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- 1 lb white fish fillets (cod or tilapia work well) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 1 large egg, beaten - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon cumin - Salt and black pepper, to taste - 8 small corn tortillas - 1 cup shredded cabbage or coleslaw mix - 1 ripe avocado, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving The ingredients for crispy air fryer fish tacos are simple but pack a punch. You need white fish fillets, like cod or tilapia. They are mild and flaky, making them perfect for tacos. Panko breadcrumbs give the fish a nice, crunchy texture. All-purpose flour helps the coating stick well. For the seasonings, I use garlic powder, paprika, and cumin. These spices add warmth and depth to the flavor. A sprinkle of salt and black pepper brings it all together. Don't forget the toppings! Use corn tortillas to wrap your fish. Shredded cabbage adds a fresh crunch. Slices of avocado bring creaminess, while cilantro adds a burst of flavor. Finally, lime wedges are a must for that zesty finish. These ingredients will help you create a meal that is both flavorful and fun. Prepare everything, and you're ready to start cooking! {{ingredient_image_2}} - First, preheat your air fryer to 400°F (200°C). This step makes the fish crispy. - In a shallow bowl, mix together 1/2 cup of flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cumin, salt, and black pepper. This mixture adds great flavor to your fish. - In another bowl, beat 1 large egg until it is well mixed and a bit frothy. This egg will help the coating stick. - Take each fish fillet and dip it into the flour mix first. Make sure it’s covered well. - Next, dip the fillet into the egg, letting any extra drip off. The last step is to coat it with panko breadcrumbs. Press gently so they stick nicely. - Place the coated fish fillets in a single layer in the air fryer basket. Avoid crowding the basket. It’s better to cook in batches. - Air fry the fish for 10-12 minutes. Flip each fillet halfway through. You want them golden brown and crispy. - While the fish cooks, warm your corn tortillas. You can do this in a dry skillet over medium heat or in the microwave for about 30 seconds. This makes them soft and easy to fold. - Once the fish is ready, it’s time to build your tacos. Place a piece of crispy fish on each warm tortilla. - Top each taco with shredded cabbage, slices of avocado, and fresh cilantro. This adds color and crunch. - Serve your tacos right away. Add lime wedges on the side. A squeeze of lime gives a zesty kick to every bite. Enjoy your tasty fish tacos! To get the crispiest fish, set your air fryer to 400°F (200°C). This high heat helps to create a crunchy texture. Cook the fish for 10 to 12 minutes. Flip the fillets halfway through to ensure even cooking. If your air fryer is small, cook in batches. Overcrowding can lead to soggy fish. For tasty fish tacos, I recommend white fish like cod or tilapia. These types have mild flavors and cook well in the air fryer. You can also use halibut or haddock if you want to try something different. The key is to pick fish that holds together during cooking. To add more flavor, consider mixing spices into your coating. Try adding a pinch of chili powder for heat or a bit of lemon zest for brightness. For toppings, shredded cabbage gives a nice crunch. Avocado adds creaminess, while fresh cilantro brings a burst of freshness. Don't forget to squeeze lime over the tacos for a tangy kick! Pro Tips Choose Fresh Fish: Always select the freshest fish possible for the best flavor and texture. Look for firm fillets with a mild scent. Preheat the Air Fryer: Ensure your air fryer is preheated before adding the fish. This helps achieve a crispy exterior. Don't Overcrowd the Basket: For even cooking, make sure to arrange the fish in a single layer without overcrowding the basket. Customizable Toppings: Feel free to experiment with toppings like salsa, lime crema, or pickled onions for a unique twist on your tacos. {{image_4}} You can use many types of fish for tacos. Cod and tilapia are my favorites, but you can try others too. Here are some options: - Mahi-mahi: This fish has a firm texture and mild flavor. - Snapper: It offers a slightly sweet taste and works well with spices. - Salmon: Rich in flavor, it adds a unique twist to your tacos. - Catfish: A Southern favorite, it’s hearty and pairs well with bold flavors. The coating can change the whole dish. While panko gives a nice crunch, trying different coatings can be fun. Here are some ideas: - Cornmeal: This adds a sweet crunch and a Southern flair. - Almond flour: Great for gluten-free tacos, it has a nutty flavor. - Crushed tortilla chips: Adds an extra layer of flavor and crunch. Toppings can make your tacos special. While cabbage and avocado are classic, consider these unique swaps: - Mango salsa: It adds a sweet and tangy flavor. - Pickled red onions: Their zing will brighten each bite. - Sriracha mayo: For a creamy kick, this sauce is perfect. - Pineapple slaw: A fresh twist that adds sweetness and crunch. To keep your crispy air fryer fish tacos fresh, store them in the fridge. Place the tacos in an airtight container. If you have extra fish, keep it separate from the tortillas. This helps maintain the crispiness. Enjoy them within two days for the best taste. To reheat your fish tacos, use the air fryer. Set it to 350°F (175°C) for about 5 minutes. This method keeps the fish crispy. You can also use a toaster oven. Just heat for 5-7 minutes until warm. Avoid using the microwave, as it makes the fish soggy. If you want to freeze the fish, do it before cooking. Wrap the fish fillets tightly in plastic wrap, then place them in a freezer bag. Remove as much air as possible. You can freeze the fish for up to three months. When ready to cook, thaw in the fridge overnight before air frying. Yes, you can use frozen fish for these tacos. Make sure to thaw the fish completely. You can place it in the fridge overnight. If you are in a hurry, you can use cold water to speed up the thawing. Just make sure the fish is fully thawed before coating it. This helps the breading stick better. If you don’t have panko, you can use regular breadcrumbs. You can also crush some crackers or cornflakes for a crunchy texture. Even ground oats work well as a coating. Each option gives a different flavor and crunch, so choose what you like best. To make these tacos gluten-free, use gluten-free breadcrumbs or crushed cornflakes. Substitute all-purpose flour with a gluten-free blend. Make sure your tortillas are gluten-free as well. Many corn tortillas are naturally gluten-free but check the label to be sure. Yes, you can prepare the fish ahead of time. Coat the fish and store it in the fridge for up to 2 hours before cooking. This helps the flavors soak in and makes it easier to cook later. Just be sure not to let it sit too long, or the coating may get soggy. To summarize, we explored flavorful fish tacos made in an air fryer. We discussed essential ingredients, cooking steps, and helpful tips for great results. Remember, you can swap fish varieties, try different coatings, and get creative with toppings to suit your taste. With this guide, you can enjoy crispy fish tacos anytime. So, gather your ingredients and start cooking for a fun meal experience. Enjoy each delicious bite!

