrowd the air fryer basket to keep the fish crispy. Pat fish dry before dredging to help coating stick. Flip fish only once halfway through cooking. Use ripe avocado for smooth crema. Warm tortillas last to keep them soft and pliable. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs or crushed cornflakes. For dairy-free, use coconut yogurt instead of sour cream.

Nutrition

Keywords: fish tacos, air fryer, avocado crema, crispy fish, quick dinner, taco night, easy recipe, healthy tacos

Find it online: https://flurpchef.com/crispy-air-fryer-fish-tacos-with-creamy-avocado-crema-easy-recipe-for-perfect-taco-night/