Name: Light Air Fried Fish Tacos with Avocado Crema
Prep time: 15 min
Cook time: 15 min
Ingredients: 1.5 lbs cod fillet (fresh, cut into about 24 bite sized pieces); 1 packet taco seasoning; 1 lime (juiced); 2 oz avocado; 3 tbsp plain nonfat Greek yogurt; 1/2 lime (juiced); 2 tbsp water; 2 tbsp cilantro (fresh); 1/2 tsp salt; 1/2 tsp chili lime seasoning (or similar); 4 plum tomatoes (chopped); 1 onion (minced); 1 lime (juiced); 1/4 c cilantro (chopped); 1/2 tsp kosher salt; low carb flour or corn tortillas; 2 c purple shredded cabbage

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Love tacos? Looking for more ways to prepare fish? These Light Air Fried Fish Tacos with Avocado Crema are the answer. Seasoned, air fried cod is topped with avocado crema and pico de gallo, and bursting with flavor. Serve these in your favorite low carb tortillas and you have a fast and easy meal that the whole family will enjoy. The perfect recipe for your next taco night!

What do I need to make Light Air Fried Fish Tacos with Avocado Crema?

Air Fried Cod:

fresh cod
taco seasoning
lime

Avocado Crema:

avocado
plain nonfat Greek yogurt
lime
water
fresh cilantro
kosher salt
chili lime seasoning

Pico De Gallo

plum tomatoes
onion
lime
fresh cilantro
kosher salt

How to make this dish

Start by cutting the cod into approximately 24 bite sized pieces. Try to make them close to the same size so they will cook evenly. Once you have cut the fish into pieces, juice the lime and pour over the fish, then toss with the taco seasoning. You will want to make sure the taco seasoning gets distributed evenly over the fish pieces. Next, you will spray the airfyer basket with nonstick cooking spray. Place the pieces of fish into the basket and airfry at 400F for 10-15 minutes or until cooked through. Make sure to check them often and shake the basket to prevent sticking. You will be able to tell the fish is cooked when you put a fork into one of the pieces and it starts to flake.

While the fish is cooking, you will want to make the Avocado Crema and Pico De Gallo.

For the Avocado Crema, you will juice the lime and combine it with the avocado, Greek yogurt, water, cilantro, salt and chili lime seasoning in a blender and blend until smooth. This will make about 1/2 cup of sauce.

For the Pico De Gallo, finely dice the tomato and onion and chop the cilantro. Add those ingredients to a small bowl and stir in the juice from the lime and salt. If you want to add some spice to your pico, you can add a seeded and diced jalapeno.

You can refrigerate the Avocado Crema and Pico De Gallo until ready to serve.

Assembling the tacos

To assemble each taco start with your tortilla and lay about 1/4 cup of shredded cabbage at the base. Top the cabbage with 3 pieces of air fried cod, pico de gallo and then finally 1 tablespoon of the crema.

Tortilla Suggestions:

Two of my favorites are these Mission Street Taco size Carb Balance or Mission Extra Thin Corn Tortillas.

Just remember that the tortillas are not include in the macro or WW points total. You will need to add those into your calculation.

What can I pair with fish tacos?

You can go in many different directions when choosing what to serve with your fish tacos. Keep it easy and traditional with rice and beans, or an easy salad. I also love to serve these tacos with corn on the cob seasoned with some Elote seasoning (I get mine from Trader Joe’s). If you’re looking for something different, you can spice it up with one of my side dishes listed below! Both of these pair perfectly with the fish.

Summer Grilled Corn Salad
The Easiest Mango Salsa served with chips

Looking for more inspiration for taco night?

Tacos are always a crowd-pleaser, especially for families. If you are tired of ordinary tacos, give one of these a try. They are all healthy, packed full of flavor, and sure to be a hit!