Air Fryer Fish Tacos

There is something undeniably joyful about taco night, and these Air Fryer Fish Tacos with Cabbage Slaw bring all the best elements together in just 32 minutes. Crispy, golden-breaded white fish fillets—cooked to perfection in the air fryer without a drop of frying oil—are nestled into warm tortillas alongside a vibrant, tangy cabbage slaw and a cool, creamy sauce. Light enough for a weeknight, exciting enough for a weekend gathering, these tacos are a celebration of fresh, bold flavors inspired by the Mexican-American coastal tradition.

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The secret to these tacos lies in the three-step breading process: a seasoned flour coating, an egg wash, and a generous layer of panko breadcrumbs. The air fryer then transforms those crumbs into a shatteringly crisp crust while keeping the fish inside moist and flaky. Meanwhile, the cabbage slaw—tossed with lime juice, olive oil, and fresh cilantro—brings a refreshing crunch that perfectly balances the richness of the creamy sauce. Every component is simple, but together they create something truly special.

Ingredients

• Fish:
  • 1 lb (450 g) white fish fillets (such as cod or tilapia), cut into strips
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, lightly beaten
  • 1 cup (60 g) panko breadcrumbs
  • Olive oil spray
• Cabbage Slaw:
  • 2 cups (150 g) shredded green cabbage
  • 1 cup (70 g) shredded red cabbage
  • 1/4 cup (30 g) grated carrot
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• Creamy Sauce:
  • 1/3 cup (80 g) sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • Salt and pepper, to taste
• To Serve:
  • 8 small corn or flour tortillas, warmed
  • Lime wedges
  • Extra cilantro, for garnish

Instructions

Step 1: Prepare the slaw
In a large bowl, combine green cabbage, red cabbage, carrot, cilantro, lime juice, olive oil, salt, and black pepper. Toss well and refrigerate until ready to use.

Step 2: Set up a dredging station
Place flour, paprika, garlic powder, salt, and black pepper in one bowl; beaten eggs in a second bowl; and panko breadcrumbs in a third bowl.

Step 3: Coat the fish
Dredge each piece of fish in the flour mixture, dip into the egg, then coat with panko breadcrumbs. Lightly spray both sides with olive oil.

Step 4: Air fry the fish
Arrange breaded fish strips in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden and cooked through.

Step 5: Make the sauce
In a small bowl, mix sour cream (or yogurt), mayonnaise, lime juice, hot sauce (if using), and season with salt and pepper.

Step 6: Assemble the tacos
Layer slaw onto each tortilla, add crispy fish, and drizzle with creamy sauce. Garnish with extra cilantro and serve with lime wedges.

Additional Tips

For the best results, lightly spray the air fryer basket with olive oil before placing the fish strips inside to prevent sticking. Make sure to arrange the fish in a single layer without overcrowding; this ensures the breading gets perfectly crispy all over. If you prefer ultra-thin cabbage for your slaw, a mandoline slicer works wonders. Let the slaw sit for at least 10 minutes before serving so the flavors can fully meld.

Variations and Substitutions

These tacos are highly versatile. For a gluten-free version, substitute with gluten-free flour and gluten-free panko breadcrumbs. If you want a lighter sauce, replace the sour cream with Greek yogurt. For a dairy-free option, use a vegan yogurt alternative or skip the creamy sauce entirely and use a zesty vinaigrette. Additional toppings like sliced avocado, pickled red onions, or jalapeños can add extra depth and texture to every bite.

Serving Suggestions

Serve these tacos immediately while the fish is hot and crispy. Place extra lime wedges on the table so everyone can add their preferred amount of citrus. Great side dishes include Mexican rice, black beans, or a simple side of tortilla chips with guacamole. To drink, a cold, light lager or a crisp white wine such as Sauvignon Blanc pairs beautifully with the fresh, zesty flavors of the fish and slaw.

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Whether you are feeding the family on a Tuesday evening or impressing guests at a casual weekend dinner, these Air Fryer Fish Tacos with Cabbage Slaw deliver every single time. With just 32 minutes from start to finish, a handful of pantry staples, and the magic of the air fryer, you can bring the vibrant, satisfying flavors of a coastal taqueria right into your own kitchen. Squeeze on a little extra lime, pile on the slaw, and enjoy every crispy, creamy, tangy bite.

Kitchen Q&A

→ What type of fish works best for these tacos?

White fish varieties like cod or tilapia hold up well and provide a mild, flaky texture ideal for air frying.

→ How do I make the fish crispy without deep frying?

Coating fish strips in flour, egg, and panko breadcrumbs, then air frying at 400°F results in a crisp, golden crust without oil immersion.

→ Can I prepare the cabbage slaw in advance?

Yes, the slaw can be tossed and refrigerated several hours ahead to allow flavors to meld and maintain a crunchy bite.

→ What alternatives can I use for the creamy sauce?

Greek yogurt or sour cream combined with mayonnaise and lime juice work well; for a lighter option, substitute plain yogurt.

→ Are there gluten-free modifications for this dish?

Use gluten-free flour and panko-style breadcrumbs to keep the coating crisp while accommodating gluten sensitivities.

→ How should I reheat leftovers to keep texture?

Reheat fish strips in the air fryer briefly to restore crispness; refresh slaw and sauce separately for the best experience.