Go Back
- 1 lb white fish fillets (such as cod or tilapia) - 1 cup all-purpose flour - 1 cup panko breadcrumbs - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (adjust based on your spice preference) - Salt and black pepper to taste - 2 large eggs - 2 tablespoons milk The main ingredients set the stage for crunchy and tasty tacos. I love using white fish like cod or tilapia because they are mild. They let the spices shine through. Panko breadcrumbs give the fish a crispy texture that is hard to beat. The flour helps the coating stick. - 1 cup shredded cabbage (green or purple for a colorful twist) - 1 ripe avocado, sliced into thin wedges - 1/2 cup fresh cilantro, roughly chopped - 8 small corn tortillas Fresh ingredients add life to the tacos. Shredded cabbage brings crunch and color. Avocado adds creaminess that balances the fish. Cilantro gives a fresh taste that brightens everything up. Corn tortillas are soft and warm, holding all the flavors together. - Salsa or sauce for serving - Lime wedges for garnish Optional ingredients can elevate your tacos. Salsa or sauce can add more flavor. Lime wedges for squeezing on top give a zesty kick. These simple add-ons make your meal even better. Start by cutting the fish fillets into strips. Aim for pieces about 1 inch wide. Next, use paper towels to dry the fish. This step is key for getting that crispy texture. Once dry, season the fish with salt and black pepper. This adds flavor and enhances the dish. Set up your breading station with three shallow bowls. In the first bowl, mix 1 cup of all-purpose flour with 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of cayenne pepper. Adjust the cayenne to fit your spice level. In the second bowl, whisk together 2 large eggs and 2 tablespoons of milk until smooth. The third bowl should hold 1 cup of panko breadcrumbs, ready for coating. Now it's time to bread the fish. Take a fish strip and dredge it in the seasoned flour. Make sure to coat it evenly. Then, dip the floured strip into the egg mixture, allowing any extra to drip back into the bowl. Finally, coat the fish strip with panko breadcrumbs. Press gently to ensure they stick well. Preheat your air fryer to 400°F (200°C). Arrange the breaded fish strips in a single layer in the basket. Cook in batches if needed to avoid crowding. Lightly spray the fish with cooking oil for extra crispiness. Air fry for 8-10 minutes. Flip the fish halfway through for even cooking. They should turn golden brown and be cooked through. While the fish cooks, warm the corn tortillas. You can do this by placing them in a skillet over medium heat for about 30 seconds on each side. For a quicker option, wrap them in foil and place them in a warm oven. Once the fish is crispy, take 2-3 strips of fish and place them in each warmed tortilla. Top with shredded cabbage, avocado slices, and fresh cilantro. For a zesty kick, squeeze lime juice over the tacos. Feel free to add your favorite salsa or sauce on top or on the side. For a nice presentation, arrange the tacos on a large platter. Garnish with extra lime wedges and cilantro sprigs. This adds color and invites everyone to dig in! To make your fish crispy, start by drying the fish fillets well. Moisture can ruin the crispiness. Use paper towels to pat them dry. This simple step makes a big difference. Next, spray the fish lightly with cooking oil. This adds extra crunch and helps the breading stick better. Spice up your fish tacos with extra flavors. Try adding cumin or chili powder to the flour mix. These spices add depth to the fish. You can also experiment with toppings. A drizzle of creamy sauce or a zesty salsa adds a nice kick. Fresh toppings like diced tomatoes or jalapeños can also enhance your tacos. When cooking, avoid overcrowding the air fryer. If you place too much fish in at once, it won’t cook evenly. Cook in batches to ensure each piece gets hot air. This results in a better texture. Keep track of your timing. Fish usually cooks in about 8 to 10 minutes. Flipping halfway helps achieve an even golden brown. {{image_4}} You can use many types of fish for your tacos. Cod and tilapia are great, but you can also try halibut or mahi-mahi. Each fish has a unique taste and texture. For thicker fish, increase cooking time by 2-3 minutes. Thin cuts cook faster, so keep an eye on them. While corn tortillas are classic, flour tortillas work well too. They can be soft and chewy, adding a different taste. If you're watching carbs, try serving the fish over lettuce instead. This keeps your meal light and fresh. Toppings can change your fish tacos a lot. Instead of cabbage, use diced tomatoes or radishes for crunch. You can also add sliced jalapeños for heat. Different salsas or sauces, like mango salsa or chipotle mayo, can add new flavors. Mix and match to find your favorite combo! To keep your crispy fish fresh, store it in the fridge. Place the fish in an airtight container. This helps keep moisture out. Crispy fish can last for about 1 to 2 days in the fridge. After that, its texture may change, and it won't be as tasty. When you want to enjoy leftover fish, reheat it carefully. Use the air fryer to keep the crispiness. Preheat the air fryer to 350°F (175°C). Place the fish in the basket for about 5 minutes. Check to make sure it is heated all the way through. You can also use an oven, but the air fryer works best for crispiness. If you can't eat all the fish, freeze it for later. Place the cooked fish strips in a single layer on a baking sheet. Freeze them for about an hour, then transfer them to a freezer bag. This helps keep them from sticking together. When you're ready to eat, thaw the fish in the fridge overnight. Reheat it using the air fryer for the best results. Yes, you can use frozen fish fillets. For best results, thaw the fish first. Place the fillets in the fridge overnight or run them under cold water for about 30 minutes. Pat them dry with paper towels before seasoning. This helps to keep the fish crispy when cooked. The best air fryer temperature for fish tacos is 400°F (200°C). This high heat cooks the fish quickly while making the coating crispy. Preheating your air fryer ensures even cooking. Always check the fish's internal temperature. It should reach 145°F (63°C) when done. To make fish tacos spicy, add more cayenne pepper to the breading mix. You can also use spicy salsa or hot sauce as a topping. For an extra kick, slice jalapeños and add them to your tacos. Adjust the spice level to match your taste. Yes, you can prepare fish tacos ahead of time. Cook the fish and store it in an airtight container in the fridge. Warm it in the air fryer before serving. You can also prepare the toppings, like cabbage and avocado, in advance. Just keep them fresh until ready to use. Great sides for fish tacos include: - Mexican rice - Black beans - Chips with salsa - Corn salad - Grilled veggies These sides add flavor and color to your meal, making it even more enjoyable. Fish tacos are fun and tasty to make. You learned about important ingredients like fish, tortillas, and toppings. I shared step-by-step instructions for preparing, cooking, and serving them. Tips for crispy fish and storage info can help you enjoy them later. Don't forget the many variations to make these tacos your own. Now, gather your ingredients and start cooking. Enjoy your delicious fish tacos!

