Crispy, crunchy, and super fresh, these air fryer fish tacos are the perfect dinner for Taco Tuesday or your next weekend get together!
Taco Tuesday is a staple in our house. We love how easy it is to make tacos and how many different toppings you can add. My kids love to build their own tacos, too! As a trained chef, my favorite part of this recipe is that I get to bring amazing flavors straight to you!
These fish tacos in the air fryer are served with a zest cilantro lime slaw that is the perfect compliment to the firm fish. These tacos are also great because the components can be made ahead of time, and you can use any firm fish. You can also substitute shrimp if you prefer.
WHY THESE AIR FRYER FISH TACOS WORK
They are quick to make. These tacos seriously come together in under an hour - from start to finish!
The air fryer allows you to make a super crispy fish that is a bit lighter and better for you! Plus, using the air fryer makes these fish tacos with cilantro lime slaw a fairly “hands off” dish.
The cilantro lime slaw can be made a day ahead, saving you a step the day you plan to serve this meal. The zesty slaw is a perfect combination with the fish tacos.
You can always make your fish on the stove top! Just place a few tablespoons of your favorite high-heat oil (avocado oil is my favorite) in the pan, and fry for 3-4 minutes on each side, or until golden brown. Place on a paper towel to drain excess oil.
INGREDIENTS AND SUBSTITUTIONS
- Mahi mahi filets - I love to use Mahi mahi for these air fried fish tacos. You can, however, use any firm fish you like. Cod fish tacos are a great air fryer substitute. I’ve made this recipe with shrimp as well, and it’s very tasty.
- Light beer - You can use any beer you have on hand. I find that beer combined with an egg helps the crust adhere to the fish better than most other liquids.
- Egg - If you have an egg allergy, you can omit it from this recipe! I would recommend that you substitute another ingredient, like flax eggs to help the mixture stick to the fish. To make a flax egg, simply combine 1 tablespoon flaxseed meal with 2-3 tablespoons of water.
- Cornstarch - this helps the egg mixture adhere to the fix, and it creates a really crispy light crust.
- Gluten free all-purpose flour, 1 to 1 ratio - I typically eat a gluten free diet, so I use gluten free all-purpose flour in this recipe. I’ve made it with regular all-purpose flour as well, and it works great!
- Spices - chili powder, cumin, garlic powder, salt and pepper mixed together creates a mild yet flavorful spice blend for these air fried fish tacos.
- Soft corn tortillas - I love using traditional soft corn tortillas for this recipe, but if you prefer crunchy shells, they taste great as well!
- Mayonnaise - this adds the perfect creaminess to the slaw mix and balances well with the acidity of the apple cider vinegar and lime juice that is in this recipe for cilantro lime slaw.
- Apple cider vinegar - this is a great addition to add some acidity to the coleslaw mix
- Limes - Fresh lime juice is ideal, and you’ll need a lime for the zest, so it’s an easy decision! If you find yourself without fresh limes, substitute bottled lime juice.
- Cilantro - cilantro and lime is one of my favorite flavor combinations, and tastes so delicious in coleslaw.
- Coleslaw mix - I typically purchase pre-bagged coleslaw mix in order to save time, but you can slice your own cabbage if you like. If we slice our own cabbage, we typically use a mandolin to slice it thinly and evenly.
HOW TO MAKE THESE AIR FRYER FISH TACOS
Make the coleslaw by whisking together the mayonnaise, apple cider vinegar, lime juice, lime zest, cilantro, salt, pepper, and garlic powder. Toss with the coleslaw mix until well coated. Cover, and place in the refrigerator until ready to serve.
Cut the fish into ½-inch thick strips, and pat dry with a paper towel.
Make the liquid dredging mixture by whisking together the beer and eggs. In another medium bowl, whisk together remaining cornstarch, flour, chili powder, salt, garlic powder, pepper and cumin.
Organize your work station. Place the fish on a plate or sheet pan, then working in a line, place the bowl of plain cornstarch, the bowl of beer mixture, the bowl of seasoned cornstarch and flour mixture, and finally another plate of sheet pan for the breaded fish.
