Crispy, flavorful, and ridiculously easy—these air fryer fish tacos are about to become your new favorite meal! Imagine perfectly seasoned fish with a golden, crunchy exterior, tucked into warm tortillas and topped with fresh, zesty slaw. It’s the perfect balance of light and satisfying. And the best part? The air fryer gives you that crispy, restaurant-quality texture with way less oil. Trust me, you’re going to love this!
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Why You’ll Love Air Fryer Fish Tacos
Quick & Easy: Ready in under 30 minutes, making it perfect for weeknights.
Healthy Alternative: Get that crispy texture without deep frying.
Customizable: Adjust the spice level and toppings to your taste.
Perfect for Any Occasion: Great for a casual dinner, taco night, or even meal prep.
Ingredients in Air Fryer Fish Tacos
White Fish: Mild and flaky—cod, tilapia, or mahi-mahi work best.
Seasonings: A flavorful mix of chili powder, cumin, garlic powder, salt, and pepper.
Panko or Breadcrumbs: Adds an extra crispy coating.
Eggs: Helps the coating stick for that perfect crunch.
Tortillas: Soft corn or flour tortillas—your choice!
Slaw Mix: Shredded cabbage or a pre-made slaw blend for crunch.
Lime: Fresh lime juice for a bright, zesty finish.
Sauce: A simple mix of Greek yogurt or mayo with lime juice and hot sauce.
Instructions
Preheat the Air Fryer: Set it to 400°F to get the perfect crispy texture.
Prepare the Fish: Pat the fish dry and season both sides with the spice blend.
Coat the Fish: Dip each piece into beaten egg, then coat with panko or breadcrumbs.
Air Fry the Fish: Place in the air fryer basket and cook for 8-10 minutes, flipping halfway, until golden and flaky.
Warm the Tortillas: Lightly toast them in a dry skillet or microwave for a few seconds.
Assemble the Tacos: Place crispy fish in tortillas, top with slaw, drizzle with sauce, and finish with a squeeze of lime.
Serve & Enjoy: Dig in while they’re hot and crispy!
How to Serve Air Fryer Fish Tacos
With Extra Sauce: Drizzle more of that creamy lime sauce for a flavor boost.
With Avocado: Slices of creamy avocado take it to another level.
With Fresh Salsa: A spoonful of pico de gallo or mango salsa adds a fresh kick.
With Rice & Beans: Make it a full meal with classic sides.
Additional Tips
Use Fresh Fish: Fresh fillets give the best texture and flavor.
Don’t Overcrowd the Air Fryer: Cook in batches if needed for even crispiness.
Spice it Up: Add cayenne or hot sauce for an extra kick.
Make It Low-Carb: Swap tortillas for lettuce wraps.
FAQ Section
Q1: Can I use frozen fish?
Yes! Just thaw completely and pat dry before seasoning.
Q2: What’s the best type of fish for tacos?
Cod, tilapia, or mahi-mahi work great for a mild, flaky texture.
Q3: Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs and corn tortillas.
Q4: How do I store leftovers?
Store the fish separately in an airtight container for up to 3 days.
Q5: How do I reheat the fish?
Air fry at 350°F for a few minutes to crisp it back up.
Q6: Can I use a different sauce?
Absolutely! Try chipotle mayo, avocado crema, or even a classic tartar sauce.
Q7: Can I bake the fish instead?
Yes, bake at 400°F for about 12-15 minutes, flipping halfway.
Q8: What toppings go well with fish tacos?
Slaw, avocado, salsa, pickled onions, or fresh cilantro.
Q9: Can I make the slaw ahead of time?
Yes! Letting it sit for a few hours enhances the flavors.
Q10: What sides pair well with fish tacos?
Mexican rice, black beans, elote (Mexican street corn), or a fresh salad.
Final Thoughts
These air fryer fish tacos are crispy, flavorful, and incredibly easy to make. Whether you’re a taco lover or just looking for a quick, delicious meal, this recipe is a must-try. So grab your air fryer and get ready to enjoy taco perfection!
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Air Fryer Fish Tacos
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: American
Description
These Fish Taco Salad Bowls are a delicious and colorful dinner that’s just as beautiful as it is satisfying. Featuring crispy, seasoned fish (cod, mahi-mahi, or halibut) paired with pineapple salsa, red cabbage slaw, and a drizzle of Mexican crema, this gluten-free recipe brings all the best flavors of fish tacos into a refreshing salad bowl. Add your favorite toppings like avocado, fresh cilantro, or cheese for extra flair!
Ingredients
For the Fish:
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2 lb cod, mahi mahi, or halibut (skin off, cut into 1-inch cubes)
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2 Tbsp olive oil
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1 tsp ground cumin
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1 tsp chili powder
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1 tsp kosher salt
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1/2 tsp dried oregano
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1/2 tsp sweet paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp crushed red pepper flakes
Serving Suggestions:
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4 cups Little Leaf Farms Baby Crispy Green Leaf Lettuce
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Pineapple salsa
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Red cabbage slaw or pickled red onions
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Poblano crema
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Ripe avocado, fresh cilantro, and lime wedges
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Cotija or queso fresco
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Tortilla chips (use corn tortillas if gluten-free)
Instructions
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Make the Toppings:
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Prepare the pineapple salsa, red cabbage slaw, and poblano crema (or any of the other Mexican cremas like cilantro lime or avocado crema). This should take about 30-40 minutes.
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Season the Fish:
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Dry the fish pieces with a paper towel and place them in a large bowl. Drizzle with olive oil. In a small bowl, whisk together the cumin, chili powder, salt, oregano, paprika, garlic powder, onion powder, and red pepper flakes. Sprinkle the spice mix over the fish and toss to coat evenly.
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Cook the Fish:
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Preheat the air fryer to 400°F. Line the air fryer basket with parchment paper and coat it with nonstick spray. Add the seasoned fish in a single layer, cooking for 6 minutes, flipping halfway through. Work in batches as needed. Alternatively, bake in the oven at 400°F for 8-10 minutes.
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Assemble the Salad Bowls:
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Place the lettuce in a large bowl. Top with pineapple salsa, red cabbage slaw, and the cooked fish. Add any other toppings you prefer, like avocado, cotija cheese, or guacamole. Drizzle with the Mexican crema, toss well, and garnish with fresh cilantro. Serve with a squeeze of lime juice and tortilla chips. Enjoy!
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Notes
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The nutrition facts include only the seasoned fish and lettuce greens, not the additional toppings.
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To grill the fish: Cook on medium-high heat for 6-8 minutes in a well-greased grill fish basket to prevent sticking.
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To pan-sear the fish: Heat 2 Tbsp of oil in a large skillet over medium-high heat. Add the fish and cook for 6 minutes, flipping once halfway through.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 98mg