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Three corn tortilla fish tacos on a plate with golden panko-crusted cod pieces, purple-and-green cabbage slaw, white lime crema drizzled across and lime wedges (AI-generated photo)

Takeout remakes · Mexican

Baja Fish Tacos with Lime Crema

Crisp cod, crunchy slaw and cool lime crema.

25 min total22 min activeMakes 4 plates
High-proteinMethod in ProPescatarian

Baja fish tacos are battered and deep-fried at the stand. A seasoned panko crust in the air fryer gets the same crunch with a spray of oil, and cod stays flaky and sweet inside. Lime-sharp slaw and yogurt crema finish them.

Ingredients

For 4 plates.

Crispy cod

  • 2 lb skinless cod fillets, cut into 12 strips
  • 2 large egg whites
  • 1 cup panko breadcrumbs
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • cooking spray

Slaw

  • 2 cups finely shredded green cabbage
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro

Lime crema

  • 3/4 cup plain nonfat Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lime juice

Tacos

  • 12 corn tortillas
  • 1 lime, cut into wedges

Method

  1. Pat the cod dry. Beat the egg whites in one bowl and mix the panko, chili powder and garlic powder in another. Dip the fish in egg white, then press into the crumbs.

  2. Spray the basket and the fish with oil. Air fry at 400°F for 8 to 10 minutes, turning once, until golden and 145°F.

    Air fryer 400°FTimer 9 min145°F inside

The rest of the method is in Short Order Pro

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Tips

  • Pat the fish very dry before coating or the crumbs slide off.
  • Toss the slaw at the last minute so it stays crunchy.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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