Ingredients:

  • 500 g / 1.1 lbs firm white fish fillets (Cod, Halibut, or Tilapia), cut into 1-inch thick strips
  • 120 g / 1 cup All-Purpose Flour (plain flour)
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 2 Large Eggs, lightly whisked
  • 150 g / 1 ½ cups Panko Breadcrumbs
  • 2 Tbsp Neutral Oil (Canola or Grapeseed) for spraying/tossing
  • 300 g / 3 cups Shredded Cabbage (a mix of red and green is best)
  • 1 Large Carrot, shredded or finely julienned
  • ½ cup Fresh Coriander (Cilantro), roughly chopped
  • 3 Tbsp Lime Juice (freshly squeezed)
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Caster Sugar (superfine sugar)
  • ½ tsp Sea Salt (for slaw)
  • 120 g / ½ cup Mayonnaise (full-fat recommended)
  • 60 g / ¼ cup Greek Yoghurt or Sour Cream
  • 1-2 Tbsp Adobo Sauce from a can of chipotle peppers
  • 1 Tbsp Lime Juice (for crema)
  • ½ tsp Garlic Powder (for crema)
  • Pinch of Salt (for crema)
  • 10-12 Small Corn or Flour Tortillas (Taco size)
  • 2 Limes, cut into wedges (for serving)

Instructions:

  1. Make the Crema: In a small bowl, whisk together the mayonnaise, Greek yoghurt, chipotle adobo sauce, lime juice, garlic powder, and salt until smooth. Taste and adjust spice level. Cover and chill until ready to serve.
  2. Mix the Slaw: In a large bowl, combine the shredded cabbage, carrot, and coriander.
  3. Dress the Slaw: In a separate small container, whisk together the lime juice, cider vinegar, sugar, and salt until the sugar dissolves. Pour over the slaw and toss well. Set aside for at least 15 minutes to allow the flavours to meld.
  4. Prep the Fish: Pat the fish strips very dry with paper towels (this is key for maximum crunch).
  5. Set up Dredging: Arrange three shallow dishes: Dish 1: Flour, paprika, garlic powder, salt, and pepper (whisked well); Dish 2: Whisked Eggs; Dish 3: Panko Breadcrumbs.
  6. Coat the Fish: Working one piece at a time, dredge the fish: first in the seasoned flour (shaking off excess), then in the egg wash, and finally press firmly into the Panko until fully coated.
  7. Preheat: Preheat the air fryer to 200°C / 400°F for 3–5 minutes.
  8. Load the Basket: Lightly spray the coated fish pieces with neutral oil. Arrange them in a single layer in the air fryer basket, ensuring no pieces are touching (work in batches if necessary).
  9. Cook: Air fry for 6 minutes. Flip the fish pieces, lightly spray the other side, and cook for another 4–6 minutes, or until the fish is golden brown, crisp, and flakes easily. Keep warm while frying the remaining batches.
  10. Warm Tortillas: Quickly warm the tortillas—either microwave them wrapped in a damp paper towel for 30 seconds, or heat them lightly in a dry frying pan for 30 seconds per side until pliable.
  11. Assemble the Tacos: Place a piece or two of the crispy fish inside a warm tortilla. Top generously with a spoonful of the zesty lime slaw and a drizzle of the chipotle crema. Serve immediately with extra lime wedges.