Mexican
Air Fryer Fish Tacos
White fish is seasoned and air-fried, then tucked into tortillas with cabbage slaw, lime, and a simple crema. The fillets stay in one layer so the surface dries and browns instead of steaming.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A short, hot cook keeps lean white fish from drying into flakes that fall apart.
- The slaw is raw and limey, which is the fresh part against the seasoned fish.
- Crema is just sour cream, lime, and salt. It does not need a blender.
- Corn tortillas are warmed so they bend instead of cracking.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the fish dry and cut it into pieces that fit the basket in one layer, about 4 portions. Rub with the oil, chili powder, cumin, 1 tsp salt, and pepper.
- 2
Toss the cabbage with 2 tbsp lime juice and 1/4 tsp salt. Let it sit while the fish cooks so it softens slightly.
- 3
Stir the sour cream, mayonnaise, a squeeze of lime, and a pinch of salt into a loose crema.
- 4
Heat the air fryer to 400°F. Lay the fish in a single layer. Do not crowd the basket.
- 5
Cook 8 to 10 minutes, until the fish flakes easily and the center looks opaque, about 145°F. There is no need to flip thin pieces. Thicker loin pieces can be turned at 5 minutes.
- 6
Cook a second batch if the fish does not fit. Warm the tortillas in the basket for 1 minute, or in a dry skillet, until they flex.
- 7
Break the fish into large chunks. Fill each tortilla with fish, cabbage, and a spoon of crema. Finish with lime.
Pro tips
- Cod, mahi, and tilapia all work. A thin tilapia fillet may be done in 6 to 7 minutes, so check early.
- Salt the cabbage at least 5 minutes ahead. Unsalted raw cabbage tastes harsh next to the fish.
- Keep the crema thick enough to sit on the fish. If it runs, you added too much lime. Stir in a little more sour cream.
Easy substitutions
- cod
- mahi-mahi or tilapia
- sour cream
- plain yogurt
- corn tortillas
- small flour tortillas
Storage and reheating
Storage
Keep leftover fish, slaw, and crema in separate containers. The fish keeps up to 2 days. The slaw keeps 1 day before it wilts. Assembled tacos do not keep.
Reheating
Air-fry the fish at 325°F for 3 to 4 minutes, until hot, then rebuild the tacos. Microwaving the fish makes it smell stronger and turns it watery.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 370
- Protein
- 30 g
- Carbs
- 32 g
- Fat
- 16 g
- Fiber
- 5 g
Moderate · Air Fryer · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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