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Keto Air Fryer Fish Taco Bowl with Jalapeño Slaw

Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Keto Air Fryer Fish Taco Bowl with Jalapeño Slaw

 1 cup sweet and spicy Coleslaw
 ¼ cup sour cream
 2 tbsp mayonnaise
 ¼ cup chopped pickled jalapeños
 ½ lb Rockfish Fillets
 1 tsp chili powder
 1 tsp cumin
 ½ tsp paprika
 ¼ tsp garlic powder
 1 avocado, peeled, pitted, and sliced
 ½ medium lime
1

In a large bowl, place coleslaw, sour cream, mayonnaise, and jalapeños. Mix until fully coated. Let sit for 20 minutes in the refrigerator.

2

Sprinkle fillets with chili powder, cumin, paprika, and garlic powder. Place each fillet into the air fryer basket.

3

Adjust the temperature to 370°F and set the timer for 10 minutes.

4

Flip the fillets halfway through the cooking time. When fully cooked, fish should have an internal temperature of at least 145°F.

5

To serve, divide slaw mixture into two serving bowls, break cod fillets into pieces and spread over the bowls, and top with avocado. Squeeze lime juice over each bowl. Serve immediately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories342
% Daily Value *
Total Fat 25.2g33%
Sodium 587mg26%
Total Carbohydrate 5.3g2%

Dietary Fiber 6.4g23%
Total Sugars 2.8g
Protein 16.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.