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Make the best Air Fryer Crispy 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 air fried fish.
When you want to serve something that looks fancy, but actually just takes a few minutes to throw together, add these crispy fish tacos in the air fryer to the top of your list.
These breaded fish tacos are baked, not fried, and even though you’ll use just a little bit of oil, you still get 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.
Serve this alongside our Instant Pot cilantro lime rice and mango pico de Gallo and consider dinner both sorted and amazing.
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 137˚F, but other white fish and salmon are 145˚F.
- 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 as long as you store the components separately. To reheat: cook crispy fish at 400˚F for 3 minutes.
Air Fryer Crispy Fish Tacos With Homemade Slaw
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 380˚F.
- 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 380˚F 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 137˚F.
- 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 137˚F, but other white fish and salmon are 145˚F.
- Leftovers are good in the fridge for two days. Store components separately.
- To reheat: cook fish at 400˚F for 3 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
