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Crispy Fish Tacos with Cilantro Lime Slaw

These crispy Fish Tacos with Cilantro Lime Slaw come together in just 15 minutes! Spiced, flaky fish paired with a fresh, tangy slaw makes the perfect quick dinner.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Cuisine: Mexican-inspired
Keyword: Crispy Fish Tacos, Fish Taco Meal Prep, Fish Tacos with Cilantro Lime Slaw
Servings: 4 Servings

Ingredients

For the Fish:

  • 1 ½ lb tilapia or mahi mahi, cod
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper adjust to taste
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • Olive oil for brushing and spraying

For the Cilantro Lime Slaw:

  • 2½ cups coleslaw mix cabbage & carrots
  • 3 tbsp mayonnaise regular or vegan
  • 1 tbsp fresh lime juice
  • 1 garlic clove minced
  • ⅓ cup fresh cilantro chopped
  • ½ tsp sugar optional
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper

For Taco Assembly:

  • Flour or corn tortillas
  • Extra lime wedges
  • Optional toppings: avocado slices cheese, hot sauce

Instructions

Prepare the Spice Mix:

  • Combine all spices in a small bowl.

Season the Fish:

  • Pat fish dry, brush with olive oil, and coat evenly with the spice mix. Spritz lightly with oil.

Air Fry the Fish:

  • Preheat air fryer to 400°F. Place fish in basket and cook for 8-10 minutes, until flaky and cooked through.

Make the Slaw:

  • In a bowl, mix coleslaw, mayo, lime juice, garlic, cilantro, sugar, salt, and pepper. Toss well and adjust seasoning.

Assemble the Tacos:

  • Warm tortillas, add fish pieces, top with cilantro lime slaw, and finish with lime juice and desired toppings.

Notes

  • No air fryer? Bake fish at 400°F for about 15 minutes.
  • For less heat, reduce cayenne or swap in smoked paprika.
  • Store leftovers separately; reheat fish in air fryer for best texture.
  • Perfect for meal prep—just assemble when ready to eat.