Description
Spicy, crunchy, and ready for tacos in under 20 minutes. Rockfish strips get tossed in a spicy lime aioli and coated in crushed tortilla chips, then air fried until golden and crispy on all sides.
Ingredients
Units
Scale
- 12-16 ounces rockfish fillets, cut into 1-inch strips
- 2 tablespoons flour (Wondra or all purpose)
- 3 tablespoons mayonnaise
- 2-3 teaspoons Valentina, Cholula or your favorite hot sauce
- 1 clove garlic, grated
- Zest of 1/2 lime
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1 1/2 cups finely crushed tortilla chips (about 3 oz / half a standard bag)
- Cooking spray
For serving: flour or corn tortillas, store-bought pico de gallo, fresh cilantro, lime wedges
Instructions
- Pat rockfish strips very dry with paper towels. Toss strips in flour until lightly and evenly coated. Shake off excess.
- In a medium bowl, stir together mayonnaise, hot sauce, grated garlic, lime zest lime juice and salt until smooth.
- Add flour-dusted fish strips to the aioli and toss gently until every piece is evenly coated.
- Place crushed tortilla chips in a shallow dish. Add a few fish strips at a time and press and roll them into the chips until coated on all sides.
- Spray the air fryer basket with cooking spray. Arrange coated strips in a single layer without touching. Spray tops lightly with cooking spray. Air fry at 400 degrees for 8-10 minutes until golden brown and cooked through (145°F internal).
- Serve immediately in warm tortillas topped with pico de gallo, cilantro and a squeeze of lime.
Notes
- Wondra flour helps the aioli grip the fish and gives the coating a cleaner hold. All-purpose flour works in a pinch but apply it lightly to avoid a gummy texture under the coating.
- Rockfish can be substituted with cod, mahi mahi, halibut or any firm white fish. Avoid very thin, delicate fillets like tilapia, as they'll fall apart when cut into strips.
- For a drizzle, double the aioli mixture and thin it with extra lime juice, use your favorite store-bought sauce, or just hit them with straight hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350 degrees for 3-4 minutes to re-crisp.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner, Easy Recipes, Lunch, Main Dishes
- Method: Air Fryer
- Cuisine: Mexican