Air fryer fish tacos are a delicious and healthier alternative to traditional deep-fried versions, offering a crispy texture without the excess oil. Perfect for a quick weeknight dinner or a fun gathering, these tacos combine flaky white fish with a flavourful seasoning and a refreshing slaw, all wrapped in a warm tortilla. With minimal effort and a speedy cooking time, this dish is a great way to enjoy fresh, vibrant flavours with a satisfying crunch.
These air fryer fish tacos are not only easy to prepare but also packed with zest and spice, making them a crowd-pleaser. The air fryer ensures perfectly cooked fish with a golden exterior while keeping the inside moist and tender. Topped with a simple homemade slaw and a drizzle of lime crema, these tacos are sure to become a favourite in your household.
Air Fryer Fish Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:
400g white fish fillets (such as cod or haddock)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional for heat)
Juice of 1 lime
8 small corn or flour tortillas
For the slaw:
150g shredded white cabbage
50g shredded red cabbage
1 small carrot, grated
2 tbsp mayonnaise
1 tbsp Greek yoghurt
1 tbsp lime juice
½ tsp honey
Salt and pepper to taste
For the lime crema:
100g Greek yoghurt
Juice of ½ lime
½ tsp garlic powder
½ tsp honey
Pinch of salt
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Instructions
1. Preheat the air fryer to 200°C. Pat the fish fillets dry with kitchen paper and cut them into bite-sized pieces.
2. In a bowl, mix the olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the fish pieces and toss to coat evenly.
3. Place the fish in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until golden and flaky.
4. While the fish cooks, prepare the slaw by combining the shredded cabbage, carrot, mayonnaise, Greek yoghurt, lime juice, honey, salt, and pepper in a bowl. Mix well and set aside.
5. For the lime crema, whisk together the Greek yoghurt, lime juice, garlic powder, honey, and salt in a small bowl.
6. Warm the tortillas in a dry frying pan or microwave for a few seconds until soft.
7. Assemble the tacos by placing some slaw on each tortilla, topping with crispy fish, and drizzling with lime crema. Serve immediately with lime wedges.
Cooking Tips:
For an extra crispy finish, lightly spray the fish with oil before air frying.
If using frozen fish, make sure it is fully thawed and patted dry before seasoning to ensure crispiness.
You can swap Greek yoghurt for sour cream in the crema for a richer taste.
Storage Advice:
Store leftover fish in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 180°C for 3-4 minutes to maintain crispiness.
The slaw can be kept refrigerated for up to 2 days but is best enjoyed fresh.
Avoid assembling the tacos in advance, as the tortillas may become soggy. Instead, store components separately and assemble just before serving.
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