Description
These Air Fryer Fish Tacos with Avocado Salsa offer a quick and flavorful meal featuring tender, seasoned cod cooked to perfection in the air fryer. Topped with a creamy and zesty avocado salsa, shredded cabbage, crumbled queso fresco, and fresh jalapeño slices, these tacos bring vibrant textures and bright flavors for a satisfying, healthy dinner.
Ingredients
Scale
Fish:
- 4 (6-oz.) skinless cod filets
- 1 (1-oz.) packet taco seasoning
- Olive oil cooking spray
Avocado Salsa:
- 1 ripe avocado, halved, pitted, and flesh scooped
- 1/2 cup cool water
- 1/4 cup chopped white onion
- 1/4 cup packed fresh cilantro leaves, plus more for serving
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt (or more, to taste)
- 1 jalapeño, stemmed, seeded and thinly sliced, divided
Taco Assembly:
- 12 corn tortillas, warmed
- 1/2 cup shredded red cabbage
- 1/2 cup crumbled queso fresco or feta cheese
- Lime wedges, for serving
Instructions
- Prepare the Cod: Pat the cod filets dry thoroughly with paper towels to remove excess moisture, then evenly season all sides of the fish with the taco seasoning packet to infuse flavor.
- Air Fry the Cod: Lightly spray the air-fryer basket with olive oil cooking spray to prevent sticking. Arrange the cod in a single layer in the basket, spacing the filets about half an inch apart, and spray the top of the fish with cooking spray. Cook at 350°F for 6 to 8 minutes, flipping the filets halfway through cooking, until the cod flakes easily with a fork and is just cooked through. Remove the cod and transfer it to a plate.
- Make the Avocado Salsa: While the fish cooks, combine the avocado flesh, cool water, chopped onion, fresh cilantro, lime juice, kosher salt, and half of the sliced jalapeño in a food processor. Pulse until smooth and creamy. Taste and adjust seasoning with additional salt if needed.
- Flake the Cod: Using a fork, gently flake the cooked cod into bite-sized pieces, perfect for topping the tacos.
- Assemble the Tacos: Divide the flaked cod evenly among the warmed corn tortillas. Top each taco with a generous spoonful of avocado salsa, shredded red cabbage, crumbled queso fresco or feta, and the remaining sliced jalapeño for added heat and crunch. Garnish with extra fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.
Notes
- You can substitute cod with other white fish like tilapia or haddock for variation.
- For a spicier salsa, include some of the jalapeño seeds.
- Warming the corn tortillas on a hot skillet or directly over a gas flame enhances their flavor and pliability.
- If you don’t have an air fryer, you can bake the cod at 400°F for 12-15 minutes or pan-fry it but adjusting cooking time accordingly.
- Queso fresco can be replaced with crumbled feta for a tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mexican
Keywords: Air Fryer Fish Tacos, Cod Tacos, Avocado Salsa, Quick Fish Tacos, Healthy Fish Tacos
