Baja Fish Tacos

Name: Baja Fish Tacos (Air-Fryer)
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz cod or tilapia filets; 2 tsp vegetable oil; ½ tsp cumin; ½ tsp garlic powder; ¼ tsp cayenne pepper; ½ tsp salt; 1 large lime; 2 tbsp sour cream; ½ tsp water; 1 cup shredded cabbage; 4 (6-inch) corn tortillas, warmed

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Baja fish tacos are crispy air-fried cod or tilapia seasoned with cumin, garlic, and cayenne, topped with shredded cabbage and tangy lime crema. They come together in under 20 minutes with minimal oil.

🌍Mexican 🥗Pescatarian 🏷️Baja 🏷️Fish tacos 🏷️Cod 🏷️Tilapia

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🏷️Air fry

Total

23 min

Servings

Recipe Source

View original recipe

From Recette Magazine

Ingredients

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10 oz cod or tilapia filets
2 tsp vegetable oil
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp salt
1 large lime
2 tbsp sour cream
½ tsp water
1 cup shredded cabbage
4 (6-inch) corn tortillas, warmed

11 Ingredients

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Instructions

1
Pat cod filets dry thoroughly and rub all over with 2 tsp vegetable oil. Combine ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ½ tsp salt in a small bowl.
2
Sprinkle spice mixture evenly over cod filets and then place filets in a Suvie air fry basket. Place basket in the bottom of Suvie with the baking sheet underneath to catch any drips. Input settings and cook now or schedule.
3
Air Fry at 300°F for 13 minutes (for tilapia, cook for 9 minutes).
4
While the fish cooks, zest lime and stir together with sour cream and ½ tsp water in a small bowl. Season to taste with salt and pepper. Cut lime in half and squeeze lime juice over the cabbage, stirring to coat. Season with salt to taste.
5
After the fish is done cooking, divide between warm corn tortillas. Add pickled cabbage and drizzle with lime crema.

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Tips & Notes

Pro tips

Pat fish dry before oiling and seasoning to maximize crispness in the air fryer.
Use an instant-read thermometer: fish is safely cooked at 145°F internal temperature.
Don't crowd the air fryer basket; arrange filets in a single layer for even cooking.
Squeeze fresh lime juice into the crema just before serving to prevent it from separating.

Substitutions

cod or tilapia → halibut or mahi-mahi (thicker white fish; add 1–2 minutes cooking time)
sour cream → Greek yogurt (tangier flavor, slightly thinner crema)
corn tortillas → flour tortillas (less traditional but still delicious)

Storage & make-ahead

Store leftover cooked fish in an airtight container for up to 2 days; reheat gently in a 300°F oven for 5 minutes. Lime crema keeps for 3 days refrigerated.