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–+ servings
Two fish tacos with grilled fish, shredded cabbage, and cilantro on tortillas, served in a dish with lime wedges, surrounded by tortillas, sauce, and herbs.

Air Fryer Fish Tacos

These Air Fryer Fish Tacos feature flaky seasoned tilapia, a creamy, crunchy slaw, and warm tortillas for an easy and wholesome 30-minute meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6 servings
Calories: 158kcal
Author: Madison Wetherill

Ingredients

  • 1½ pounds tilapia or other white fish
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • oil spray

Slaw for Tacos

  • ½ cup plain Greek yogurt
  • 2 tablespoons fresh cilantro or parsley, finely chopped or minced
  • 2 tablespoons lime juice divided, plus more to taste
  • 10 ounces coleslaw mix
  • 1 pinch sea salt or more/less, to taste

For Serving

  • 6 small tortillas flour or corn

Instructions

  • Preheat or turn on the air fryer to 400°F. Pat the fish dry with paper towels and brush lightly with olive oil.
  • In a small bowl, mix the chili powder, oregano, salt, and pepper. Sprinkle evenly over both sides of the fish, pressing gently so it sticks.
  • Lightly spray the air fryer basket with olive oil spray. Arrange the fish in a single layer in the basket (cook in batches if needed) and mist the tops with oil.
  • Air fry for 8–10 minutes, flipping halfway through, until the fish is golden, flaky, and cooked through.
  • In a small bowl, whisk together the Greek yogurt, cilantro, 1 tablespoon lime juice, and salt.
  • In a medium bowl, combine the coleslaw mix, 1 tablespoon lime juice and a pinch of salt. Add a spoonful of the yogurt crema mixture and toss lightly to coat. *Do not add all of the crema to the slaw or it will be too soggy. Reserve the rest for drizzling over the tacos.
  • Warm the tortillas in a dry skillet over medium heat or in a microwave until soft and pliable. Break the fish into bite-sized pieces and divide among tortillas.
  • Top each tilapia taco with slaw, drizzle with extra crema, and serve right away.

Notes

  • This recipe works well with any type of white fish, such as cod, halibut, or mahi-mahi.
  • If the crema is too thick to drizzle, you can thin it with a splash of lime juice or water.

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 5g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 58mg | Sodium: 490mg | Potassium: 485mg | Fiber: 2g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 1mg
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