Air Fryer Fish Tacos

Indulge in a healthier take on a classic with these irresistible Air Fryer Fish Tacos. This recipe utilizes the air fryer’s magic to create perfectly crisp fish, all while reducing excess oil. Packed with flavor and ready in under 20 minutes, these tacos are a weeknight dinner win.


For the Fish:

  • 4 Tilapia fillets (or other white fish)
  • 1/2 cup all-purpose flour
  • 1 large egg white, beaten
  • 1/2 cup panko breadcrumbs
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon each white pepper, cayenne pepper (optional), and paprika

For the Cilantro Lime Slaw:

  • 1/2 cup shredded cabbage
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Tacos:

  • 8 corn tortillas
  • Your favorite taco toppings (avocado, salsa, crema, etc.)


1. Prep the Fish: Pat the fish fillets dry with paper towels. Season them with salt and pepper.

2. Set Up the Coating Station: In three separate shallow bowls, set up your coating station. Add the flour to the first bowl, the beaten egg white to the second, and the panko breadcrumbs mixed with the spices (salt, white pepper, cayenne pepper, and paprika) to the third bowl.

3. Bread the Fish: Dredge each fish fillet in the flour, then dip it in the egg white, and finally coat it completely in the panko breadcrumb mixture.

4. Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket with cooking spray.

5. Cook the Fish: Arrange the breaded fish fillets in a single layer in the air fryer basket, making sure they don’t touch. Cook for 8-10 minutes, or until the fish is golden brown and flakes easily with a fork. You may need to cook the fish in batches depending on the size of your air fryer.

6. Make the Cilantro Lime Slaw: While the fish cooks, combine the shredded cabbage, red onion, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Toss to coat.

7. Warm the Tortillas: Warm the corn tortillas in a skillet or microwave according to package instructions.

8. Assemble the Tacos: Once the fish is cooked, fill each warmed tortilla with a piece of fish, cilantro lime slaw, and your favorite taco toppings. Serve immediately and enjoy!


  • You can use any type of white fish for this recipe, such as cod, halibut, or mahi-mahi.
  • If you don’t have panko breadcrumbs, you can use crushed regular breadcrumbs.
  • For a spicier slaw, add a pinch of red pepper flakes.
  • Guacamole, crema, salsa, and a squeeze of lime are all great additions to these tacos.
  • Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer or a skillet.pen_spark

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