Air Fryer Fish Tacos
by This post may contain affiliate links.
Crispy, flavorful, and so easy to make, these Air Fryer Fish Tacos are about to become your new favorite recipe for taco night! Lightly seasoned white fish cooks up perfectly golden in the air fryer, then gets tucked into warm tortillas and topped with fresh avocado, pico de gallo, and a creamy fish taco sauce. With bold flavors and a crunchy texture, this recipe delivers restaurant-quality tacos at home in just 15 minutes!
Why you’ll love these fish tacos
I’ve lived in San Diego for over 20 years, just north of where fish tacos were originally invented in Baja California, Mexico. I quickly fell in love with fish tacos, eating them everywhere from fancy restaurants overlooking the ocean, to hole-in-the-wall taco shops.
When recreating my favorite baja fish tacos at home in the air fryer, I wanted to come as close as I could to the original, while still making it work in an air fryer. Most baja-style fish tacos are dipped in a wet batter before they’re fried. Since that obviously wouldn’t work in an air fryer, I decided to turn to cornmeal to crisp up the outside of the fish.
While it’s not as crispy as the traditionally deep-fried version of the tacos, it’s still incredibly delicious and much lighter than the original version. And to keep it as authentic as possible, I used all of the traditional toppings, including shredded cabbage, creamy fish taco sauce, and pico de gallo. You’ll love it because:
- It’s quick and easy! Ready in just 15 minutes with 4 simple steps, it’s an effortless way to enjoy restaurant-quality tacos at home.
- These tacos are bursting with flavor! Paired with fresh toppings and a creamy taco sauce, every bite delivers the perfect balance of crunch, zest, and spice.
- It’s a lighter (yet still delicious!) way to eat fish tacos at home! The air fryer creates golden, crispy fish without deep frying, making it a lighter option for taco night.
Ingredients
Here I explain the best ingredients for this air fryer fish taco recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- White fish – I like to use mahi mahi to make these fish tacos. I buy the fish fillets frozen and individually wrapped at Costco, so I can defrost just the amount I need for this recipe in the fridge. You can also use tilapia, cod, or halibut. They’re all mild-flavored white fish, with mahi mahi having a slightly more meaty texture than the other varieties of fish.
- Fresh-squeezed lime juice
- Avocado oil (or olive oil)
- Cornmeal – this is what we’ll use to make a crispy crust on the outside of the fish. If you prefer fish tacos without breading, you can omit this ingredient and simply season the fish and air fry it.
- Taco seasoning – feel free to pick up a package of seasoning at the grocery store, or make your own at home. My homemade recipe is easy to make in 5 minutes with pantry staples like chili powder, paprika, cumin, salt, garlic powder, onion powder, and cayenne pepper.
- Tortillas
- For topping – I recommend topping the tacos with avocado, cabbage, pico de gallo, fish taco sauce, and salsa macha. You can use all of these, some of these, or add your favorite salsa, hot sauce, or fish taco topping. Jicama slaw, mango salsa, shredded lettuce, fresh chopped cilantro, or sliced jalapeños are all delicious toppings for these tacos.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Slice the fish filets. You’ll want to start with two fish filets that are 8 ounces each. Slice each fish filet into 3 strips. Cover the strips on all sides in lime juice and avocado oil.
- Bread the fish strips. Combine cornmeal and taco seasoning in a shallow bowl. Add the strips of mahi mahi to the breading and gently press the fish strips into the cornmeal mixture until it’s lightly breaded on all sides. Repeat with the remaining strips of fish.
- Air fry the breaded fish strips. Spray an air fryer basket with cooking spray. Place the strips of fish in the air fryer basket with space around each one for the air to move. Spray the fish strips with cooking spray. Air fry at 400°F for 8 minutes.
- Assemble the tacos. While the tacos are in the air fryer, mix up the fish taco sauce, and heat the tortillas on the stove or in the microwave. When the fish is cooked, add one strip to each tortilla. Top with sliced avocado, shredded red cabbage, pico de gallo, and fish taco sauce. For an extra kick of spice, add salsa macha. (My all-time favorite salsa!!)
Serve the tacos with chips and extra pico de gallo on the side for dipping. Or step up the sides with Instant Pot Mexican Rice or Mexican Black Beans.
More air fryer recipes
Fire up your air fryer every night of the week and make all of these delicious recipes!
Air Fryer Fish Tacos
Ingredients
- 1 pound mahi mahi, sliced into 6 strips
- 1 tablespoon lime juice
- 1 teaspoon avocado oil, or olive oil
- ¼ cup cornmeal
- 2 tablespoons taco seasoning, click link for the recipe
For serving
- 6 corn tortillas, or small flour tortillas
- 1 avocado, sliced
- 1 cup red cabbage, shredded
- 1 cup pico de gallo, click link for the recipe
Fish taco sauce
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 ½ tablespoons lime juice
- 1 teaspoon sriracha, or hot sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat the air fryer to 400°F.
- Slice the mahi mahi filets into 6 strips total. Cover the strips on all sides with lime juice and avocado oil.
- Combine the cornmeal and taco seasoning in a shallow bowl or rimmed plate. Press the mahi mahi gently into the seasoned cornmeal on all sides until it’s lightly breaded.
- Spray the air fryer basket with cooking spray. Place the breaded fish in the air fryer and spray with cooking spray. Cook for 8 minutes at 400°F.
- While the fish is in the air fryer, mix all of the ingredients for the fish taco sauce together in a small bowl. Heat the tortillas on the stove or in the microwave.
- Fill each tortilla with a strip of cooked fish and top with the avocado, red cabbage, pico de gallo, and fish taco sauce.
Notes
- This recipe makes 6 tacos. I recommend 2-3 tacos per person. If you want to double the recipe to make 12 tacos, simply click the 2X button above and the ingredient amounts will automatically update.
- If you prefer fish tacos without breading, simply coat the strips of fish in the lime juice and oil, then sprinkle the taco seasoning evenly on all sides of the fish, omitting the cornmeal from the recipe.
- I do NOT recommend flipping the fish while it cooks in the air fryer. Since fish is more delicate than other cuts of meat, it’s more likely to fall apart if you try to flip it during the cook time.
- If you’re using frozen fish, thaw it completely before air frying. Otherwise it will not fully cook in the time recommended in this recipe. When I use frozen fish filets to make this recipe, I transfer them from the freezer to the fridge 24 hours before making the fish tacos.
- This recipe is gluten free when the tacos are served on corn tortillas.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
