Introduction
Baja fish tacos were born on the Pacific coast of Mexico and quickly became one of the best ways to eat fish on the planet. Crispy fish. Fresh lime. Crunchy slaw. Chilli heat. Soft tortillas. Simple ingredients that somehow create absolute magic together. These bite-sized versions keep all that Baja beach-bar energy while being perfect for the air fryer. Golden fish, fresh toppings, and enough flavour to make you immediately start planning the next batch.
You’ll Need
500g cod, haddock, pollock, or tilapia, cut into chunky strips
80g plain flour
40g cornflour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
2 eggs, beaten
Oil spray
For the Baja Slaw
¼ white cabbage, finely shredded
1 small carrot, grated
Juice of 1 lime
2 tbsp mayonnaise
Pinch of salt
For the Taco Sauce
3 tbsp mayonnaise
1 tsp smoked paprika
1 tsp lime juice
Small pinch chilli flakes
To Serve
Mini tortillas or tortilla pieces
Fresh coriander
Lime wedges
Optional but Dangerous
Sliced jalapeños
Avocado
Hot sauce
Method
Preheat your air fryer to 200°C.
In a bowl mix together the flour, cornflour, smoked paprika, garlic powder, salt, and black pepper.
Dip the fish strips into the beaten egg.
Coat thoroughly in the flour mixture.
Lightly spray the air fryer basket with oil.
Arrange the fish in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 10–12 minutes, turning halfway through, until deeply golden and crisp.
While the fish cooks, combine the cabbage, carrot, lime juice, mayonnaise, and salt to make the slaw.
Mix together the taco sauce ingredients in a separate bowl.
Warm the tortillas during the final minute of cooking.
Build the tacos with crispy fish, slaw, taco sauce, coriander, and any extras you're using.
Serve immediately with plenty of lime wedges.