Crispy and crunchy, this Air Fryer Fish Tacos recipe is soon to be your new weeknight favorite! Flaky white fish is rolled in a crispy coating, air fried, then loaded on corn tortillas along with fish taco slaw and lime crema. Make this quick and easy dinner for your family and pretend you’re eating at a food truck!
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After coming home from a weeklong trip to the lovely beach town of Santa Teresa, Costa Rica, I found myself craving some crispy fish tacos.
That’s not much of a surprise, since I ate them almost every day for lunch!
Dreamy flaky white fish covered in a crunchy coating, a thinly sliced cabbage and carrot slaw, and of course, a hint of lime crema…
All of the elements needed to make the BEST crispy fish tacos. (It definitely didn’t hurt that the fish was literally caught that day, either!)
While on vacay it was totally OK to splurge a bit on some deep-fried fish tacos. But once I was home it was time to health-ify them up a bit.
So that’s where this incredibly easy Air Fryer Fish Tacos recipe comes in!
You can still get that crispy and crunchy coating you know and love, but without all of the additional fat and calories.
To recreate this restaurant-quality dish at home, quickly whip up a simple fish taco slaw and a 3-ingredient lime crema to finish them off. The whole family will love this simple recipe, and you’ll love how easy it is! Whip up some quick side dishes and you’re all set.
For another Mexican-inspired dish, check out these Sheet Pan Chicken Fajitas!
Ingredients
- Fish. A firm, white fish that is mild in flavor will result in the best-tasting fish tacos. Popular varieties include: cod, sole, snapper, sea bass, mahi mahi, grouper, flounder, tilapia, and halibut. The best fish is wild, local fish, if possible. Frozen can work as well, just make sure to thaw before coating and cooking.
- Cornmeal. Use either a medium or fine grit. Look for a certified gluten-free brand if you are avoiding gluten.
- Flour. Either regular all purpose flour or a gluten-free 1-to-1 blend will both work. Flour and cornmeal combined creates the perfect crispy crust that actually sticks to the fish.
- Mayonnaise. This secret ingredient is what works amazingly well to bind the coating to the fish!
- Cajun seasoning. The flavor is great and has a little kick. For spicier tacos use blackened seasoning, or Old Bay seasoning for a milder taste.
- Slaw. Adding a crunchy texture is key with thinly sliced cabbage, carrots, red onion, and lime juice.
- Lime Crema. Sour cream, or Mexican crema, is mixed with lime juice and garlic for a delicious sauce.
- Tortillas. Corn is the classic choice, but you can also use flour. Corn tortillas are best when either lightly fried in a bit of coconut oil or toasted over an open gas flame. You can also warm them up in the microwave for 20-30 seconds.
- Toppings. Additional cilantro and avocado are the perfect garnish.
How to Make Air Fryer Fish Tacos
Please see the recipe card below for more detailed ingredient amounts.
1. Prep the Fish
It’s surprisingly easy to make Air Fryer Fish and use it in a taco!
Cut the pieces of fish into smaller 1-inch-wide by 3-inch-long strips.
Mix up the mayonnaise and lemon juice in a large bowl. Then, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in another medium bowl or shallow dish. Don’t use a small bowl or you’ll run out of space.
Place all the fish pieces into the mayonnaise mixture. Toss until completely covered.
Dip each strip into the cornmeal mixture and coat all sides.
2. Cook in the Air Fryer
Preheat your air fryer to 400°F.
Place each coated piece of fish into a 6-quart air fryer basket in a single layer. Spray them lightly with non-stick cooking spray.
Cook in the PREHEATED 400°F air fryer for 8-10 minutes until golden brown, flipping over halfway through cooking.
When the fish fillets are flaky and opaque inside, remove them to a plate lined with paper towels.
3. Make the Fish Taco Slaw
This fish taco slaw is SO incredibly simple to make. I’m talking take a bag of coleslaw mix, then toss it with some red onion, cilantro, jalapeño, lime and voila! It’s ready to enjoy.
If you don’t have a bag of coleslaw handy, you can also thinly shred cabbage and a carrot on your own. Simply sub 3 cups of cabbage and 1 medium-sized carrot for the 4 cups of coleslaw mix.
Mix the slaw up to 30 minutes ahead of time so the flavors have a chance to meld together.
Make sure to check out this detailed recipe for Fish Taco Slaw.
4. Make the Lime Crema
That delicious and “fancy-tasting” crema you adore on fish tacos? It’s nothing more than a bit of Mexican crema, or sour cream, lime juice, and garlic!
Yup, that’s it.
Feel free to mix this one together up to 24 hours in advance. Just make sure to give it a good stir before serving as the sauce may separate.
For more information on how to make the perfect sauce, check out this recipe for lime crema.
5. Serve the Tacos
Fill toasted corn tortillas with the air fryer fish, fish taco slaw, lime crema, avocado slices, and additional cilantro. For an added burst of flavor, serve with lime wedges.
Make sure the slaw and crema are ready right when the fish is done since it’s best when served warm.
Opt for low-carb tortillas if needed. Or skip them altogether and make a fish taco bowl.
