These Air Fryer Fish Tacos are simple to make and so delicious. Juicy, yet crispy white fish is stuffed into tortillas then topped with a flavorful cilantro lime slaw. These are a Taco Tuesday favorite!
4-5white fish filletsboneless and skinless, (cod or tilapia is my preference)
2Tablespoonsfresh lime juice
1Tablespoonolive oil
1teaspoon salt
1/2teaspoonground black pepper
1/2teaspooncumin
1/2teaspoonpaprika
corn or flour tortillasfor serving
For the Cilantro Lime Slaw
1/2cupmayonnaise
2Tablespoonsfresh lime juice
1teaspoongranulated white sugar
1/4teaspoongarlic powder
salt and pepperto taste
2Tablespoonscilantrochopped
1Tablespoongreen onionchopped
Instructions
Preheat the air fryer to 370 degrees Fahrenheit for 5 minutes and spray the air fryer basket with non-stick cooking spray.
Add the fish to a clean work surface and drizzle the lime juice and olive oil over top. Sprinkle both sides of the the fish with the salt, pepper, cumin, and paprika, and rub it in.
Add the fish to the air fryer basket and cook for 7-9 minutes or until cooked through. The fish should flake easily with a fork. Remove from the air fryer and cut into large pieces.
While the fish is cooking, make the coleslaw by whisking the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper together in a large bowl. Toss in the coleslaw mix, chopped cilantro, and green onions. Set aside.
To assemble your air fryer fish tacos, fill tortillas with the a few pieces of cooked fish, then top with as much of the slaw as you like. Enjoy!
Notes
Preheat your air fryer. I like to preheat my air fryer for a few minutes before adding the food. This ensures that the proper temperature has been reached and that your air fryer fish tacos will cook up crispy and juicy.
Thinner fish will cook faster. If your fillets are thicker, they may need more time to cook in the air fryer. Your fish will flake easily with a fork when it's completely cooked.
For a spicy kick, add 1/4-1/2 teaspoon of cayenne pepper when seasoning the fish.
Storing and reheating: Any leftover fish and cilantro lime slaw can be stored in separate airtight containers in the fridge for up to 4 days.