Fish Tacos make a perfect meal during the spring and summer when the days are longer and the evenings warmer. Even better is making your fish tacos in the air fryer, which makes them even easier and quicker to make.
A lot of fish tacos are made with fish fillets that are battered and fried fish, but these fillets are just seasoned and then air fried. The fish turns out perfectly tender and flaky, and flavorful, too. It’s stuffed into soft corn tortilla, and topped with fresh veggies, herbs, and salsa.
This Air Fryer Fish Tacos recipe is a great option for a casual party — a backyard cookout, pool party, or for Cinqo de Mayo.
Fish tacos make a light and flavorful meal for lunch or dinner, especially during the summer months when we’re all craving light, fresh seafood. Whether you’re looking for a quick and easy meal or a fun and festive party food, fish tacos are a versatile and tasty option that always meet with rave reviews.
From muffin pans and racks that fit inside your basket to oil sprayers, tongs, skewers, racks, and more, these are the accessories we use the most with our air fryers.
Ingredients you need
Before we dive into the steps, let’s take a look at the ingredients you’ll need:
- Fish fillets: You can use any type of white fish, such as tilapia, cod, or halibut. Make sure to choose fresh fillets that are boneless and skinless.
- Taco seasoning: You can use a store-bought seasoning blend or make your own by combining chili powder, cumin, garlic powder, paprika, and salt.
- Corn tortillas: These are a must-have for any taco recipe.
- Coleslaw mix: A bag of pre-shredded coleslaw mix will save you time and effort. If you prefer, you can shred your own cabbage and carrots.
- Lime: Fresh lime juice will add a tangy flavor to the coleslaw. Lime wedges also make pretty garnishes for the plates.
- Cilantro: Cilantro adds a fresh herby element to these fish tacos.
How to make it
Now that you have all the ingredients, it’s time to start cooking. Here’s how to prepare the fish:
- Cut the fish fillets into small pieces, about 1 to 2 inches wide.
- Season the fish with salt, garlic powder, and taco seasoning.
- Place the fish pieces in a baking pan that fits in the air fryer basket. Arrange the pieces of fish in a single layer, and leave space around the pieces so they cook evenly.
- Cook the fish, flipping them halfway through, until it is cooked through and flakes easily with a fork.
- While the fish is cooking, you can prepare the coleslaw by mixing the shredded cabbage mix with the lime juice and cilantro.
- In a medium bowl, mix together the coleslaw mix, lime juice, and cilantro and toss to mix well.
- Once the fish is cooked, assemble the tacos.
- Warm the corn tortillas in a skillet, in the microwave, or directly over the flames of a gas burner.
- Place a few pieces of fish on each tortilla.
- Top the fish with a spoonful of coleslaw.
- Garnish with additional cilantro, if desired.
- Serve with lime wedges on the side.
How to serve them
Air fryer fish tacos are a delicious and healthy alternative to traditional fried fish tacos. They’re easy to make, and you can customize them with your favorite toppings and seasonings. I love to add Pickled Onions and Pickled Jalapenos. Mango Habanero Salsa is also a great addition.
For side dishes, you can stick with a Mexican theme. Elote cooked on the grill and slathered with mayo, seasonings, and cheese is a great choice for a cookout when you’ve got the grill going. You can also make Air Fryer Corn Elote. Or Mexican Street Corn Salad, which combines the flavors of elote, but with the corn kernels instead of corn on the cob.
Air Fryer Fish Tacos
- 4 fish fillets (thawed, if frozen)
- 1/2 tablespoon garlic powder
- 2 tablespoons taco seasoning
- 6 corn tortillas
- 2 cups coleslaw mix
- Fresh cilantro
- Place the fillets in an pie dish or baking pan that that fits your air fryer basket. Spray the pan with oil.
- Season the fillets with the garlic powder, taco seasoning, and salt.
- Cook at 300°F for 10 minutes, flipping the fillets after 5 minutes.
- Once cooked, remove the pan carefully, and using a firm spatula or wooded spoon, chop the fillets, breaking them up and mixing well with the seasonings.
- Warm the tortillas (either in a skillet, in the microwave, or directly over the flames on a gas stove burner) and fill with the fish. Top with coleslaw, chopped cilantro and lime juice.