Go Back
- 1 lb white fish fillets (cod or tilapia) - Seasonings: Salt, pepper, paprika, garlic powder, cayenne pepper - 2 tablespoons olive oil - 1 cup panko breadcrumbs - Slaw vegetables: 1 cup green cabbage, 1/2 cup red cabbage, 1/4 cup fresh cilantro - Dressing ingredients: 1/4 cup sour cream, 1 tablespoon lime juice, 1 teaspoon honey or agave syrup - 8 small corn tortillas - Optional garnishes: lime wedges, additional cilantro When I make air fryer fish tacos, I love to focus on fresh, simple ingredients. To start, you need one pound of white fish fillets. Cod or tilapia works great. I always season the fish with salt, pepper, paprika, garlic powder, and a little cayenne for a kick. Next, I use two tablespoons of olive oil to coat the fish. This oil helps the breadcrumbs stick and gives a nice crisp when cooking. For the slaw, I like a mix of colors and flavors. You will need one cup of finely shredded green cabbage and half a cup of finely shredded red cabbage. A quarter cup of chopped fresh cilantro adds a burst of freshness. For the dressing, combine a quarter cup of sour cream, one tablespoon of lime juice, and one teaspoon of honey or agave syrup. This creamy dressing ties the slaw together perfectly. Finally, you need eight small corn tortillas. These are the perfect size for holding all the tasty fillings. If you want to garnish your tacos, add lime wedges and extra cilantro for a fresh touch. First, I dry the fish fillets with paper towels. This step helps the coating stick better. Then, I sprinkle salt and pepper on both sides for flavor. Next, I mix panko breadcrumbs with paprika, garlic powder, and cayenne in a shallow dish. I take each fillet and brush it with olive oil. Finally, I press the fillets into the breadcrumb mix to coat all sides. I preheat my air fryer to 400°F (200°C). I lay the coated fish fillets in a single layer in the basket. If my air fryer is small, I may need to cook in batches. I set the timer for 10 to 12 minutes. Halfway through, I flip the fish to ensure even cooking. The fish should be golden brown and flaky when done. In a large bowl, I mix finely shredded green and red cabbage with chopped cilantro. In another small bowl, I whisk sour cream, lime juice, and honey until smooth. I pour the dressing over the cabbage mix and toss it well. This creates a fresh and crunchy slaw that pairs perfectly with the fish. While the fish cooks, I heat a skillet over medium heat. I warm each corn tortilla for about 30 seconds on each side. This step makes the tortillas soft and easy to fold. Once the fish is ready, I break it into bite-sized pieces. I take a warmed tortilla and place some fish in the center. Then, I top it with the crunchy slaw. To get that perfect crispy fish, you need to dry the fillets well. Use paper towels to pat them dry. This helps the coating stick better. After drying, season both sides with salt and pepper. Then, coat the fish in olive oil and press it into the breadcrumb mix. Make sure to coat every side evenly. For air frying, set your machine to 400°F (200°C). This high heat cooks the fish quickly, giving it a golden brown color. Cook for about 10-12 minutes. Flip the fish halfway through to ensure even cooking. You can add fun ingredients to your slaw. Try adding shredded carrots or sliced radishes for extra color and crunch. They add a nice texture too. If you want a different dressing, Greek yogurt works well instead of sour cream. It adds creaminess with fewer calories. Corn tortillas are classic, but you can also use flour tortillas if you prefer. For a lighter option, try lettuce wraps. They are fresh and low-carb. To soften your tortillas, heat them in a dry skillet. Warm each side for about 30 seconds until they are pliable. This makes them easy to fold without breaking. {{image_4}} To keep your leftover fish tacos fresh, place them in an airtight container. Be sure to store them in the fridge. They will be good for up to two days. If you want to freeze them, wrap each taco tightly in plastic wrap and store them in a freezer bag. They can last about three months in the freezer. When you're ready to eat them, reheat in the air fryer for about 5 minutes at 350°F. This keeps the fish crispy. You can also use a skillet on medium heat. Just be careful not to overcook, or they will become dry. For leftover slaw, transfer it to a clean, airtight container. Store it in the fridge for up to three days. If you notice any wilted cabbage or off-smells, it's time to toss it out. To keep your slaw crisp, store the dressing separately. When you're ready to eat, mix the dressing with the slaw. This method helps maintain freshness and crunch. To make your fish tacos shine, focus on how you arrange them. Use a colorful platter. Place the tacos in a line or a circle. Add lime wedges and fresh cilantro between the tacos. This makes it look fun and inviting. You can also serve a small bowl of extra slaw and sauce on the side. Guests will love adding more to their tacos. For side dishes, consider options that balance flavors. Here are a few ideas: - Black beans: Serve them warm for extra protein. - Mexican rice: This adds a nice touch of flavor. - Grilled corn: A sweet and crunchy side that pairs well. Beverages can enhance your dining experience. I recommend pairing your tacos with: - Light beers: A crisp lager complements the fish well. - Margaritas: A classic choice, especially with lime. - Mocktails: A refreshing lime soda or a fruit spritzer works great too. Seasonal drinks can also enhance your meal. In the summer, try a cool fruit-infused water. In the colder months, a warm spiced cider can be comforting. These drinks make your fish taco meal even more enjoyable. Cook fish tacos in the air fryer for 10-12 minutes at 400°F (200°C). Flip the fish halfway through. This helps it cook evenly and become golden brown. The fish should be flaky when done. Use a fork to check if it flakes easily. Yes, you can use frozen fish fillets. Just thaw them first. Pat them dry with paper towels. This helps the coating stick better. Ensure the fillets are fully thawed for even cooking. You can use regular breadcrumbs if you don’t have panko. Crushed crackers work well too. Cornmeal can add a nice crunch, too. Just remember, panko gives a lighter texture, so adjust cooking time if needed. To make this recipe gluten-free, use gluten-free breadcrumbs. Check the tortillas for gluten-free options. Corn tortillas are usually safe. Also, ensure your seasonings are gluten-free. You can add many toppings to your fish tacos. Try avocado slices for creaminess. Fresh salsa adds a nice kick. Pickled jalapeños give extra heat. Chopped green onions and lime wedges can enhance flavor too! In this article, we covered how to make delicious fish tacos from scratch. We discussed each ingredient, from the fish to the slaw and tortillas. You learned how to prepare, cook, and assemble these tasty tacos step-by-step. Remember, with crispy fish and vibrant slaw, you create a perfect meal. Enjoy experimenting with flavors and serving options. Keep those tips in mind for the best results. Happy cooking!

