Preheat air fryer to 375 degrees according to manufacturer's instructions. Pat tilapia dry with paper towels and cut into 2-1/2-x-1/2-inch pieces.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Crispy fish tacos are just a quick air fryer away! Top your tacos with our recommended toppers, or use your favorite flavors to make a customized taco that's unique to you.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee Rainforrest tilapia fillets | ||
| ¾ c. plus 1/3 c. Old El Paso zesty ranch taco sauce, divided | ||
| 2 c. Hy-Vee plain panko bread crumbs | ||
| 1 (1.25-oz.) pkt. Hy-Vee original taco seasoning mix | ||
| 5 c. Hy-Vee coleslaw mix | ||
| 8 Hy-Vee taco-size flour tortillas | ||
| Desired toppers, such as: diced mango, red onion slivers, fresh jalapeno slices, and zesty ranch taco sauce |
Things To Grab
- Air fryer
- Paper towels
- 2 shallow bowls
- Hy-Vee nonstick cooking spray
- Meat thermometer
Directions
Place 3/4 cup taco sauce in a shallow bowl. Combine panko and taco seasoning mix in another shallow bowl. Dip fish, one piece at a time, into sauce; shake off excess. Evenly coat with bread crumb mixture, pressing to adhere.
Lightly spray the air fryer basket with nonstick spray. Place coated fish strips in a single layer in basket; lightly spray with nonstick spray. Air-fry for 5 to 6 minutes or until lightly golden and fish flakes easily with a fork (145 degrees), turning fish and spraying with nonstick spray halfway through.
Combine coleslaw and additional 1/3 cup taco sauce. Serve fish on taco-size flour tortillas with slaw. Top with desired toppers such as: diced mango, red onion slivers, fresh jalapeno slices, and zesty ranch taco sauce.
Nutrition facts
Servings
460 Calories per serving
2 tacos each
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 65mg
- Sodium: 1240mg
- Total Carbohydrates: 63g
- Protein: 31g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 20%
0%
Potassium 15%