Air Fryer Baja Fish Tacos

Recipes / Air Fryer Baja Fish Tacos



Head due south from Cajun country and you’ll find yourself in prime fish taco territory. Maximum crunch and an even coating will make for the perfect homemade Mexican treat. Throw a little LFF Cajun Seasoning into your batter for a Cajun twist!


  • 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


    Combine sour cream, adobo sauce, lime juice and salt in small bowl. Taste and add more adobo sauce to preferred spice level. Cover and refrigerate until ready to serve. Preheat air fryer to 375°F. Set two shallow containers on work surface. Fill first container with beaten egg, and add Air Fryer Fish Coating Mix to second container. Coat fish strips with egg, letting excess drip back into bowl, and then coat completely with seasoned coating mix. Lightly coat air fryer basket with cooking spray and arrange fish in single layer in basket, working in batches if necessary. Coat tops of fish with cooking spray and cook 15 minutes, until fish is flaky and crust is golden brown. To serve tacos, divide cabbage evenly between tortillas. Top slaw with fish and avocado and drizzle with adobo sour cream mixture. Garnish with cilantro and serve with lime wedges.


    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

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