Air Fryer Recipe
Crispy Tandoori Fish Tacos
A delicious and zesty tandoori fish tacos recipe, perfect for air frying and packing a punch of flavour.
Ingredients
- 400g white fish (such as cod or haddock)
- 2 tablespoons tandoori masala
- 150ml Greek yoghurt
- 1 tablespoon lemon juice
- 1 minced garlic clove
- Salt to taste
- 8 small tortillas
- 200g shredded cabbage
- 1 finely sliced red onion
- Chopped fresh coriander for garnish
- Lime wedges for serving
Method
- In a bowl, combine the tandoori masala, yoghurt, lemon juice, minced garlic, and salt to form a smooth marinade.
- Place the fish fillets into the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes.
- Preheat air fryer to 200°C. Remove fish from marinade and place in air fryer basket. Cook for 8-10 minutes until golden-brown.
- While fish is cooking, toss shredded cabbage and red onion in a bowl with lime juice to taste.
- Warm tortillas in a dry pan. Place cooked fish on each tortilla, top with cabbage and onion mixture, and garnish with coriander. Serve with lime wedges.
Why this works in an air fryer
The yoghurt marinade clings to lean white fish, carrying tandoori spices while its acidity lightly firms the surface. In the air fryer, fast convection dries the marinade into a savoury crust before the flakes overcook; spacing the pieces lets steam escape so the coating browns rather than turns pasty.
Equipment notes
Assumes a 4-5 litre basket holding 400g fish in one loose layer; in a single-drawer model place thicker pieces towards the hotter rear and rotate once, while in a dual-zone air fryer split the fish evenly and check the smaller pieces 1-2 minutes earlier.
Common pitfalls
- Coating looks wet and orange rather than browned at minute 8? The fish is carrying too much marinade; scrape off excess before cooking and add 2 minutes, checking that the thickest piece flakes easily.
- Fish breaks apart when lifted from the basket? It is either overcooked or stuck to a dry grate; use a thin fish slice, lightly oil the basket, and start checking at 7 minutes for thin cod or haddock.
- Spice tastes harsh or powdery after cooking? The tandoori masala layer was too thick; mix the marinade until fully smooth and leave only a thin coating on the fish before air frying.
- Tortillas split when folded? They are too cool or dry; warm them briefly in a dry pan or wrap in foil in the air fryer for 1-2 minutes at 160°C before filling.
Variations & substitutions
- Swap cod or haddock for pollock: it is usually thinner, so begin checking after 6-7 minutes to avoid dry flakes.
- Use salmon fillets for a richer taco: the higher fat content tolerates 9-11 minutes, but cut into even pieces so the yoghurt coating browns before the centre overcooks.
- Replace Greek yoghurt with coconut yoghurt for a dairy-free version: it browns less aggressively, so cook until the fish flakes rather than chasing a deep crust.
- Add sliced cucumber or quick-pickled radish to the cabbage: these bring crunch and acidity without changing the fish cook time, but drain them well to keep the tortillas from going soggy.
Storage & reheating
Keep cooked fish and salad components separate in the fridge for up to 2 days, then reheat the fish in the air fryer at 170°C for 3-4 minutes until hot without drying it out.
Nutrition
Calories: 250
