Ingredients Seafood Cod Air Fryer Fish Tacos Be the first to rate & review! Golden brown panko-breaded cod fillets and a creamy red cabbage slaw are folded into charred corn tortillas in this fish taco recipe. By Liz Mervosh Updated on April 17, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 30 mins Yield: 4 servings The slaw gets a pop of acidity from fresh lime juice, as well as savory notes from Mexican-style hot sauce and grated garlic. Meanwhile, cumin and chili powder mixed into the panko means extra flavor in each bite. Adding a little olive oil to the panko mixture helps ensure even browning while air frying. After the cod is breaded and cooked, assembly is a snap — just grab a tortilla, add a piece of cod and a squeeze of lime juice, and top with the cabbage. Thinly sliced radishes add a final crunch and bright color. The 7 Best Air Fryers of 2023, According to Our Tests Ingredients 3 cups shredded red cabbage (from 1 small [1 pound, 8 ounce] cabbage) 1 cup coarsely chopped fresh cilantro, plus leaves for garnish ⅓ cup mayonnaise 2 tablespoons fresh lime juice (from 1 lime), plus eight wedges for serving 1 teaspoon Mexican-style hot sauce (such as Cholula Original Hot Sauce) ¼ teaspoon grated garlic (from 1 medium garlic clove) 1 ½ teaspoons kosher salt, divided ½ cup (about 2 1/8 ounces) all-purpose flour 1 large egg, beaten 1 ½ cups panko 2 tablespoons olive oil 1 teaspoon ground cumin, divided 1 teaspoon chili powder, divided 1 pound cod fillets (about 3/4-inch thick), cut evenly into 8 pieces and patted dry 8 (6-inch) corn tortillas, charred Thinly sliced radishes Directions Stir together cabbage, cilantro, mayonnaise, lime juice, hot sauce, garlic, and 1/2 teaspoon of the salt in a medium bowl; set aside. Preheat air fryer to 400°F for 10 minutes. Place flour in a medium-size shallow bowl. Place egg in a second medium-size shallow bowl. Place panko, oil, and 1/2 teaspoon each of the cumin, chili powder, and salt in a third medium-size shallow bowl; stir to combine. Sprinkle cod evenly with remaining 1/2 teaspoon each cumin, chili powder, and salt. Working with 1 piece of cod at a time, dredge cod in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in panko mixture, pressing lightly to adhere. Place on a plate or baking sheet. Place half of cod pieces in an even layer in fry basket, leaving about 1/2-inch space between pieces. Cook until panko is golden brown and fish flakes easily with a fork, 8 to 10 minutes, carefully flipping halfway through cooking time. Transfer to a plate; loosely cover with aluminum foil, and keep warm. Repeat procedure with remaining cod pieces. Top each tortilla with 1 cod piece; squeeze 1 lime wedge over cod, and top with 1/4 cup cabbage mixture. Garnish with radishes. Rate it Print