Make the best Air Fryer Fish Tacos with this easy and delicious recipe. A flavorful homemade lime coleslaw and mango pico de gallo pairs perfectly with the crispy and tender fish.
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When you want to serve something that looks fancy, but actually just takes a few minutes to throw together, add fish tacos in the air fryer to the top of your list. These crispy fish tacos are baked, not fried and use just a little bit of oil to give you A LOT of crunch.
This is the kind of recipe where you can make every component from scratch. But I’m also here with some kitchen hacks and grocery swaps to help you get dinner on the table in a flash. Even better, you can prep most of this meal ahead of time.
You’ll also want to make sure you check out our Air Fryer Shrimp Tacos; yum!!
Make-Ahead Tips
The easiest thing to meal prep is the lime coleslaw. It can be made up to three days ahead of time and it is actually better if it’s allowed to sit in the fridge for at least a few hours. Grocery swap: buy pre-shredded cabbage or coleslaw mix.
You can also make the mango pico de gallo a day ahead of time, but I encourage you to not add any salt to it until right before serving. This will keep the tomatoes from releasing too much juice. Grocery swap: buy canned mango or your favorite premade salsa.
While I wouldn’t bread the fish until right before baking, you can prep it by cutting it and leaving it covered in the fridge for up to 24 hours. Pat dry before breading.
What to Serve With Fish Tacos in the Air Fryer
In addition to the slaw and pico, I highly recommend making a batch of Instant Pot Cilantro Lime Rice and Spicy Instant Pot Black Beans.
If you’re looking to keep it low carb, skip the tortillas and triple the cabbage slaw or make a batch of Kale Chopped Salad for extra veggies. My friend Lorie even has a non-breaded fish taco recipe here.
If salsa isn’t your topping of choice, I highly recommend Cilantro Chimichurri or Chipotle Sauce. And if you’re making these tacos into a taco salad (try it with a baked tortilla bowl!), drizzle some Healthy Ranch Dressing over the top and live your best life.
You can also mix up a bulk batch of our Seafood Seasoning and store it in a mason jar for multiple batches of these tasty tacos.
Pro Tips/Recipe Notes
- For best results, use fish that has been at room temperature for ~20 minutes before cooking.
- I used (previously frozen) mahi mahi for this recipe, but feel free to use your favorite type of fish. As long as the thickness of the fish is about the same, the cooking time should be similar. Do note the safe cooking temps of different kinds of fish before air frying. Mahi mahi is 137F, but other white fish and salmon is 145F.
- To keep the fish from sticking, thoroughly brush olive oil over the basket or use air fryer parchment.
- Leftovers are good in the fridge for two days. To reheat: cook crispy fish at 400F for 3 minutes.
MORE TASTY WEEKNIGHT DINNERS YOU’LL LOVE
- Air Fryer Mahi Mahi
- Air Fryer Turkey Burgers
- Air Fryer Popcorn Shrimp
- Air Fryer Twice Baked Potatoes
- Air Fryer Quesadillas
- Fried Gnocchi and Veggies
- Air Fryer Taquitos
- Instant Pot Ravioli
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- Instant Pot Tortellini
- Air Fryer Meatballs
- Homemade Pretzel Dogs
- Air Fryer Chicken Fajitas
- Instant Pot Mac and Cheese
- Air Fryer French Bread Pizza
Air Fryer Fish Tacos
Ingredients
Fish Tacos
- 16 oz mahi mahi {or other white fish}
- 1/4 cup all-purpose flour
- 1/8 cup cornstarch
- 2 eggs {beaten}
- 1 tbsp water
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 1/3 cup panko
- 3 tbsp olive oil spray
- 8 street taco size tortillas
Lime Coleslaw
- 3 cups green cabbage {shredded}
- 1/4 cup cilantro {stems removed, roughly chopped}
- 2 tbsp lime juice
- 1/2 tsp kosher salt
Instructions
Lime Coleslaw
- Combine all ingredients in a medium mixing bowl. Cover and refrigerate for up to 3 days.3 cups green cabbage, 1/4 cup cilantro, 2 tbsp lime juice, 1/2 tsp kosher salt
Making the Fish Tacos
- Cut the fish into ~12 to 16 equally sized pieces. Pat dry with paper towels.16 oz mahi mahi
- In a small bowl mix all-purpose flour and cornstarch.1/4 cup all-purpose flour, 1/8 cup cornstarch
- In another bowl, beat eggs and water with a fork. Set aside.2 eggs, 1 tbsp water
- In another bowl, mix kosher salt, black pepper, garlic powder, and panko.1 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1 1/3 cup panko
- Place a clean plate or small baking sheet on the counter.
- Dredge each piece of fish in the flour/cornstarch mixture.
- Dip each piece of fish in the egg, coating all sides. Gently shake off excess.
- Drop each piece of fish in the panko mixture, coating all sides. Move to clean plate.
- Spray the fish liberally with olive oil spray, coating all sides of the fish. Allow it to sit for 3 minutes.3 tbsp olive oil spray
- Preheat the air fryer basket for 3 minutes at 380F.
- Brush olive oil in the air fryer basket (or use air fryer parchment) and gently place the breaded fish in the basket without allowing them to touch.
- Cook at 380F for 8 minutes, then flip and cook for an additional 3-5 minutes or until the breading is golden brown and the internal temperature of the fish is 137F.
- Preheat a cast iron skillet over medium heat for 5 minutes. Warm tortillas one at a time until lightly toasted and pliable.8 street taco size tortillas
- Fill the base of each tortilla with some of the cabbage slaw and place 1-2 pieces of crispy fish on the cabbage.
- Top with mango pico, extra cilantro, sour cream sliced jalapenos, or lime wedges.
Notes
- You may need to cook the fish in multiple batches depending on the size of your air fryer.
- For best results, use fish that has been at room temperature for ~20 minutes before cooking.
- Feel free to use your favorite type of fish. As long as the thickness of the fish is about the same, the cooking time should be similar. Do note the safe cooking temps of different kinds of fish before air frying. Mahi mahi is 137F, but other white fish and salmon is 145F.
- Leftovers are good in the fridge for two days.
- To reheat: cook fish at 400F for 3 minutes.
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