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Fish Tacos & Chili Lime Slaw

Servings: 2

Ingredients

Tacos

  • 3 fillets frozen breaded fish 3.75 oz each
  • 4 flour tortillas
  • 1/4 cup shredded cheese
  • Salsa for topping

Chili Lime Slaw

  • 8 oz bagged cole slaw mix 1/2 bag
  • 3 T sour cream
  • 1 T Mayo
  • 1 T white vinegar
  • 1 T lime juice
  • 1 T honey
  • 1 t chili powder
  • 1/2 t garlic powder
  • 1/2 t salt
  • 1/2 t paprika
  • 1/2 t chili lime seasoning

Instructions

Air Fryer (recommended method)

  • Preheat air fryer at 390 for 3 minutes.
  • Add fish filets to air fryer and cook for 10 min, checking at 8 min to see if done. Remove to a plate.
  • Add tortillas to air fryer, folded in half, with cheese in the bottom. Cook for 1 minute, until slightly crispy. The outer ones can be removed first, and the ones in the middle may need another minute to get crispy.
  • Slice the fish in half both ways and divide among the tortillas. Top with a large spoonful of slaw and salsa.

Oven

  • Preheat the oven to 425 and bake fish fillets for 15 min.
  • Put the folded tortillas with cheese on a tray and broil for 30 sec-1 minute (watch and remove when starting to get toasted), flip over and broil 30 sec on the other side.
  • Slice the fish in half both ways and divide among the tortillas. Top with a large spoonful of slaw and salsa.

Notes

While the oven works for this recipe, I recommend using the air fryer to get the fish and tortillas crispier in less time!
The quantities listed are for making 4 tacos. If increasing the serving size of fish, you may not need to increase the slaw recipe as it makes quite a bit.