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Crispy Air Fryer Fish Tacos Recipe with Easy Zesty Lime Slaw

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A quick and flavorful recipe for crispy fish tacos made in the air fryer, paired with a fresh and zesty lime slaw that requires no marinating.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (cod, tilapia, or haddock), thawed if frozen
  • ½ cup (60g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 large egg, beaten
  • Cooking spray or a light drizzle of olive oil
  • 3 cups (225g) green cabbage, finely shredded
  • 1 medium carrot, shredded
  • ¼ cup fresh cilantro, chopped (optional)
  • ½ cup (120ml) Greek yogurt (or dairy-free yogurt)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (6-inch/15cm size)
  • Lime wedges for serving
  • Optional toppings: sliced avocado, pickled jalapeños, or hot sauce

Instructions

  1. Pat the white fish fillets dry with paper towels and cut into taco-sized strips about 3-4 inches long and 1-inch thick. Set aside.
  2. In a shallow dish, combine all-purpose flour, cornstarch, smoked paprika, cumin, garlic powder, salt, and black pepper. Stir well.
  3. Beat the egg in a separate bowl.
  4. Dip each fish strip into the egg wash, letting excess drip off, then dredge in the flour-spice mixture, pressing gently to adhere. Place coated strips on a plate.
  5. Preheat the air fryer to 400°F (200°C) for about 3 minutes.
  6. Lightly spray or brush the air fryer basket with oil. Arrange fish strips in a single layer without overcrowding. Cook for 10-12 minutes, flipping halfway, until golden and crispy and fish reaches 145°F (63°C).
  7. While fish cooks, combine shredded cabbage, carrot, and cilantro in a large bowl. In a smaller bowl, whisk Greek yogurt, lime juice, honey, salt, and pepper. Pour dressing over cabbage mixture and toss to coat.
  8. Warm tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5 minutes.
  9. Assemble tacos by placing fish strips on tortillas, topping with lime slaw and optional toppings. Serve immediately with lime wedges.

Notes

Pat fish dry before coating to ensure crispiness. Do not overcrowd the air fryer basket to avoid soggy coating. Flip fish halfway through cooking for even crispness. Adjust honey and lime juice in slaw to taste. For gluten-free, use almond or gluten-free flour and corn tortillas. For dairy-free, substitute Greek yogurt with coconut yogurt. Leftover fish can be reheated in air fryer at 350°F (175°C) for 3-4 minutes to regain crispiness.

Nutrition

Keywords: fish tacos, air fryer, lime slaw, quick dinner, crispy fish, healthy tacos, easy recipe, weeknight meal

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