Description
Crispy and fresh Air Fryer Fish Tacos that are quick to make and fully customizable with your favorite toppings.
Ingredients
For the Fish
- 1 lb white fish (cod, tilapia, mahi mahi, or pollock) (Mild white fish that flakes easily)
- 1 cup panko breadcrumbs (For a crispy coating)
- 1 tsp chili powder (Adjust to taste for spice)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large egg (For binding (can substitute with mayo))
For Assembly
- 8 pieces corn or flour tortillas (Warmed)
- 2 cups cabbage or slaw mix (For crunch)
- 2 limes lime wedges (For serving)
- 1 cup sour cream or Greek yogurt (For sauce, mixed with lime and hot sauce)
Optional Toppings
- 1/2 cup cilantro (Chopped)
- 1/2 cup diced onion
- 1 avocado avocado (Sliced)
- 1/2 cup pico de gallo
- 1 jalapeno jalapenos (Sliced)
Instructions
Preparation
- Pat the fish dry with paper towels and cut into taco-sized strips, about 1 inch wide.
Coating
- Mix panko with chili powder, cumin, garlic powder, paprika, salt, and pepper.
- In another bowl, beat an egg. Dip fish in egg, then press into the seasoned panko until well coated.
Cooking the Fish
- Preheat your air fryer if needed. Spray the basket lightly with oil.
- Arrange fish in a single layer with some space between pieces. Spray the tops lightly with oil.
- Air fry at 400°F for about 8 to 10 minutes, flipping halfway, until the fish is crisp and flakes easily.
Assembling Tacos
- Warm tortillas in a dry skillet for 20 to 30 seconds per side, or microwave wrapped in a damp paper towel.
- Add cabbage, fish, sauce, and your choice of toppings. Finish with a squeeze of lime.
Notes
Fish tacos are best served right away, but leftovers can be stored separately in an airtight container. Reheat fish at 375°F for 3-5 minutes in the air fryer for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Mexican, Seafood