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These Air Fryer Fish Tacos are ready start to finish in about 15 minutes. Toss a simple Cilantro Lime Slaw together while the fish air fries and you will have the perfect taco dinner. Use your favorite white fish: tilapia, mahi mahi, cod, etc. A weeknight dinner that is so simple and one that everyone will love!
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My husband is NOT a fan of fish tacos. And yet, after I made these Air Fryer Fish Tacos the first time, he asked for them on the weekly rotation. So yea, I think it's safe to say they are that good.
Since we were married, tacos have been a weekly thing. Not always a Taco Tuesday kind of thing, but tacos, and especially tacos with fish or shrimp are my go to when I don't feel much like thinking about the evening's dinner menu.
And my 3 year old just wants cheese rolled up in a tortilla--seriously, that is what he thinks a taco is. Hey, it's the easiest dinner ever when he is around! But now that this 15 minute meal is on the list, there is really not much I can complain about, right?
Why you will love these Air Fryer Fish Tacos:
- Quick and easy. Literally dinner is ready in under 20 minutes. And we are looking more at 15 minutes if you play your cards right.
- Amazing flavor combo. The combo of the spices in the fish and the cilantro lime slaw is unbelievable. A little heat and a little tang--the best!
- A delicious way to add fish to your meal. Trying to eat some more fish? We always start with tacos. Fish tacos on the menu? I am in! Try some shrimp in the air fryer too if you love this recipe!
Ingredients and Substitutions:
- tilapia: tilapia is my go to for fish tacos. It's an affordable fish and has a light flavor. Any white fish should work if you prefer. Mahi Mahi is my other absolute favorite fish for these air fryer fish tacos.
- olive oil: the oil will help the spices stay on the fish as it air fries. I highly suggest it. You don't have to use olive oil. Another cooking oil should work well. You could also use a spray oil.
- spices: chili powder, cumin, oregano, paprika, cayenne, garlic powder and onion powder. We like the kick the cayenne gives these fish tacos, but it's not for everyone. Feel free to cut the amount in half, or even more if you are concerned that the tacos will be too hot. You can always add hot sauce or more cayenne in the end.
- cole slaw mix: any combo of cabbage and carrots chopped is great here. I always love the color when purple cabbage is included in the mix, but it's not in too many cole slaw mixes.
- mayonnaise: gives the perfect amount of tang to the slaw. Side note--I actually used vegan mayo when make this and didn't even know it!
- cilantro: freshly chopped
- lime juice: freshly squeezed is always ideal. Save some to squeeze over the tacos as well.
- garlic: garlic powder is great for the spice rub used on the fish, but minced works better in the cilantro lime slaw.
How to make these fish tacos:
Toss the spice mix together to start along with the sea salt and pepper. Start light on the cayenne if you are worried about too much heat.
Spray the basket of your air fryer with oil.
Lay the fish in the basket. Brush the fish with olive oil and spread the spice blend over top generously and gently press into the fish. Spritz the top of the fish with oil to keep the spices from drying out when air frying. (step 1)
Air fry for about 8-10 minutes or until it easily flakes. Use a spatula to remove the fish. It will easily break apart into pieces for the tacos. I try to slice it long and thin, or at least the best I can. Some pieces are all over the place in size. We just want that spicy, delicious flavor! (step 2)
While the fish is cooking, toss together all of the ingredients for the cilantro lime slaw. A touch of sugar is optional but I like the subtle sweetness it adds. You could also use honey.
Assemble the tacos and add the slaw and any of your favorite taco toppings. You know I still have to add cheese to the tacos I serve to the family, but I am happy just with the fish and slaw.
Notes and Tips:
- If you don't have an air fryer, you can bake the fish for these tacos. Bake at 400°F for about 15 minutes or until cooked through and flaky. For best results, bake on parchment paper.
- Thicker fish will take longer to air fry. The tilapia I used here was just over half an inch in it's thickest spot. You are looking for a 145°F internal temperature. This will be easier to test in a thicker fish filet. Add a couple extra minutes on at a time until fish is cooked through.
- Once the fish is in the air fryer basket, don't turn or flip it. It is more likely to fall apart. You can lay parchment down in your air fryer basket if preferred.
- For best results, don't overlap the fish in the air fryer. If it touches slightly, that is okay. My air fryer is pretty small--I have done this in batches, but that's not ideal. Not sure what size you need? Check this out.
- Swap smoked paprika for the regular paprika in these air fryer fish tacos for a delicious smokiness. It's a great way to switch things up.
