Air Fryer Fish Stick Tacos
Air Fryer Fish Stick Tacos recipe feature crispy, air-fried fish that's perfectly seasoned and served in warm tortillas topped with a refreshing and creamy slaw and a zesty lime crema.
Servings: 15 small fish tacos
Equipment
Ingredients
- 15 high quality fish sticks
- 15 white corn tortillas or your favorite
- cotija cheese crumbles
- 15 pieces thinly cut fresh pineapple you can chop if preferred
Sriracha Lime Crema
- ½ cup mayo
- ⅓ cup sour cream
- 1 ½ teapsoon sriracha
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
Cilantro Lime Slaw
- ¼ cup mayo
- 2 tablespoons sour cream
- 1 lime juiced
- ⅛ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt or to taste
- pinch cayenne pepper
- 3 tablespoons chopped cilantro
- 2 ½ cups thinly sliced cabbage or slaw mix
Instructions
Sriracha Lime Crema Instructions
- In a small mixing bowl, whisk together all the Sriracha Lime Crema ingredients and keep in the fridge until ready to serve. The sauce is best if it sits for at least 1 to 2 hours in the fridge before using.
Cilantro Lime Slaw Instructions
- In a medium mixing bowl, whisk all the ingredients together, except the cabbage (or coleslaw mix). Add the cabbage and toss to combine.
Fish Sticks and Serving
- Cook fish sticks in the air fryer for about 8 minutes at 400℉. Do not overcrowd. If you have to do this in 2 batches, the second batch may cook a minute or 2 faster.
- Place a skillet over medium heat and heat both sides of each tortilla until the tortilla is warm and starting to get a touch of color. You can also do this in the air fryer; I just find it quick and easy on the stovetop.
- Place a fish stick and pineapple piece on each tortilla. Top each taco with slaw and drizzle with sauce. Sprinkle with cotija cheese and chopped cilantro if desired. A squeeze of lime juice is a great finishing touch to each taco.
Notes
RECIPE TIPS:
- Make the Sauce Ahead: You can certainly throw this together quickly, but as with any sauce or dip, the flavor intensifies as it chills in the fridge. I like to make this one an hour or two ahead for the best flavor. You can make it the day before or morning of to keep it simple. It will hold in the fridge for up to 5 days.
- Air Fryer Rule #1: Cook the fish sticks in a single layer in the air fryer—no overcrowding. This helps them get crispy all around. If you're doing multiple batches, keep an eye on the second one; it might cook a bit quicker.
- Warm Tortillas: Heat up your corn or flour tortillas in a skillet before filling them. It gives them a nice char and makes them more flexible for wrapping around the fillings without falling apart.
- TO STORE: The fish sticks do not store particularly well and are best enjoyed freshly air-fried. The slaw usually lasts in the fridge for about 2 days before becoming too watery, and the sauce will keep well in the refrigerator for at least 5 days in an airtight container.
- MAKE-AHEAD: Since the fish sticks are best made fresh, to get a head start, I suggest prepping by slicing the pineapple and cabbage (or make it super easy and buy a slaw mix). Make the sauce and slaw the day before. When ready to serve all you have to do is pop the fish stick in the air fryer and warm the tortillas. Then, dinner is ready in 15 minutes.
- Can I RE-WARM these? I’d suggest only making enough fish sticks for how many tacos you’ll eat. This makes enough slaw and sauce for about 12-15 small tacos, but rewarmed fish sticks aren’t great. If you aren’t eating that many tacos, I’d suggest cooking more fish sticks when you plan to eat the leftover slaw and sauce, and not all at once.
Nutrition
Serving: 1taco
Find it online:
www.soulfullymade.com/air-fryer-fish-stick-tacos-with-slaw/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/air-fryer-fish-stick-tacos-with-slaw/