Crispy Air Fryer Fish Tacos

Delicious and crispy fish tacos made in an air fryer, served with fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb white fish fillets (such as cod or tilapia)
  • 1 cup panko breadcrumbs
  • 1 2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 2 teaspoon cumin
  • to taste salt and freshly ground black pepper
  • 8 small corn tortillas
  • 1 cup shredded cabbage or prepackaged coleslaw mix
  • 1 ripe avocado, sliced
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and allow it to heat up while you prepare the fish.
  • Prepare the Coating Mixture: In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, cumin, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
  • Beat the Egg: In a separate bowl, beat the egg until it is fully mixed and slightly frothy; this will act as the binding agent for the breadcrumbs.
  • Prepare Panko Breadcrumbs: Place the panko breadcrumbs into another shallow bowl, ready for coating the fish.
  • Coat the Fish Fillets: Take each fish fillet and first dip it into the flour mixture, ensuring an even coating. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the fillet into the panko breadcrumbs, coating it thoroughly and pressing gently to help them adhere.
  • Arrange in Air Fryer: Place the coated fish fillets in a single layer in the air fryer basket. Be careful not to overcrowd the basket; cook in batches if necessary to ensure even cooking.
  • Air Fry the Fish: Cook the fish for 10-12 minutes, flipping each fillet halfway through the cooking time, until they are golden brown and crispy.
  • Warm the Tortillas: While the fish is air frying, warm the corn tortillas either in a dry skillet over medium heat or in the microwave for about 30 seconds until they are pliable.
  • Assemble the Tacos: Once the fish is cooked, assemble your tacos by placing a crispy piece of fish on each warm tortilla. Top generously with shredded cabbage, slices of avocado, and a sprinkle of fresh cilantro for added flavor and freshness.
  • Serve and Enjoy: Present the tacos immediately with lime wedges on the side for squeezing over the top, adding a burst of tanginess to each bite.

Notes

Serve immediately for the best texture.
Keyword air fryer, fish tacos, quick meal, seafood