Air Fryer Fish Tacos

These air fryer fish tacos are light and crispy on the outside, and cook up in just 15 minutes. They are packed with flavor and make a high-protein and healthy dinner.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 236kcal

Author Arman Liew

Equipment

Air Fryer

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.

Nutrition