Air Fryer Fish Tacos
Made in under 25 minutes, this air fried fish tacos recipe comes together effortlessly! Tender pieces of white fish coated in a crispy coating and air fried then served with a homemade coleslaw all wrapped in a tortilla, these homemade air fryer tacos are always a crowd-pleaser.
Servings: 8 tacos
For the Tacos:
- 1 lb white fish halibut or cod is best
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp garlic powder
- 1 tsp paprika
- ¼ tsp cayenne
- ¼ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg beaten
- ½ cup flour
- 1 cup breadcrumbs I use panko
- cooking spray
- 8 corn tortillas
For the Coleslaw
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup fresh cilantro chopped
- 2 cloves garlic minced
- 1 tbsp lime juice
- salt to taste
- 1 cup cole slaw mix
Prepare the slaw by adding all of the slaw ingredients into a medium mixing bowl and mix to combine thoroughly. Set aside.
In a small mixing bowl, add the chili powder, oregano, garlic powder, paprika, cayenne, cumin and salt and pepper. Add the seasoning to the fish and cut into 1.5” length pieces.
Prepare the dredging stations- in a shallow plate add the flour, in another add the eggs, and in the final add the breadcrumbs.
One at a time, dip each fish piece into the flour, then the egg, and finally the breadcrumbs. Press the breadcrumbs into the fish to help it stick.
Add the fish pieces into the air fryer basket on a single layer and cook at 390 F for 8 to 10 minutes, until each piece has turned golden.
Assemble the tacos by placing some cooked fish into each tortilla and then spoon the slaw on top. Garnish with sliced avocado if desired. Serve immediately.
- The thickness of the fish will determine the cooking time. If you’re unsure if your fish is cooked through, use an instant-read thermometer ?. The fish should have an internal temperature of 145F.
- Make sure you do not overlap the fish pieces in the air fryer. The hot air needs to circulate and reach every part of the fish to crisp up.
- You can warm up the tortillas before assembling the tacos, so they are more pliable. You can warm them in a skillet or on a stovetop burner.
- If there is moisture on the fish, pat dry before coating with seasoning to help it stick better.
Calories: 323kcal | Carbohydrates: 31g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 347mg | Potassium: 435mg | Fiber: 5g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 2mg