Go Back
Air fryer fish tacos with crispy golden fish, fresh cilantro lime slaw, and soft tortillas, served with lime wedges for a light and flavorful meal.
Print Recipe

Air Fryer Fish Tacos With Cilantro Lime Slaw - Crispy, Fresh, and Fast

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • Fish: 1 to 1.25 pounds white fish fillets (cod, tilapia, halibut, mahi-mahi), cut into 1-inch-by-4-inch strips
  • Spices for fish: Chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper
  • Coating: All-purpose flour (or gluten-free blend), cornstarch, eggs, panko breadcrumbs (or crushed cornflakes)
  • Oil: Avocado or canola oil spray
  • Slaw base: 3 cups shredded green or napa cabbage, 1 cup shredded purple cabbage (optional), 1 medium carrot, thinly sliced or shredded
  • Slaw dressing: Fresh cilantro, 1 to 2 limes (zest and juice), plain Greek yogurt or mayo, honey or agave, a small garlic clove, salt, black pepper
  • Tortillas: 8 to 12 small corn or flour tortillas
  • Toppings (optional but great): Avocado or guacamole, pickled red onions, radishes, jalapeño slices, hot sauce, extra lime wedges

Instructions

  • Preheat and prep: Preheat the air fryer to 400°F. Pat the fish dry with paper towels. This helps the coating stick and crisp.
  • Mix the spice blend: In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle over the fish and gently toss to coat.
  • Set up your dredging station: In one shallow dish, mix 1/3 cup flour with 2 tablespoons cornstarch and a pinch of salt. In a second dish, beat 2 eggs. In a third dish, add 1 cup panko.
  • Coat the fish: Work piece by piece. Dredge in the flour mixture, dip in egg, then press into panko to coat. Shake off excess. Place on a plate and lightly spray with oil.
  • Air fry the fish: Lightly spray the air fryer basket. Arrange the fish in a single layer without crowding. Air fry for 6 to 8 minutes, flipping halfway, until the coating is golden and the fish flakes easily. Thicker pieces may need 1 to 2 extra minutes. Repeat with remaining fish.
  • Make the slaw: In a large bowl, add shredded cabbage and carrot. In a small bowl, whisk 1/3 cup Greek yogurt (or mayo), zest of 1 lime, juice of 1 to 2 limes (about 3 to 4 tablespoons), 1 tablespoon honey, 1 small grated garlic clove, 1/4 cup chopped cilantro, 1/4 teaspoon salt, and a few grinds of pepper. Toss with the cabbage. Taste and adjust lime, salt, or sweetness.
  • Warm the tortillas: Wrap in a damp paper towel and microwave for 30 to 45 seconds, or warm in a dry skillet until pliable. Keep them covered so they stay soft.
  • Assemble the tacos: Add a generous spoonful of cilantro lime slaw to each tortilla. Top with 1 to 2 pieces of crispy fish. Finish with avocado, pickled onions, jalapeños, and a squeeze of lime. Add hot sauce if you like heat.
  • Serve right away: Tacos are best when the fish is fresh and crisp and the slaw is cool and crunchy.