These fresh and tasty crumbed fish tacos are a lighter alternative to the meat versions of the Mexican classic, and they’re made even healthier by cooking in your air fryer. The polenta crumb is lightly seasoned with a lemony, peppery flavour. You’ll love them for an easy lunch of dinner option.
Looking for more taco recipes or air fryer recipes? If you don’t have an air fryer, try this pan-fried fish taco recipe instead.
Ingredients
Method
Combine tartare sauce with the cold water and 1 tablespoon of the dill in a small bowl.
To make white slaw, combine yoghurt, lemon juice and oil in a large bowl. Add onion, cabbage and 2 tablespoons of the remaining dill; toss gently to combine.
Combine polenta with seasoning. Working with one piece of fish at a time, dip in egg, allowing excess to drip off, then coat in polenta mixture. Repeat with remaining fish pieces, egg and polenta mixture. Spray generously all over with cooking spray.
Preheat a 7-litre air fryer to 180ËšC/350ËšF for 3 minutes.
Spray the air fryer basket with cooking spray. Taking care, place fish, in a single layer, in the basket; at 180ËšC/350ËšF, cook for 10 minutes until just cooked through.
Meanwhile, heat tortillas following packet directions (or warm on a preheated chargrill pan for 30 seconds each side).
Cut fish into large chunks. To serve, fill tortillas with white slaw, fish, dill tartare sauce, tomatoes and remaining dill sprigs.
More fish taco recipes
Not interested in a crumbed fish taco? Try Julie Goodwin’s fish taco recipe, made with a light seasoning instead of a full crumb coating.
