Air-Fryer Fish Tacos

These crispy air-fryer fish tacos are going to become your family’s new favorite weeknight dinner! Anyone who loves fresh, flavorful meals will absolutely adore these tacos, and the best part is they’re ready in just 30 minutes with way less oil than traditional frying.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 30 minutes, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Soy-Free, Heart-Healthy, High-Protein.

Nutrition Facts (per serving): 377 Calories, 15g Fat, 36g Carbs, 27g Protein.

Ingredients You’ll Need

Green cabbage: You’ll need 2 cups shredded, which is about half a small head. This adds the perfect crunch and freshness to balance out the rich fish!

Fresh cilantro: A quarter cup coarsely chopped brings that bright, zesty flavor. If you’re not a cilantro fan, you can totally skip it or use fresh parsley instead.

Scallion: One scallion thinly sliced gives a mild onion flavor that’s not too strong. The green parts work perfectly here!

Lime juice: You’ll need 5 tablespoons total from about 2 fresh limes. Fresh lime juice makes such a difference – trust me on this one!

Avocado oil: Just 1 tablespoon for the slaw, plus you’ll need the cooking spray version for the fish. This oil has a great neutral flavor.

Large avocado: Pick one that’s ripe but still firm. This becomes your creamy, dreamy avocado crema that ties everything together!

Sour cream: Two tablespoons mixed with the avocado makes the crema extra smooth and tangy. Regular or light sour cream both work great.

Garlic: One small clove grated adds just the right amount of bite. A microplane grater works best, but mincing super fine works too.

Salt: A quarter teaspoon brings out all the flavors. You can always add more to taste later!

Egg white: One large egg white helps the breadcrumb coating stick perfectly to the fish. Just separate it from the yolk and whisk it up!

Whole-wheat breadcrumbs: A third cup of dry breadcrumbs gives you that crispy coating. You can make your own or buy them – whatever’s easier for you!

Chili powder: One tablespoon mixed into the breadcrumbs gives the fish its delicious kick. Adjust to your spice preference!

Mahi-mahi fillets: One pound of skinless fillets cut into 2-3 inch strips. Cod or tilapia work great too if you can’t find mahi-mahi!

Corn tortillas: Eight 6-inch tortillas warmed up and ready to go. Flour tortillas work too if that’s what you have on hand.

Tomato: One medium tomato chopped adds fresh color and flavor. Use whatever tomato looks best at the store!

How to Make Air-Fryer Fish Tacos

Step 1: Toss the cabbage, cilantro, scallion, 2 tablespoons lime juice and avocado oil in a medium bowl. Set this colorful slaw aside – it’s going to add such great texture to your tacos!

Step 2: Cut your avocado in half lengthwise and scoop out the pulp with a spoon. Add it to a mini food processor with sour cream, grated garlic, salt, and the remaining 3 tablespoons lime juice. Process until smooth for about 30 seconds. No food processor? No worries – just mash everything with a fork until creamy!

Step 3: Preheat your air fryer to 400°F. Put the egg white in a shallow dish and whisk until it’s nice and frothy. In another shallow dish, mix together the breadcrumbs and chili powder.

Step 4: Pat your fish strips completely dry with paper towels – this helps the coating stick better. Dip each piece in the frothy egg white, letting extra drip off. Then press each piece into the breadcrumb mixture, making sure it sticks well.

Step 5: Arrange the coated fish in a single layer in your air fryer basket. You might need to work in batches depending on your air fryer size. Spray the fish generously with cooking spray – this is what makes it golden and crispy!

Step 6: Cook for 3 minutes until the first side is crispy and golden. Flip each piece over, spray again with cooking spray, and cook another 3 minutes until the fish flakes easily with a fork.

Step 7: Flake the cooked fish into bite-sized pieces. Now comes the fun part – building your tacos! Top each warm tortilla with fish, about 1 tablespoon of avocado crema, about 1/4 cup of the cabbage slaw, and chopped tomato.

Easy and Quick Air-Fryer Fish Tacos Version

Want to make this even faster? You can totally use a bag of pre-shredded coleslaw mix instead of chopping your own cabbage – just toss it with the cilantro, scallion, lime juice and oil! Also, store-bought guacamole works in a pinch if you thin it out with a little lime juice and sour cream. These shortcuts still give you delicious tacos in even less time!

Serving Ideas

These fish tacos are pretty much a complete meal on their own, but they’re amazing with some simple sides! Try them with Mexican rice, black beans, or just some tortilla chips with salsa. A cold beer or fresh margarita makes it feel like a real fiesta!

Storage

Store any leftover components separately in the fridge for up to 2 days. The fish stays crispy best when stored alone, and you can reheat it in the air fryer at 350°F for 2-3 minutes. The slaw and crema will keep fresh in covered containers. Just assemble fresh tacos when you’re ready to eat!

Substitutions

No mahi-mahi? Cod, tilapia, or even salmon work great here! Can’t find whole-wheat breadcrumbs? Regular breadcrumbs or even crushed cornflakes make a tasty coating. If you’re out of sour cream, Greek yogurt works perfectly in the avocado crema. You’ve got lots of options to work with what you have!

Pro Tips

• Get that fish super dry: Pat those fillets really well with paper towels before coating – it makes all the difference for crispy results!
• Don’t skip the cooking spray: Spray before AND after flipping. This is what gives you that golden, crispy coating without deep frying.
• Warm your tortillas: Wrap them in damp paper towels and microwave for 30 seconds, or warm them quickly in a dry skillet.
• Make extra crema: This avocado crema is so good, you’ll want to put it on everything! Double the recipe and use it as a dip too.

FAQs

Can I make these tacos without an air fryer?

You bet! You can bake the coated fish at 425°F for about 12-15 minutes, flipping halfway through. Or pan-fry them in a little oil over medium-high heat for 3-4 minutes per side until crispy and cooked through.

How do I know when the fish is done?

The fish is perfectly cooked when it flakes easily with a fork and the internal temperature reaches 145°F. It should look opaque all the way through and the coating should be golden brown and crispy.

Can I prep any of this ahead of time?

Sure! You can make the slaw and avocado crema up to a day ahead and keep them covered in the fridge. The fish tastes best when cooked fresh, but you can bread it a few hours ahead and keep it in the fridge until you’re ready to air fry.

What if I don’t like spicy food?

No worries at all! Just reduce the chili powder to 1 teaspoon or even skip it completely. You can also use mild paprika instead for color without the heat. These tacos are still absolutely delicious with just the fresh flavors!

I hope you love these crispy, fresh fish tacos as much as my family does! Let me know how yours turn out – I always love hearing about your cooking adventures and any fun twists you add to make the recipe your own.