Air Fryer Fish Tacos with Slaw

Indulge in the flavor of Crispy Air Fryer Fish Tacos with Crunchy Slaw! This delicious recipe features perfectly coated white fish, vibrant slaw, and warm tortillas, all made in your air fryer for a quick and healthy meal. In just 30 minutes, you can serve up a feast that will impress family and friends. Click through to explore the full recipe and elevate your taco night with this easy dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 tablespoons olive oil

8 small corn tortillas

1 cup green cabbage, finely shredded

1/2 cup red cabbage, finely shredded

1/4 cup fresh cilantro, chopped

1/4 cup sour cream

1 tablespoon lime juice

1 teaspoon honey or agave syrup

Instructions
 

Prep the Fish: Gently pat the fish fillets dry using paper towels. This step ensures a crispier coating. Sprinkle both sides of the fillets with salt and pepper to taste, enhancing the flavor.

    Coat the Fish: In a shallow dish, combine the panko breadcrumbs, paprika, garlic powder, and cayenne pepper. Mix well until evenly blended. Brush each fish fillet generously with olive oil, ensuring a good coating. Next, carefully press each fillet into the breadcrumb mixture, making sure to coat all sides thoroughly for an extra crispy bite.

      Air Fry: Preheat your air fryer to 400°F (200°C). Arrange the coated fish fillets in a single layer in the air fryer basket. Depending on the capacity of your air fryer, you may need to cook in batches. Set the timer for 10-12 minutes. Flip the fish halfway through cooking to achieve an even golden brown color and ensure it’s fully cooked and flaky.

        Make the Slaw: In a large mixing bowl, add the finely shredded green cabbage, red cabbage, and chopped cilantro. In a separate small bowl, whisk together the sour cream, lime juice, and honey or agave syrup until smooth and creamy. Pour this dressing over the cabbage mixture and toss well until all the veggies are evenly coated.

          Warm the Tortillas: While the fish is air frying, heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side, just until they become soft and pliable. This will enhance their flavor and make them easier to fold.

            Assemble Tacos: Once the fish is perfectly cooked, gently break it into bite-sized pieces. Take a warmed tortilla and place a few pieces of the crispy fish down the center. Top generously with the crunchy slaw mixture.

              Serve: Serve the tacos immediately, garnished with additional lime wedges and fresh cilantro, if desired, for an extra pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Arrange the tacos on a vibrant platter, placing lime wedges and cilantro scattered around for an inviting look. You can also add a small bowl of extra slaw and sauce on the side for guests to help themselves!