Begin breading the fish. Place the fish in the plain cornstarch, and then place in the bowl with the beer mixture. Remove from the beer mixture and add to the flour mixture. Toss to coat. And set on the plate or sheet pan.
Prepare the air fryer for the fish. Preheat the air fryer to 375°F. If your air fryer has a timer, set it to 12 minutes. Spray the air fryer basket with non-stick cooking spray. Place fish in the air fryer basket, leaving about ½ - 1 inch of space between each piece of fish, so there is room for air flow. Spray the tops of the fish with a bit more spray, or brush with oil. Cook the fish for 12 minutes, flipping halfway through. NOTE: It may be necessary to cook the fish in batches to ensure there is enough space for airflow between each piece of fish.
To serve, place 2-3 pieces of fish on a tortilla, top with about ⅓ of a cup of slaw, a small squeeze of lime, and a few cilantro leaves.
HOW TO BROWN CORN TORTILLAS
On the gas stove - If you have a gas stove, turn on 2 eyes. Place 1 tortilla on each, and once lightly browned, flip over – about 60-90 seconds per side. If you do not have a gas stove, heat a bit of oil or butter in a large skillet over medium-high heat. Add 1-2 tortillas to the skillet, and cook 2-3 minutes per side, until browned and lightly crisp. Repeat with the remaining tortillas. Wrap the tortillas in aluminum foil until ready to serve.
In a skillet - Heat a bit of oil or butter in a pan over medium-high heat and place a tortilla in the pan, and cook for 2-3 minutes on each side.
In the oven - Turn the broiler on low and place a few tortillas directly on the oven rack, about 4 inches from the top. Cook 1-2 minutes, but pay very close attention, as each oven is slightly different, so yours may cook faster. As soon as they begin to brown, flip and cook another 1-2 minutes.
RECIPE VARIATIONS FOR AIR FRYER FISH TACOS
I can often find mahi mahi in the freezer section of my local grocery store. However, if you cannot find mahi mahi, or if you prefer a different type of fish, I recommend another firm white fish, like cod. I’ve also made this recipe with medium, wild caught shrimp, and it’s fantastic.
This recipe is also delicious with toppings like lettuce, shredded cheddar cheese, olives and tomatoes. You could also make a delicious mango salsa, which is always fun on tacos!
If you prefer crunchy taco shells, that is totally fine! It’s all about personal preference here!
RECIPE PRO TIPS
Preheat the air fryer - most air fryers take a few minutes to heat up, so plan ahead just like you would preheat your regular oven.
Be sure there is plenty of space between each piece of fish. I recommend ½ - inch of space, but at a minimum, ensure they are not touching each other.
Warming the tortillas. The first time I tried to brown tortillas on the gas stove, I was a bit nervous, but once you get used to it, it’s super simple and the slightly charred flavor is so delicious with the fish tacos and cilantro lime slaw.
HOW TO MAKE FISH TACOS ON THE STOVE TOP OR IN THE OVEN
To cook fish on the stove top, place about ½ - inch of avocado or grapeseed oil in a skillet, over medium-high heat. Place fish in the oil, cooking for about 4-5 minutes per side, until it is golden brown. Remove from the pan and place on paper towels to drain. Be sure to leave about ½ - inch of space between the pieces of fish, just like for the air fryer. Work in batches, until all the fish is cooked.
To cook the fish in the oven, preheat the oven to 375°F on the convection setting. If you do not have a convection setting on your oven, preheat the oven to 400°F. Place the breaded fish on a cooling rack that has been placed on a baking sheet. Brush the fish with a bit of oil, and bake for 12 minutes, flipping the fish halfway through baking.
HOW TO STORE AIR FRYER FISH TACOS
The air fried fish can be stored in the refrigerator for up to 5 days.
The coleslaw can be stored in the refrigerator for up to 5 days
I recommend heating the tortillas just before serving.
