Healthy and crunchy, this Air Fryer Fish Tacos recipe is soon to be your new 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!
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 we 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 we were home it was time to healthify them up a bit.
So that’s where this incredibly easy and healthy 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 that restaurant-quality dish at home, quickly whip up a simple fish taco slaw and a 3-ingredient lime crema to finish them off.
For another healthy Mexican-inspired dish, check out these Sheet Pan Chicken Fajitas!
Ingredients
The ingredients you need to make air fried fish tacos include:
- Fish. Mildly flavored white fish is used in this recipe. Read more below for types of fish that work best.
- 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.
What is the Best Fish for Fish Tacos?
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. Try to find wild, local fish if possible. Frozen can work as well, just make sure to thaw before coating and cooking.
Cod and sole are my personal preference since they have a mild flavor and won’t break the bank $$!
How to Make Air Fryer Fish Tacos
Air Fryer Fish
The simple steps for how to make Air Fryer Fish are as follows:
- Slice the filets.
Cut fish into smaller 1-inch wide by 3-inch long strips.
- Place fish strips into the mayonnaise mixture. (step 1 above)
Toss until completely covered.
- Coat the fish. (step 2 above)
Dip each strip into the cornmeal mixture and coat all sides.
- Cook in a 400°F Air Fryer for 8-10 minutes until golden brown, flipping over halfway through cooking. (step 3 above)
Place the coated fish into a 6-quart Air Fryer basket in a single layer. Spray them lightly with non-stick cooking spray.
Fish Taco Slaw
This fish taco slaw is SO incredibly simple to make. I’m talking take a bag of coleslaw mix, toss it with some red onion, cilantro, jalapeno, 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.
Lime Crema
That delicious and “fancy-tasting” crema you adore on fish tacos? It’s nothing more than just a bit of Mexican creme, 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.
Serving and Storage
- To Serve: Fill toasted corn tortillas with the air fryer fish, cabbage slaw, lime crema, avocado slices, and additional cilantro. Make sure the slaw and crema are ready right when the fish is done since it’s best when served warm.
- To Store: 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.
Dietary Modifications
Here are some adjustments and substitutions you can make to help this recipe fit your dietary requirements:
- Gluten-Free – Use a gluten-free flour and certified gluten-free cornmeal.
- Dairy-Free – Find a vegan sour cream. (Tofutti brand is the best!)
- Low-Carb – Serve as a bowl without the corn tortillas and use a low-carb breadcrumb instead of the cornmeal.
FAQs
White, firm, and mildly flavored fish creates the ideal taste and texture. Try varieties like halibut, mahi-mahi, or cod.
Yes you can! It’s a quick and easy way to cook fish indoors.
It is! Because you’re able to avoid using oil, you only get the health benefits of the fish without added fat.
The classic fish taco consists of corn tortillas filled with mild white fried fish, cabbage, a creamy sauce, and lime juice.
Expert Tips and Tricks
- 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 coleslaw 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!
What to Serve with Fish Tacos?
The following recipes pair perfectly with fish tacos:
Air Fryer Fish Tacos Recipe
Healthy and crunchy, this Air Fryer Fish Tacos recipe is soon to be your new favorite! Make this quick and easy dinner for your family and pretend you're eating at a food truck!
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
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Cut fish filets into smaller 1-inch wide by 3-inch long strips.
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Mix together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a medium-sized shallow bowl.
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Add mayonnaise and lemon juice to a large bowl and whisk until combined.
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Place fish strips into the mayonnaise mixture and toss until completely covered.
-
Dip each strip into the cornmeal mixture and coat all sides.
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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.
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Lime Crema: Whisk together ingredients in a medium-sized bowl until well combined.
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Slaw: Toss ingredients together in a large bowl until mixed.
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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!
Recipe Video
Recipe Notes
This recipe works well with cod, sole, halibut, or any other firm and mild-tasting white fish.
You can also use a vegan sour cream if dairy-free.
- To Store: 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.
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Anonymous says
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.
London Brazil says
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!