Air fryer fish tacos are so quick and easy to make – dinner is ready in 20 minutes and you get to enjoy amazing flavors as the fish and the spices combine with the coleslaw!!
Air fryer fish tacos are perfect for a week night family dinner, or double the recipe for an evening with friends.
We lived in Southern California for several years and enjoyed fish tacos at our favorite restaurant as often as possible. Today, we get to enjoy fish tacos at home whenever we want! The fish tacos are so crispy and flavorful, and very satisfying. I love making them in my air fryer for a quick meal, and very little cleanup! We like to add Spanish rice, chips and salsa or refried beans as sides to complete our meal. I’m sure you have some favorites too!
Try these toppings!
This recipe calls for a cole slaw mix. But if you want to add a little extra pizzaz to your fish tacos, try Pico de Gallo, guacamole, onion or radishes.
Do I have to use Tilapia? Can I do a different fish?
No! The world is your oyster! See what I did there? 🙂
Tilapia is my favorite for fish tacos, but any white fish will do (haddock, cod, Mali-mahi, etc), as well as salmon!
No air fryer? No problem!
If you don’t have an air fryer, you can use one of the following methods for making your fish tacos.
Bake the fish in the oven at 400 degrees for 15 minutes until cooked through. Bake on parchment paper for an easy cleanup.
Pan-sear (stove top): Add 1 tablespoon oil to a heated pan; add the fish and cook 2 minutes on one side, then flip the fish over and cook for an additional 2 minutes. If your filets are thick (more than 1 inch), you may need to cook 1-2 minutes longer. Don’t overcrowd the pan.
Preheat the grill to medium high, then add the fish in a grill basket and cook the fish for 2-3 minutes on each side. (If you don’t have a grill basket, you can lightly oil the grill grates and cook the fish on the grates or on aluminum foil.)
Thicker fish takes longer to cook, and should register at 145 degrees or higher when using a meat thermometer.
For a different flavor, add smoked paprika for a smoky flavor or crushed pineapple for a more citric flavor.
Allow the fish to cool completely and then store it in an airtight container. Make sure all taco ingredients are stored separately. The fish can be stored in the refrigerator for 3-4 days. If you are not going to use the fish by then, it is better to store it in the freezer for up to 3 months.
To thaw, place the fish in the refrigerator overnight, then reheat in the microwave or in the air fryer.