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–+ servings

Air Fryer Fish Tacos

Golden, crunchy fish strips seasoned with cumin and smoked paprika, piled into warm tortillas with tangy lime slaw and sliced avocado.
Print Recipe
Prep Time:15 minutes
Cook Time:12 minutes

Ingredients

For the Fish:

  • 1.5 lbs white fish cod, tilapia, or mahi-mahi, cut into strips
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • ½ cup panko breadcrumbs

For the Slaw:

  • 2 cups shredded red cabbage
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp honey
  • Salt and pepper to taste

For Serving:

  • 8 small flour or corn tortillas
  • 1 avocado sliced
  • Fresh cilantro
  • Lime wedges
  • Hot sauce or chipotle crema

Instructions

  • Season the fish. Pat fish strips dry with a paper towel. In a bowl, toss fish with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated.
  • Coat with breadcrumbs. Press each strip into panko breadcrumbs, coating all sides.
  • Air fry. Preheat your air fryer to 400°F (200°C) for 3 minutes. Arrange fish in a single layer (don't overlap!). Cook for 10–12 minutes, flipping halfway through, until golden and cooked through.
  • Make the slaw. While fish cooks, mix cabbage, mayo, lime juice, honey, salt, and pepper in a bowl. Refrigerate until ready to use.
  • Warm tortillas. Wrap tortillas in a damp paper towel and microwave for 30 seconds, or char them directly on a gas burner for extra flavor.
  • Assemble. Layer slaw on each tortilla, top with fish strips, avocado slices, cilantro, and a squeeze of lime. Add hot sauce or chipotle crema to finish.
Servings: 4