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Crispy Air Fryer Fish Tacos with Chipotle Slaw

Four Crispy Air Fryer Fish Tacos filled with golden fried fish and topped with vibrant red cabbage slaw.
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Make crispy fish tacos easily using an air fryer. This recipe includes a simple coating for crunchy fish and a zesty chipotle slaw topping.

Ingredients

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  • 1.5 lb firm white fish fillets (cod, tilapia, or pollock), cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Cooking spray (olive oil or avocado oil based)
  • 12 small corn or flour tortillas
  • For the Chipotle Slaw:
  • 3 cups shredded cabbage mix (green and purple)
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice, fresh
  • 1 tablespoon adobo sauce from canned chipotles in adobo
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Optional Garnishes: Cilantro, lime wedges, avocado slices

Instructions

  1. Prepare the Chipotle Slaw: In a medium bowl, whisk together the mayonnaise, lime juice, adobo sauce, cumin, and salt until smooth. Add the shredded cabbage and toss to coat evenly. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
  2. Set up the breading station: Place the flour, smoked paprika, garlic powder, salt, and pepper in a shallow dish and mix well. Place the beaten eggs in a second shallow dish. Place the panko breadcrumbs in a third shallow dish.
  3. Coat the fish: Dredge each fish strip first in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the fish firmly into the panko breadcrumbs, coating all sides.
  4. Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray.
  5. Arrange the breaded fish in a single layer in the air fryer basket, ensuring pieces do not touch. Spray the tops of the fish lightly with cooking spray for extra crispness.
  6. Air fry the fish for 10 to 12 minutes, flipping the pieces halfway through the cooking time, until the fish is golden brown and cooked through (internal temperature reaches 145°F).
  7. While the fish cooks, warm the tortillas according to package directions (you can warm them briefly in the air fryer or a dry skillet).
  8. Assemble the tacos: Place a serving of crispy fish in each warm tortilla. Top generously with the chilled Chipotle Slaw. Add cilantro, lime wedges, or avocado slices if desired. Serve immediately.

Notes

  • For the crispiest coating, ensure the fish is dry before starting the breading process.
  • Do not overcrowd the air fryer basket; cook the fish in batches if necessary to maintain crispness.
  • Adjust the amount of adobo sauce in the slaw to control the spice level.

Nutrition

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