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My air fryer fish tacos make a quick, healthy, and kid-approved dinner in just 15 minutes. Lightly breaded white fish is air-fried until golden and crispy, then assembled into tortillas with taco fixings and my special creamy sauce. Use cod, Mahi Mahi, Tilapia, or whatever fish you have on hand.
If you are after crispy fish tacos without the deep frying, look no further than these fish tacos made in the air fryer. I tested this recipe numerous times to ensure it retained the same crispiness and flavor, but without the excess oil. I’ve found the trick comes down to the breading. It has to be light so it doesn’t overpower the texture of the fish, and the sauce MUST be life-changing… which this is.
Why I love this air fryer fish tacos recipe
- Fast. Like most of my air fryer recipes, this one is done in 15 minutes or less.
- Customizable. I’ve had success with tilapia, cod, Mahi Mahi, and even salmon, so you can use whichever firm white fish you prefer.
- Healthy. The fish is lightly breaded and air-fried, so you’re not getting tons of oil or unneeded fat and carbs.
- Easy cleanup. There’s no pot of oil to clean up afterwards.
Key ingredients
Find the printable recipe with measurements below:
- White fish fillets. I prefer fresh cod when it’s available, but you can certainly use frozen and thawed fillets instead. Just make sure they’re dry before air frying.
- Breading. I use my tried-and-true mix of flour, panko breadcrumbs, seasonings, and an egg white.
- Taco fix-ins. Tortillas, shredded red cabbage, pico de gallo, and pickled red onions are my go-tos.
- Spicy sauce. My combo features Greek yogurt, salt, chopped green chilies (canned or fresh!), cilantro, and some lime juice.
How to make air fryer fish tacos
Step 1- Prep. Preheat the air fryer and pat the fillets dry. Slice each one in half lengthwise to create two mini fillets.
Step 2- Breading stations. Using three bowls, add egg whites to one, flour and salt to the second, and panko to the third.
Step 3- Assemble. Dip the fillets in the flour, then egg, then panko.
Step 4- Air fry. Place them on a single layer in a greased air fryer basket. Air fry the fish, flipping midway through, until golden brown.
Step 5- Sauce. Combine the sauce ingredients in a bowl and whisk until smooth.
Step 6- Finish. Layer the fish on warm tortillas, then add the spicy sauce and desired toppings.
Don’t want breading?
Easy! You can make my air fryer Mahi Mahi, air fryer tilapia, or air fryer cod, and slice them up and assemble them into tacos instead.
Recipe tips and variations
- Know when the fish is done. ‘Golden brown’ may not always be the best indicator of doneness. That’s why I always keep a meat thermometer handy. The fish should be at roughly 145°F/63°C, and I pull it when it’s close to 140°F to allow for carryover cooking.
- Adjust cooking time. The thickness of your fillets will dictate how long you should cook them. I find thicker fillets may take up to 12 minutes, whereas tiny fillets can cook in 6-7 minutes.
- Cook in a single layer. You need to ensure there is enough space between each fillet for the hot air to circulate each one for maximum crispiness.
- Prefer a smoother sauce? Blend the sauce together.
- Swap the seasonings. Substitute the Italian seasonings for a mix of chili powder, paprika, oregano, and garlic powder for a spicier, more blackened flavor.
Storage instructions
To store: Place leftover fish in an airtight container and store leftovers in the refrigerator for 3-4 days. The sauce will stay good up to one week.
To freeze: Place the cooked and cooled fish in a freezer bag and freeze for 3 months. I don’t recommend freezing the sauce.
More air fryer dinner recipes
If you tried this Air Fryer Fish Tacos recipe, please leave a star rating and comment. It helps others thinking of making this.
Air Fryer Fish Tacos
Equipment
Ingredients
- 4 white fish fillets I’ve had success with tilapia, cod, and mahi mahi
- 1/3 cup all purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1 large egg white beaten
Creamy sauce
- 3/4 cup Greek yogurt
- 4 ounces chopped green chiles canned
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- Preheat the air fryer to 400°F (200°C).
- Pat the fish fillets dry, ensuring there is no moisture on them. Slice each fillet down the middle to make two portions.
- Place the whisked egg white in one bowl, the flour and salt in another, and the panko bread crumbs in a third bowl.
- Dip the fish in the flour, shake off the excess, then the egg white, then the panko breadcrumbs. Repeat until all the fish is coated.
- Grease the air fryer basket and place the breaded fish in a single layer. Spritz with cooking spray and air fry for 10 minutes, flipping halfway through. Remove the fish from the air fryer once golden brown.
- Whisk the Greek yogurt, chopped green chiles, lime juice, and salt.
- Assemble the fish tacos. Place a crispy fish fillet on a soft tortilla, add taco fix-ins, then drizzle with spicy sauce.
Notes
- Leftovers: Place leftover fish in an airtight container and store leftovers in the refrigerator for 3-4 days. The sauce will stay good up to one week.
- Reheating: Warm leftovers in the air fryer at 300°F for 2-3 minutes or until warm.
- Serving: 8 soft flour tortillas, slaw, pickled red onions, and feta cheese.
- Gluten-free: Use gluten-free panko and gluten-free flour.
These were so good! I’d never tried with panko but always wanted to. Everyone loved them.
I just made these air fryer tacos for my family and they devoured it! I use standard white fish fillets, which were tasty.
Thanks, Wendy!