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Air Fryer Crispy Fish Tacos

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Cook Time 10 minutes
Pre-heat 5 minutes
Total Time 15 minutes

Ingredients
  

For the fish:

  • 1.5 pounds firm white fish cod, halibut, haddock, or mahi-mahi, cut into 1-inch wide strips
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • Olive oil spray or avocado oil spray

For the slaw:

  • 3 cups shredded cabbage green or a mix with purple
  • 1/2 cup shredded carrot optional
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice about 1 lime
  • 1 tablespoon mayonnaise or Greek yogurt
  • 1 teaspoon honey or agave
  • Pinch of salt and pepper

For the sauce:

  • 1/3 cup mayonnaise
  • 2 tablespoons Greek yogurt or sour cream
  • 1 –2 tablespoons lime juice
  • 1 –2 teaspoons hot sauce or sriracha to taste
  • 1/2 teaspoon garlic powder
  • Salt to taste

For serving:

  • 10 –12 small corn or flour tortillas
  • Lime wedges
  • Avocado slices optional
  • Pickled red onions or thinly sliced red onion optional

Instructions
 

  • Prep the fish: Pat the fish dry with paper towels. Cut into even strips about 1 inch wide so they cook at the same rate.
  • Set up a breading station: In one shallow bowl, add flour with a pinch of salt and pepper. In a second bowl, beat the eggs. In a third bowl, mix panko, garlic powder, onion powder, paprika, cumin, chili powder, 1 teaspoon salt, and black pepper.
  • Bread the fish: Dredge each fish strip in flour (shake off excess), dip in egg, then press into the panko mixture until fully coated. Set on a plate. Repeat with all pieces.
  • Preheat the air fryer: Heat the air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with oil.
  • Load the basket: Arrange fish in a single layer with a little space between pieces. Lightly spray the tops with oil for even browning. Work in batches if needed.
  • Air fry: Cook for 6–9 minutes, flipping halfway. The coating should be golden and crisp, and the fish should flake easily with a fork. Thicker pieces may need an extra minute.
  • Make the slaw: While the fish cooks, toss cabbage, carrot, and cilantro with lime juice, mayo or yogurt, honey, salt, and pepper. Taste and adjust acidity or salt.
  • Mix the sauce: Stir mayo, yogurt, lime juice, hot sauce, garlic powder, and a pinch of salt. The sauce should be tangy and a little spicy.
  • Warm the tortillas: Heat tortillas in a dry skillet, in the microwave wrapped in a damp paper towel, or in the air fryer for 30–45 seconds until pliable.
  • Assemble: Add slaw to each tortilla, top with crispy fish, drizzle with sauce, and finish with avocado, onions, and a squeeze of lime.