Print

Air Fryer Fish Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy panko-crusted fish strips in warm corn tortillas with cool cabbage slaw and a tangy Baja crema. The air fryer delivers golden, flaky fish in about 12 minutes with minimal cleanup.

Ingredients

Scale
  • For the fish:
  • 1.5 lbs cod, tilapia, or mahi-mahi, cut into 1-inch strips
  • ½ cup flour
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Cooking spray
  • For the slaw:
  • 2 cups green cabbage, finely shredded
  • ½ cup red cabbage, shredded
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For the Baja crema:
  • ½ cup sour cream (or Mexican crema)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha or hot sauce
  • 1 clove garlic, minced
  • Salt to taste
  • For serving:
  • 8 corn tortillas
  • Fresh cilantro
  • Sliced jalapeño
  • Avocado or guacamole
  • Lime wedges

Instructions

  1. Toss shredded green and red cabbage with lime juice, olive oil, salt, and pepper. Let sit for at least 10 minutes to soften slightly.
  2. Stir together sour cream, mayonnaise, lime juice, sriracha, and minced garlic. Season with salt, adjust to taste, and refrigerate until serving.
  3. Pat fish strips completely dry. Mix panko with cumin, chili powder, garlic powder, and salt. Set up three stations: flour, beaten egg, and seasoned panko.
  4. Dredge each fish strip in flour, dip in beaten egg, then press firmly into the seasoned panko. Spray breaded strips generously on both sides with cooking spray.
  5. Preheat air fryer to 400°F for 3 minutes. Cook fish in a single layer for 12 minutes, flipping halfway through, until golden brown and fish reaches an internal temperature of 145°F. Work in batches if needed.
  6. Warm corn tortillas wrapped in a damp paper towel in the microwave for 30 seconds, or toast directly on a gas burner for 20–30 seconds per side.
  7. Build each taco with 2–3 fish strips, a handful of slaw, a drizzle of Baja crema, fresh cilantro, jalapeño slices, and avocado. Squeeze lime over the top just before eating.

Notes

Pat fish completely dry before breading — moisture prevents the panko from crisping.

Do not crowd the air fryer basket; cook in batches to ensure crispiness over steaming.

Slaw and crema can be made up to a day ahead for easy weeknight assembly.

To keep fish crispy when serving a crowd, hold on a wire rack in a 200°F oven for up to 20 minutes. Reheat in the air fryer at 375°F for 2–3 minutes if needed.

Find it online: https://airfrycentral.com/air-fryer-fish-tacos-crispy-baja-style-in-15-minutes/