Air fryer fish tacos

Let's taco 'bout dinner.

  • 40 mins cooking
  • Serves 4
  • Print
These fresh and tasty fish tacos are a lighter side to the meat versions of the Mexican classic. Made even healthier in your air fryer. You'll love them


  • 1/3 cup (100g) tartare sauce
    1 tbsp cold water
    1/3 cup chopped dill sprigs and stems
    ¼ cup (70g) greek yoghurt
    2 tbsp lemon juice
    2 tbsp extra virgin olive oil
    1 medium white onion (150g), sliced thinly
    3 cups (240g) finely shredded savoy cabbage
    ½ cup (40g) fine polenta
    1½ tbsp lemon pepper seasoning
    500g (1lb) skinless barramundi fillets, cut lengthways into 2cm (¾in) wide pieces
    1 egg, beaten lightly
    olive oil cooking spray
    8 x 20cm (12in) corn and flour tortillas
    200g (6½oz) cherry roma tomatoes, quartered


  • 1
    Combine tartare sauce with the cold water and 1 tablespoon of the dill in a small bowl.
  • 2
    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.
  • 3
    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.
  • 4
    Preheat a 7-litre air fryer to 180˚C/350˚F for 3 minutes.
  • 5
    Spray the air fryer basket with cooking spray. Taking care, place fish, in a single layer, in the basket; at 180˚C/350˚F, cook for 10 minutes until just cooked through.
  • 6
    Meanwhile, heat tortillas following packet directions (or warm on a preheated chargrill pan for 30 seconds each side).
  • 7
    Cut fish into large chunks. To serve, fill tortillas with white slaw, fish, dill tartare sauce, tomatoes and remaining dill sprigs.

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