In Home Chefs Club, Recipes

The sharing of food is also a way of sharing love, and we encourage you to share the love by trying these amazingly crispy air fried fish tacos with a kick of lime and coriander dressing. Your guests will be wanting more, so we suggest doubling up on the recipe 😉

Prep time: 25 min

Cooking time: 10 min

Total time: 35 min

Serves 4


For the Crispy Fish:

800g fresh hake

125ml (1/2 cup) flour

2 eggs, beaten

375ml (1 ½ cups) Panko breadcrumbs

Salt and black pepper, to taste

For the Avocado, Lime and Coriander Dressing:

Zest and juice of 2 limes

1 garlic clove, grated

Handful of fresh coriander

125ml (1/2 cup) plain double thick yoghurt

125ml (1/2 cup) full fat cream cheese

1 avocado

Salt and black pepper, to taste

To Assemble:

8 small wraps

250ml (1 cup) red cabbage, shredded

250ml (1 cup) carrot, shredded

½ cucumber, seeds removed and chopped

½ red onion, chopped finely

Fresh coriander, to serve

Lime wedges, to serve

Micro herbs


For the Crispy Fish:

Cut the fish into strips of about 2-3 cm thick and 8 cm long. Make sure the fish is very dry before crumbing. Season the fish with salt and pepper.

Dust the fish strips in the flour and shake off the excess. Cover with the egg wash and lastly cover the fish with the breadcrumbs. For a thicker, more secure crust on the fish, you can repeat this process with all of the fish strips.

TIP – When you are crumbing any food, remember to keep one hand “wet” (egg) and one hand “dry” (flour and breadcrumbs) to ensure your hands don’t get too messy and crumbed .

Heat your air fryer to 180°C and fry the fish strips for about 8 minutes per batch or until golden and crispy.

For the Lime and Coriander Dressing:

Place all ingredients in a blender and blend until smooth. Season to taste.

To Assemble:

Toast the wraps slightly for some crispiness, then top with the crispy fish, red cabbage, carrot, avocado, cucumber, red onion and coriander. Garnish with lime wedges and serve with the lime and coriander dressing.

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