These Air Fryer Fish Tacos bring crispy, seasoned fish together with a zesty cilantro lime slaw for the ultimate weeknight meal. After testing different spice blends and air fryer methods, I found the perfect balance of smoky heat and tangy freshness, all ready in just 15 minutes.
Perfect Air Fryer Fish Tacos Recipe
What makes this recipe special is how quickly it comes together without sacrificing flavor. The spice rub builds smoky, savory depth, while the slaw adds a refreshing crunch that balances every bite. Best of all, the air fryer ensures perfectly cooked fish with little to no oil, making these tacos lighter yet just as satisfying as traditional fried versions.
Ingredients
For the Fish:
- 1 ½ lbs tilapia or other white fish (mahi mahi, cod, halibut)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp paprika (swap for smoked paprika if desired)
- ¼ tsp cayenne pepper (adjust for spice preference)
- ¼ tsp onion powder
- ½ tsp sea salt
- ½ tsp cracked black pepper
- 1 tbsp olive oil (or spray oil)
For the Cilantro Lime Slaw:
- 2 ½ cups coleslaw mix (cabbage and carrots)
- 3 tbsp mayonnaise (regular or vegan)
- 1 tbsp fresh lime juice
- 1 garlic clove, minced
- ⅓ cup fresh cilantro, chopped
- ½ tsp sugar or honey (optional)
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
For Taco Assembly:
- 8 small corn or flour tortillas
- Lime wedges for serving
- Optional toppings: avocado slices, cheese, or hot sauce
Instructions
- Preheat air fryer to 400°F (204°C). Lightly spray the basket with oil.
- Pat fish fillets dry with paper towels. Brush with olive oil.
- In a small bowl, combine chili powder, cumin, oregano, garlic powder, paprika, cayenne, onion powder, salt, and pepper. Rub spice blend generously onto fish, pressing gently so it adheres.
- Place fish in a single layer in the air fryer basket. Spritz lightly with oil to keep spices from drying out.
- Cook for 8–10 minutes until fish is opaque, flakes easily, and reaches 145°F internal temperature. No flipping is required.
- While fish cooks, prepare the slaw: in a medium bowl, mix mayo, lime juice, garlic, cilantro, sugar, salt, and pepper. Toss with coleslaw mix until evenly coated.
- Warm tortillas briefly, then fill each with pieces of fish, top with slaw, and finish with lime juice. Add any extra toppings you like.
Air Fryer Settings & Tips for Fish Tacos
Temperature & Timing Guide
- Thin fillets (½ inch thick): 8 minutes at 400°F
- Thicker fillets (up to 1 inch): 10–12 minutes at 400°F
- Internal temperature target: 145°F for safe, flaky fish
Pro Tips for Best Results
- Don’t overcrowd the basket—cook in batches if needed.
- Use smoked paprika for a deeper, smoky flavor.
- Avoid flipping fish in the air fryer—it’s delicate and may fall apart.
- Spritz with oil to prevent the spice rub from drying.
- If your fish looks pale, add 2 more minutes.
Serving & Storage for Air Fryer Fish Tacos
Best Pairings
- Mango guacamole for a sweet-spicy kick
- Pico de gallo for extra freshness
- Creamy chipotle sauce for smoky heat
- Classic salsa verde
Perfect Side Dishes
- Air fryer potato wedges or sweet potato fries
- Mexican street corn (elote)
- Black bean and corn salad
Storage & Reheating
- Store leftover fish and slaw separately in airtight containers for up to 3 days.
- Reheat fish in the air fryer at 350°F for 2–4 minutes until warm.
- Avoid microwaving, as it can dry out the fish.
Conclusion
These Air Fryer Fish Tacos are proof that delicious doesn’t have to be complicated. With bold seasoning, crispy fish, and a refreshing cilantro lime slaw, you’ll have a crowd-pleasing dinner ready in just 15 minutes.