Check out these other Air Fryer recipes:
- Air Fryer Buffalo Cauliflower
- Air Fryer Corn on the Cob with Cilantro Lime Butter
- Air Fryer BBQ Chicken
- Easy Air Fryer Potato Wedges
- 3 Cheese Air Fryer Zucchini
- Air Fryer Coconut Shrimp
- Air Fryer Buffalo Potatoes
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Air Fryer Fish Tacos with Cilantro Lime Slaw
Ingredients
For the Fish:
- 1 ½ lb tilapia or white fish (mahi mahi, cod, etc.)
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne (more or less for spiciness)
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon cracked pepper
For the Cilantro Lime Slaw:
- 2½ c cole slaw mix
- 3 T mayonnaise
- 1 T lime juice
- 1 garlic clove, minced
- ⅓ c chopped cilantro
- ½ teaspoon sugar optional
- ¼ sea salt more or less to taste
- ¼ teaspoon cracked pepper
For Taco Assembly:
- tortillas
- extra lime juice
Instructions
- Spray the air fryer basket with oil. In a small bowl, mix the spices, salt and pepper well to combine.
- Pat fish dry and then lay it in the air fryer basket. Brush with olive oil. Generously cover the fish with the spice rub and gently press it into the fish. Spritz over top of the fish with oil to help it all hold to the fish and stay moist.
- Preheat air fryer to 400°F. Heat the fish for about 8-10 minutes or until opaque and easily flakes. Internal temperature should reach 145°F.
- While the fish cooks, toss together the ingredients for the cilantro lime slaw. Adjust the salt to taste or add more lime juice as desired.
- When fish is cooked, remove from the air fryer basket. Cut into small pieces and add to tortillas and top with slaw. Add an extra squeeze of lime. Store in an air tight container in the refrigerator for 2-3 days.
- To reheat, air fry the fish for about 2-4 minutes until hot.
Notes
- If you don't have an air fryer, you can bake the fish for these tacos. Bake at 400°F for about 15 minutes or until cooked through and flaky. For best results, bake on parchment paper.
- Thicker fish will take longer to air fry. The tilapia I used here was just over half an inch in it's thickest spot. You are looking for a 145°F internal temperature. This will be easier to test in a thicker fish filet. Add a couple extra minutes on at a time until fish is cooked through.
- Once the fish is in the air fryer basket, don't turn or flip it. It is more likely to fall apart. You can lay parchment down in your air fryer basket if preferred.
Leslie says
What do I do with the tortillas? Heat them in the microwave? Toast them? Eat them cold?
Lorie says
Hi! We warm them slightly depending on the day. Sometimes in the microwave and other days in the oven when I have the time. Whatever your preference!
Auntie B says
no batter which I liked. Very spicy and delicious. Whole family loved it.
Lorie says
Yay!! Love hearing this. We are big fans of the ease and tastiness. Glad it worked well for you!
Sheryn says
These tacos are so so delicious!! I double the spice recipe for 4 small sized filets and it works out perfectly. Thank you so much for sharing this!!
Lorie says
So glad you love them as much as we do, Sheryn! And I am a fan of all the spice so glad you add even more!
Kelly says
Delicious and so easy to make. I’ll definitely make these again.
Lorie says
Yay! I make these weekly, so happy you loved them!
Ellen says
This recipe sounds great! I have diced frozen cod. I assume I can use that and reduce the cooking time. What do you think?
Lorie says
Absolutely you could. They will probably cook up quick so keep an eye on them!
Jacque says
If you dice your cod, it will not take as long in the air fryer. Just sayin….
Lorie says
That’s for sure!
LOGAN STRICKLAND says
We have made these twice now, and both times they were completely delicious. The cole slaw recipe is amazing and goes with these tacos so well!!
Lorie says
So happy to hear this Logan!! We love this recipe and make it almost weekly!!!!
Shonna says
These were really really good!! Hubby loved them as well.
Lorie says
So happy to hear this—my hubby is a big fan of these as well!
Claire says
Hi! Do the nutrition facts include the tortillas?
Lorie says
Hi! No, just the fish and the slaw. I assumed tortillas would vary from person to person.
Claire says
Ok I figured so but wanted to make sure. Making these tonight! Thanks!
Lorie says
No worries—enjoy them! I make these weekly now!!!!
Jenna says
Sounds delish! Any recommendations on sides?
Lorie says
We like to make a spicy rice dish, grilled corn or chips and guac. I also have a cornbread casserole that is great!!
Amber says
Sounds so good! I want to make them tonight. Is this from frozen with the fish, or fresh/defrosted?
Lorie says
I use fresh or thawed!