Q & A’s
How should I reheat the air fryer fish tacos?
To reheat the fish for the fish tacos, I recommend very loosely wrapping the cooked fish in aluminum foil, leaving a bit of the top open. Place in a 300°F oven for about 8-10 minutes, or until heated through.
Can I save any leftover tortillas?
The tortillas can be saved, but I do recommend preparing them fresh. If you do want to save leftover tortillas, reheat them using the same method as reheating the fish.
Can I use chicken instead of fish?
You can definitely use chicken if you prefer that to fish. Follow the method in this recipe for cooking chicken in the air fryer.
TOOLS NEEDED TO MAKE THIS RECIPE
Air fryer
Cooling rack
Several bowls for breading fish
YOU MIGHT ALSO LIKE
Air Fryer Fish Tacos with Cilantro Lime Slaw
Equipment
- Air fryer
- Baking Sheet
- Cooling Rack
- Bowls for breading
- Cutting board
- Knife
Ingredients
Cilantro Lime Slaw Ingredients
- ½ cup mayonnaise
- 2 TBSP apple cider vinegar
- 2 tablespoons lime juice 1 large lime
- 1 teaspoon lime zest ½ large lime
- 2 tablespoons fresh chopped cilantro
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon fresh ground black pepper
- 4 cups cole slaw mix 1 12 ounce package
Air Fryer Fish Ingredients
- 1 pound mahi mahi filets or any firm fish
- ½ cup light beer
- 1 egg
- ⅔ cup corn starch divided
- ¾ cup gluten free all-purpose flour 1 to 1 ratio
- 2 tsp chili powder
- ½ tsp coarse kosher salt
- ½ tsp garlic powder
- ¼ tsp fresh cracked black pepper
- ¼ tsp ground cumin
- 12 each 6-inch corn tortillas
- Limes and cilantro for garnish optional
Instructions
- For the coleslaw, whisk together the mayonnaise, apple cider vinegar, lime juice, lime zest, cilantro, salt, pepper, and garlic powder. Toss with the coleslaw mix until well coated. Cover, and place in the refrigerator until ready to serve.
- For the fish, cut mahi mahi into ½-inch thick strips, and pat dry with a paper towel.
- Place ⅓ cup of cornstarch into a small bowl. In a medium bowl, whisk together beer and eggs. In another medium bowl, whisk together remaining cornstarch, flour, chili powder, salt, garlic powder, pepper and cumin.
- To work most efficiently, place the fish on a plate or sheet pan, then working in a line, place the bowl of plain cornstarch, the bowl of beer mixture, the bowl of seasoned cornstarch and flour mixture, and finally another plate of sheet pan for the breaded fish.
- Place the fish in the plain cornstarch, and then place in the bowl with the beer mixture. Remove from the beer mixture and add to the flour mixture. Toss to coat. And set on the plate or sheet pan.
- Meanwhile, preheat the air fryer to 375°F. If your air fryer has a timer, set it to 12 minutes. Spray the air crisper basket with non-stick cooking spray. Place fish in the air fryer basket, leaving about ½ - 1 inch of space between each piece of fish, so there is room for air flow. NOTE: You may need to work in batches to ensure there is adequate airflow. Spray the tops of the fish with cooking spray or lightly brush with a bit of oil. Cook the fish for 12 minutes, or until the coating is golden and crispy. Remove the fish from the air fryer and repeat with remaining fish.
- While the fish cooks, brown the tortillas. If you have a gas stove, turn on 2 eyes. Place 1 tortilla on each, and once lightly browned, flip over – about 60-90 seconds per side. If you do not have a gas stove, heat a bit of oil or butter in a large skillet over medium-high heat. Add 1-2 tortillas to the skillet, and cook 2-3 minutes per side, until browned and lightly crisp. Repeat with the remaining tortillas. Wrap the tortillas in aluminum foil until ready to serve.
- To serve, place 2-3 pieces of fish on a tortilla, top with about ⅓ of a cup of slaw, a small squeeze of lime, and a few cilantro leaves.
