Crispy Fish Tacos

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 tacos
Calories: 192kcal


  • 600 g white fish fillets (cod, basa etc)
  • 8 mini corn tortillas
  • 30 g ground almonds (or breadcrumbs)
  • 30 g oats
  • 2 teaspoons Cajun seasoning
  • 1 medium avocado (approx. 150g)
  • 2 medium tomatoes (approx. 250g)
  • Salt & pepper
  • 1 kcal spray


  • Spray the airfryer basket/baking tray with 1 kcal spray.
  • Add the egg to a bowl and whisk well with a fork.
  • Add your oats, ground almonds and Cajun seasoning to another bowl and season well with salt and pepper.
  • Mix well and leave aside.
  • Cut your fish fillets into 2cm thick strips.
  • Dip each strip into the egg mixture and shake off excess.
  • Then lay it gently into the oat/almond mixture and press gently on both sides to coat.
  • Place the piece of coated fish into your airfryer basket/baking tray and repeat with the remaining fish strips.
  • You will likely need to do 2 batches so the airfryer is not overcrowded.
  • Spray the fish and bake in a preheated oven or airfry for 10 minutes at 200 degrees Celsius flipping halfway through until the fish is crispy and cooked throughout.
  • While you are waiting for the fish to cook, mash your avocado and season with salt and pepper.
  • Dice your tomatoes.
  • Heat the corn tortillas (microwave or dry frying pan).
  • Top each warm tortilla with some mashed avocado, diced tomato, crispy fish and your favourite sauce.


Serving: 1taco | Calories: 192kcal | Carbohydrates: 16g | Protein: 17g | Fat: 7g