Air Fryer Fish Tacos Recipe

Course: Dinner

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: tacos

Calories: 188kcal

Author: Becky Hardin

Making crispy fish tacos is so easy with an Air fryer! Add a creamy cabbage mix and toppings to finish them off for taco night.

Print Recipe

Equipment

Air Fryer (click for my favorite)

Ingredients

24 ounces cod filets (about four 6-ounce pieces)
4 tablespoons all-purpose flour
1 large egg beaten
1½ cups Panko breadcrumbs
1 teaspoon kosher salt
1¼ teaspoons garlic powder
Olive oil spray
12 ounces cabbage mix or coleslaw mix (1 bag)
3 ounces Ranch dressing
3 tablespoons taco sauce
12 corn tortillas

Optional Toppings

Lime wedges
Ranch dressing or sour cream
Fresh cilantro
Jalapeño peppers

Instructions

Using 3 separate shallow bowls, prepare the fish coating. Place the flour in one bowl and the egg in a second bowl. Place the Panko, salt, and garlic powder in the third bowl and mix to combine.
4 tablespoons all-purpose flour, 1 large egg, 1½ cups Panko breadcrumbs, 1 teaspoon kosher salt, 1¼ teaspoons garlic powder
Pat the fish dry with a paper towel. Coat the fish in flour, then egg, then transfer it to the Panko. Bury the fish in Panko and press the crumbs firmly to help them stick to the fish. All sides should be coated with Panko. Repeat with the remaining pieces of fish.
24 ounces cod filets
Spray or grease the air fryer basket with oil. Place 2-3 pieces in the air fryer, leaving space in between. Spray or dab the tops with oil.
Olive oil spray
Air fry at 375°F for 5 minutes before flipping. Spray or dab with oil, then air fry for another 4-5 minutes. The fish should be golden brown and flake easily with fork.
Prepare the coleslaw while the fish is cooking. In a large mixing bowl, combine the cabbage mix, Ranch dressing, and taco sauce. Stir until well combined. Refrigerate until ready to use.
12 ounces cabbage mix, 3 ounces Ranch dressing, 3 tablespoons taco sauce
Prepare the tortillas on the stove in a skillet set over medium heat. Brown on both sides.
12 corn tortillas
Once the fish is done, flake it into large chunks. Prepare the tacos with cabbage mix and fish. Top with lime juice, a drizzle of extra ranch or sour cream, or your favorite toppings.
Lime wedges, Ranch dressing, Fresh cilantro, Jalapeño peppers

Notes

Pat the fish dry before breading and cooking.
Make sure to leave room between the fish filets so they don't steam in the air fryer.
Cook time is based on fish pieces that are ½-inch thick. You might need more or less time depending on the size of your pieces.
Do not overcook to avoid dry fish. As soon as the fish flakes easily with a fork, it’s done. Place the fork in the center of the fish and twist to check. The fish will be barely opaque to white in color.
Properly cooked fish should read 145°F on an instant-read thermometer.
As a shortcut, you could purchase a bagged cabbage/salad mix with dressing included. I would suggest a Southwest-style mix.
I prefer corn tortillas, but flour tortillas work too and you don’t need to brown them.
Nutritional Information does not include optional toppings.

Storage: Store air fryer fish tacos in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition