Ingredients
Chipotle Aioli Sauce
- ⅓ cup mayonnaise
- 1 tablespoon adobo sauce from a can of chipotle peppers in adobo sauce
- ½ lime, juice of (about 1 tablespoon)
- ½ tablespoon olive oil
Fish and Seasoning
- 1 lb mahi mahi, halibut, cod, or salmon, sliced into 4-inch by 1 ½-inch strips
- ¼ to ½ teaspoon salt
- ¼ to ½ teaspoon black pepper
- 1 tablespoon taco seasoning (blend of chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt, and pepper)
- 1 teaspoon smoked paprika
- ½ tablespoon olive oil (for marinade)
Mango Pico de Gallo
- 1 ataulfo mango, diced
- 1 medium avocado, diced
- 2 tablespoons red onion, minced
- 1 small jalapeño, minced
- ½ cup finely chopped cilantro
- Glug of olive oil (about ½ tablespoon)
- Big pinch of salt
Assembly and Extras
- Napa or green cabbage, finely shredded
- Juice of ½ lime
- 5-6-inch flour or corn tortillas, warmed
- Tortilla chips
- Lime wedges
- Cilantro leaves
- Queso fresco or feta cheese
Instructions
- Make the Chipotle Aioli Sauce: Whisk together ⅓ cup mayonnaise, 1 tablespoon adobo sauce, and 1 tablespoon lime juice. Reserve about 2 heaping tablespoons of this sauce in a large shallow bowl and whisk it together with ½ tablespoon olive oil; set aside the remaining sauce for drizzling on the tacos.
- Prepare the Fish: Pat the fish dry with paper towels. Season all sides with salt, black pepper, taco seasoning, and smoked paprika. Place the fish strips in the shallow bowl with the marinade sauce mixture and toss gently to coat each piece well.
- Air Fry the Fish: Arrange the fish pieces in a single layer in the air fryer basket, leaving some space between each piece. Cook at 425°F (220°C) for 5-6 minutes, until the fish flakes easily with a fork. Avoid overcooking to keep it tender.
- Make Mango Pico de Gallo: In a bowl, combine diced mango, diced avocado, minced red onion, minced jalapeño, chopped cilantro, a glug of olive oil, and a big pinch of salt. Toss gently to mix and season to taste.
- Prepare the Cabbage: Toss shredded napa or green cabbage with the juice of ½ lime and a pinch of salt to add brightness and crunch.
- Warm the Tortillas: Heat the tortillas lightly in a skillet or microwave until warm and pliable for assembling the tacos.
- Assemble the Tacos: Place a layer of cabbage on each tortilla, followed by flaked fish pieces. Top with mango pico, a drizzle of chipotle aioli, a squeeze of lime, crumbled queso fresco or feta, cilantro leaves, and a generous crunch of tortilla chips. Serve immediately and enjoy your flavorful air fryer fish tacos!
Notes
- The taco seasoning can be homemade by mixing chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt, and pepper.
- Cooking time may vary depending on the thickness of the fish and the air fryer model; check for flakiness to avoid overcooking.
- Use ataulfo mango for its sweet, buttery flavor that pairs well with the spicy and smoky elements.
- For a gluten-free option, use corn tortillas rather than flour tortillas.
- Chipotle aioli sauce can be adjusted in spice level by varying the amount of adobo sauce.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mexican-inspired
