4.9 from 69 votes
Air Fryer Fish Tacos Recipe
This Air Fryer Fish Tacos recipe features white fish strips coated in a seasoned cornmeal and flour mixture layered over a mayonnaise and lemon juice binder. The fish cooks in an air fryer until crispy on the outside and tender inside. It’s served with a tangy lime crema, fresh coleslaw with red onion and cilantro, and toasted corn tortillas, garnished with avocado and cilantro for a fresh, balanced taco experience.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
10
tacos
Calories:
274 kcal
Course:
Dinner
Cuisine:
American, Mexican
Ingredients
Air Fryer Fish:
- 1 ½ lbs. white fish cut into strips
- ½ cup cornmeal medium grind
- ½ cup all-purpose flour or gluten-free 1-to-1
- 2 tsp. Cajun seasoning or Old Bay
- 1 tsp. paprika
- ½ tsp. garlic powder
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- ¼ cup mayonnaise
- 1 Tbsp. lemon juice
Lime Crema:
- 1 cup Mexican crema or sour cream*
- 1 lime juice
- 1 tsp. lime zest
- 1 garlic crushed, clove
- ¼ tsp. salt
Slaw:
- 14 oz. coleslaw mix bag
- ¼ cup red onion thinly sliced
- ¼ cup cilantro finely chopped
- 1 jalapeño finely chopped, optional
- 1 lime juice
- ½ tsp. salt
Tacos and Toppings:
- 10 corn tortillas toasted
- avocado
- cilantro optional
Instructions
- Coat the Fish: Cut fish filets into smaller 1-inch wide by 3-inch long strips. Mix together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a medium-sized shallow bowl. Add mayonnaise and lemon juice to a large bowl and whisk until combined. Place fish strips into the mayonnaise mixture and toss until completely covered. Dip each strip into the cornmeal mixture and coat all sides.
- Air Fry the Fish: Place the coated fish into a 6-quart Air Fryer basket in a single layer. Spray them lightly with non-stick cooking spray. Cook at 400 degrees for 8-10 minutes.* Flip over halfway through cooking.
- Make the Lime Crema: Whisk together ingredients in a medium-sized bowl until well combined.
- Make the Slaw: Toss ingredients together in a large bowl until mixed.
- Build the Tacos: Toast tortillas over an open gas flame for a minute to warm them up, or pop them in the microwave for 30 seconds. Serve fish tacos with slaw, sliced avocados, lime crema, and additional cilantro. Enjoy!
Cup of Yum
Notes
- Use firm, flaky white fish such as cod, sole, or halibut for best texture.
- The recipe can be made dairy-free by substituting vegan sour cream in the lime crema.
- Prepare lime crema a few days in advance and slaw a couple of hours before serving for convenience.
- Store fish, slaw, and crema separately in the refrigerator; fish keeps 3-4 days, crema up to a week, and slaw 3-4 days though it may lose crispness.
- Freeze fried fish in a single layer for 3-4 hours before bagging, storing up to 3-4 months; reheat in air fryer at 350°F for 3-5 minutes.
- Mayonnaise acts as a binder to keep the coating attached to the fish strips during cooking.
- Serve tacos with a wedge of fresh lime to add zest when eating.
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
29g
(10%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
49mg
(16%)
Sodium
524mg
(22%)
Potassium
411mg
(9%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
927IU
(19%)
Vitamin C
21mg
(23%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 tacos
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 524mg | 22% |
| Potassium | 411mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.