Air Fryer Crispy Fish Tacos

These Air Fryer Crispy Fish Tacos are a game-changer for your weeknight dinners! Featuring perfectly seasoned fish strips coated in crunchy panko, these tacos are easy to make and packed with flavor. Top them with fresh avocado and zesty cabbage, and enjoy a delicious meal in just 25 minutes. Click to explore the full recipe and bring home this tasty twist on tacos today! #AirFryerRecipes #FishTacos #HealthyEating #QuickMeals
Print Recipe Pin Recipe

Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust based on your spice preference)

Salt and black pepper to taste

2 large eggs

2 tablespoons milk

8 small corn tortillas

1 cup shredded cabbage (green or purple for a colorful twist)

1 ripe avocado, sliced into thin wedges

1/2 cup fresh cilantro, roughly chopped

Lime wedges, for fresh squeezing

Optional: Your favorite salsa or sauce for serving

Instructions
 

Prep the Fish: Begin by cutting the fish fillets into strips approximately 1 inch wide. Use paper towels to pat them dry thoroughly, which helps achieve a crispy texture. Season the fish strips with salt and black pepper to enhance flavor.

    Prepare the Breading Stations: Set up your breading station by placing the seasoned flour in a shallow bowl. Mix it with paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and black pepper. In a separate bowl, whisk together the eggs and milk until blended. Finally, place the panko breadcrumbs in a third shallow bowl for coating the fish.

      Breading the Fish: Take each fish strip and first dredge it in the seasoned flour, making sure it’s coated evenly. Then, dip the floured strip into the egg mixture, letting any excess drip back into the bowl. Finally, coat the strip with the panko breadcrumbs, pressing gently to ensure they adhere well.

        Air Frying: Preheat your air fryer to 400°F (200°C). Arrange the breaded fish strips in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Lightly spray the fish with cooking oil for extra crispiness. Air fry for 8-10 minutes, flipping the fish halfway through the cooking time until they are golden brown and cooked through.

          Warm the Tortillas: As the fish cooks, take the opportunity to warm the corn tortillas. This can be done by placing them in a skillet over medium heat for about 30 seconds on each side, or for a quicker method, wrap them in foil and place them in a warm oven.

            Assemble the Tacos: Once the fish is crispy and cooked, take 2-3 strips of fish and place them into each warmed tortilla. Top with a generous amount of shredded cabbage, a few slices of ripe avocado, and a sprinkle of fresh chopped cilantro.

              Serve: Squeeze fresh lime juice generously over the assembled tacos for a zesty kick. Feel free to add your favorite salsa or sauce on top or on the side for an extra flavor boost.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Arrange the tacos on a large platter, garnished with extra lime wedges and cilantro sprigs for a vibrant and appealing look. Offer a small bowl of salsa on the side for guests to personalize their tacos!