FAQs
Fish fillets typically cook in the air fryer for 10 to 15 minutes, depending on their size. It’s a quick and easy way to cook fish indoors.
To reheat fish in the air fryer, place them in the basket and cook at 350°F for 3 to 5 minutes, just until heated through. Be careful not to overcook them or the fish will dry out.
Yes, you can absolutely cook frozen fish in the air fryer! Just pay attention to the type and thickness of the fish to ensure you don’t overcook it. Fish cooks at different rates so check the instructions for each type.
What to Serve with Fish Tacos?
Fish tacos are a fun and versatile meal. The following recipes pair perfectly with this dish.
The absolute best way to enjoy these tacos is with Fish Taco Slaw and Fish Taco Sauce. And Secret Sauce takes it over the top.
Of course, you can’t go wrong with Tomatillo Salsa Verde, Fresh Mango Avocado Salsa, or a Homemade Guacamole Recipe for amping this recipe up.
Serve Avocado Corn Salad, Cilantro Lime Rice, Instant Pot Refried Beans, or Mexican Street Corn Salad on the side.
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Air Fryer Fish Tacos Recipe
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Ingredients
Air Fryer Fish:
- 1 ½ lbs. white fish cut into strips
- ½ cup cornmeal medium grind
- ½ cup all purpose flour or gluten-free 1-to-1
- 2 tsp. Cajun seasoning or Old Bay
- 1 tsp. paprika
- ½ tsp. garlic powder
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- ¼ cup mayonnaise
- 1 Tbsp. lemon juice
Lime Crema:
- 1 cup Mexican crema or sour cream*
- 1 lime juice
- 1 tsp. lime zest
- 1 garlic clove crushed
- ¼ tsp. salt
Slaw:
- 14 oz. bag coleslaw mix
- ¼ cup red onion thinly sliced
- ¼ cup cilantro finely chopped
- 1 jalapeño finely chopped, optional
- 1 lime juice
- ½ tsp. salt
Tacos and Toppings:
- 10 corn tortillas toasted
- Avocados
- Cilantro optional
Instructions
- Coat the Fish: Cut fish filets into smaller 1-inch wide by 3-inch long strips. Mix together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a medium-sized shallow bowl. Add mayonnaise and lemon juice to a large bowl and whisk until combined. Place fish strips into the mayonnaise mixture and toss until completely covered. Dip each strip into the cornmeal mixture and coat all sides.1 ½ lbs. white fish, ½ cup cornmeal, ½ cup all purpose flour, 2 tsp. Cajun seasoning, 1 tsp. paprika, ½ tsp. garlic powder, 1 tsp. salt, ¼ tsp. black pepper, ¼ cup mayonnaise, 1 Tbsp. lemon juice
- Air Fry the Fish: Place the coated fish into a 6-quart Air Fryer basket in a single layer. Spray them lightly with non-stick cooking spray. Cook at 400 degrees for 8-10 minutes.* Flip over halfway through cooking.
- Make the Lime Crema: Whisk together ingredients in a medium-sized bowl until well combined.1 cup Mexican crema, 1 lime, 1 tsp. lime zest, 1 garlic clove, ¼ tsp. salt
- Make the Slaw: Toss ingredients together in a large bowl until mixed.14 oz. bag coleslaw mix, ¼ cup red onion, ¼ cup cilantro, 1 jalapeño, 1 lime, ½ tsp. salt
- Build the Tacos: Toast tortillas over an open gas flame for a minute to warm them up, or pop them in the microwave for 30 seconds. Serve fish tacos with slaw, sliced avocados, lime crema, and additional cilantro. Enjoy!10 corn tortillas, Avocados, Cilantro
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Notes
You can also use a vegan sour cream if dairy-free. Prep-Ahead Instructions: You can easily make the lime crema a few days in advance. The slaw can be made up a couple of hours before using. Storage Directions: Keep air-fried fish, slaw, and cream sauce in separate containers in the refrigerator. The fish will last for up to 3-4 days, crema for a week, and the slaw for 3-4 days. However, the slaw will lose its crispness after a few days. To freeze, arrange fried fish in a single layer and freeze for 3-4 hours, then store in a freezer-safe Ziploc bag for up to 3-4 months. To reheat, add fried fish back into the air fryer at 350° for 3-5 minutes or until heated through. Recipe Tips:
- Make it sticky. Use mayonnaise as a binder to keep the coating from falling off the fish.
- Pick the right texture. Choose a firm, flaky, white fish.
- Keep it simple. Use a bag of mix for the slaw.
- Make it authentic. Garnish the tacos with Mexican crema instead of sour cream.
- Get zesty. Serve with a wedge of fresh lime to squeeze on just before enjoying!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh man, these were so good! The slaw is so simple I didn’t think it would be all that tasty. But it was flavor packed delicious as is the cream also. The fish was also very good. Corn tortillas finish it off perfectly. Everyone loved these.
Yay! So happy to hear you enjoyed the recipe! These are definitely a crowd pleaser. Thanks so much for taking the time to leave a comment and rating!