Head due south from Cajun country and you’ll find yourself in fish taco heaven. Achieve the perfect crunch and coating in this homemade Mexican treat. Topped with tangy adobo lime sour cream, shredded cabbage, creamy avocado, and fresh cilantro, these tacos are a burst of flavor in every bite. Quick and easy to prepare, they’re perfect for weeknights or gatherings. Pair with lime wedges for a fresh, zesty finish. Enjoy a healthier, homemade take on this Mexican-inspired classic!
Ingredients
- 1 (5 oz) box Louisiana Fish Fry Products Air Fryer Fish Seasoned Coating Mix
- 1/4 cup sour cream
- 1 Tbsp. adobo sauce, plus more to taste
- juice from 1 lime
- 1/2 tsp. salt
- 1 lb. white fish, such as cod or halibut, cut into 1” strips
- 1 egg, beaten with 1 tsp. water
- cooking spray
- 1/2 head green cabbage, shredded
- 8 small corn tortillas, warmed
- 1 ripe avocado, thinly sliced
- fresh cilantro, for serving
- 1 lime, cut into 8 wedges
Directions
- Combine sour cream, adobo sauce, lime juice, and salt in a small bowl. Add more adobo sauce to reach your preferred spice level. Cover and refrigerate until ready to serve.
- Preheat the air fryer to 375°F. Spray the air fryer basket with cooking spray. In a shallow dish, add the beaten egg mixture. In another shallow dish, pour the Air Fryer Fish Seasoned Coating Mix.
- Coat the fish strips with the egg mixture, letting the excess drip back into the bowl, then press them firmly into the seasoned coating mix until completely coated. Arrange the fish in a single layer in the air fryer basket, working in batches if necessary. Spray the fish with cooking spray and cook for 15 minutes at 375°F, until the fish is flaky, the crust is golden brown, and the internal temperature reaches 145°F.
- To serve the tacos, divide the cabbage evenly between the tortillas. Top the cabbage with fish and avocado, then drizzle with the adobo sour cream mixture. Garnish with cilantro and serve with lime wedges.