These mouthwatering air fryer fish tacos bring restaurant-quality flavor right to your kitchen in just 25 minutes. Golden-crispy fish fillets, nestled in warm tortillas and topped with vibrant slaw, deliver the perfect balance of textures and tastes.
With only 476 calories per serving and packed with 32g of protein, they’re a healthier twist on the classic taco truck favorite that doesn’t sacrifice an ounce of flavor. Whether it’s Taco Tuesday or any weeknight dinner, this recipe promises to be your new go-to for quick, satisfying meals.
Fresh Air Fryer Fish Tacos – Ingredients
- Fish: ½ pound cod or Mahi-Mahi, cut into 1-inch x ½ inch pieces for perfect bite-sized portions
- Coating Base: ½ cup all-purpose flour, 2 tablespoons yellow cornmeal for extra crunch
- Seasonings: Paprika, kosher salt, cumin, dried parsley, black pepper for a flavorful crust
- Coating Liquid: 1 large egg mixed with 1 tablespoon water
- Taco Assembly: 4 corn or flour tortillas, fresh to serve
- Toppings: Shredded green cabbage, thinly sliced red onion, fresh cilantro, lime wedges
Step-by-Step Instructions
- Prepare Coating: Mix flour, cornmeal, and all seasonings in a shallow bowl. In another bowl, combine egg and water
- Coat Fish: Dredge fish pieces in flour mixture, then egg mixture, and back in flour mixture for ultimate crispiness
- Air Fry: Arrange fish in single layer, cook at 400°F for 8-10 minutes, shaking basket once during cooking
- Warm Tortillas: Heat tortillas in a skillet or microwave until soft and pliable
- Assemble: Fill each tortilla with crispy fish, top with cabbage, onion, and fresh cilantro
- Serve: Finish with a squeeze of lime and enjoy while hot and crispy!
Cooking Techniques
Air frying gives these fish tacos an amazing crispy coating without deep frying! The double-dredging method – coating the fish first in seasoned flour, then egg, then flour again – creates a beautiful crust that gets super crispy in the air fryer. For best results, don’t overcrowd your air fryer basket. If needed, cook the fish in batches so each piece has room to get golden brown.
Fish Options & Substitutions
While this recipe calls for cod or mahi-mahi, you can use any firm white fish you like! Try it with halibut, pollock, or even tilapia. Just make sure to cut the fish into similar-sized pieces so they cook evenly. Not a fan of corn tortillas? Flour tortillas work great too! For a low-carb option, serve your crispy fish over lettuce leaves instead.
Serving Suggestions
These tacos are perfect for a casual dinner party or taco night! Set up a taco bar with all the toppings and let everyone build their own. Along with the cabbage slaw and red onions, try adding diced tomatoes, sliced avocado, or pickled jalapeños. A side of Mexican rice or black beans makes this a complete meal. Don’t forget plenty of lime wedges – a squeeze of fresh lime juice really makes the flavors pop!
Storage Tips
The crispy coating on the fish tastes best fresh from the air fryer. If you have leftovers, store the cooked fish separate from the tortillas and toppings in an airtight container in the fridge for up to 2 days. To reheat, pop the fish back in the air fryer at 350°F for 2-3 minutes until heated through and crispy again. The cabbage slaw can be made ahead and stored separately for up to 24 hours.
Air Fryer Fish Tacos
Equipment
- Air Fryer
- Shallow Bowls
Ingredients
For Fish Tacos
- 1/2 cup All-purpose flour
- 2 tbsp Yellow cornmeal
- 1 tsp Paprika
- 1 tsp Kosher salt
- 1/2 tsp Cumin
- 1/2 tsp Dried parsley
- 1/2 tsp Black pepper
- 1 Egg large
- 1 tbsp Water
- 1/2 lb Cod or Mahi-Mahi cut into 1-inch x 1/2 inch chunks
- 4 Corn tortillas or flour tortillas
- 1 1/2 cups Shredded green cabbage or coleslaw mix
- 1/4 cup Red onion thinly sliced
- Lime wedges for serving
- Fresh cilantro for serving
Instructions
- Whisk flour, cornmeal, paprika, salt, cumin, parsley, and pepper together in a shallow bowl.
- In another shallow bowl, beat egg and water.
- Dredge fish pieces in flour mixture.
- Then in egg mixture.
- Then through flour mixture a second time.
- Place fish in an even layer in the air fryer basket. Cook at 400 F/204C for 8-10 minutes, carefully shaking once during cooking.
- Warm up tortillas in a hot skillet or microwave.
- Fill each tortilla with fish and top with slaw, onion, and crema. Garnish with cilantro and serve with lime wedges.
