Go Back
Air Fryer Fish Tacos with Slaw

Air Fryer Fish Tacos with Slaw - Crispy, Fresh, and Fast

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Pre-heat 5 minutes
Total Time 32 minutes
Servings 4 servings

Ingredients
  

  • For the fish:
  • 1 to 1.25 pounds white fish fillets (cod, tilapia, or halibut), cut into 1-inch strips
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon cayenne (optional, for heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the slaw:
  • 3 cups shredded cabbage (green, purple, or a mix)
  • 1/2 cup shredded carrots
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1/3 cup Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground pepper, to taste
  • For serving:
  • 8 small corn or flour tortillas, warmed
  • Lime wedges
  • Hot sauce or chipotle mayo (optional)
  • Avocado slices or diced (optional)
  • Extra cilantro, for garnish

Instructions
 

  • Prep the fish: Pat the fish dry with paper towels. This helps the spices stick and the surface crisp up.
  • Season: In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper. Toss fish with olive oil, then sprinkle on the spice mix and coat evenly.
  • Make the slaw: In a large bowl, whisk yogurt, mayo, lime juice, honey, salt, and pepper. Add cabbage, carrots, red onion, and cilantro. Toss to coat. Adjust lime and salt to taste. Chill while the fish cooks.
  • Preheat the air fryer: Set to 400°F (200°C) for 3 to 5 minutes. A hot basket helps with browning.
  • Air fry the fish: Lightly oil the air fryer basket or use a perforated liner. Arrange fish pieces in a single layer with a little space between. Cook 7 to 10 minutes, flipping once halfway, until the fish flakes easily and edges look lightly crisp. Thicker pieces may need another minute or two.
  • Warm the tortillas: While the fish cooks, warm tortillas in a dry skillet for 20 to 30 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds. Keep covered to stay soft.
  • Assemble: Layer slaw on warm tortillas, top with fish, and add avocado, a drizzle of hot sauce or chipotle mayo, and a squeeze of lime. Finish with extra cilantro.
  • Serve immediately: Fish is best hot from the fryer, with the slaw cool and crisp.