Denman Dines
Toggle theme
Fish Tacos
Fresh fish tacos with cabbage slaw and lime crema.
4
servings
15m
prep
10m
cook
Ingredients
Ingredients
0/20
1 pound cod
1 teaspoon chili powder
1/2 teaspoon oregano
1 1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cup coleslaw mix
1 cup Cotija cheese, grated
1/2 cup sour cream
1/3 cup mayo
2 tablespoon lime juice
1 teaspoon Sriracha
Pico de Gallo
Guacamole
Lime wedges
Tortillas
Instructions
Instructions
0/5
1
Mix 1/2 tsp garlic powder and the rest of the spices in a small bowl. Pat fish dry and generously cover the fish with the spice rub.
2
Preheat air fryer to 400 degrees. Spray air fryer with oil and add fish to the basket. Spritz top of fish with a bit of oil.
3
Heat fish at 400 degrees for about 8-10 minutes. Once cooked, remove from air fryer and cut into small pieces.
4
While fish cooks, mix remaining 1 tsp garlic powder, sour cream, mayo, lime juice, and Sriracha in a small bowl.
5
Warm your tortillas. Add fish and top with slaw mix, guac, pico, cotija, and sauce. Squeeze some lime juice on top.
