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Air Fryer Fish Tacos with Cilantro Lime Slaw

This recipe for Air Fryer Fish Tacos features flaky, seasoned fish and a refreshing cilantro lime slaw, all wrapped in warm tortillas, making it a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish Tacos
  • 1 pound white fish fillets (cod, tilapia, or mahi-mahi), cut into taco-sized strips Flaky fish is ideal for that tender bite.
  • 2 teaspoons smoked paprika Adds warmth and color.
  • 1 teaspoon ground cumin For earthy depth.
  • 1/2 teaspoon garlic powder Pantry staple for savory balance.
  • 1/2 teaspoon onion powder Pantry staple for savory balance.
  • to taste Salt and black pepper
  • 2 tablespoons olive oil Helps the coating crisp in the air fryer.
  • 8 small corn or flour tortillas, warmed Corn tortillas give a rustic touch; flour stays pliable for kids.
For the Cilantro Lime Slaw
  • 3 cups shredded green cabbage (or a mix of green and purple for color)
  • 1/2 cup chopped cilantro Stems removed for a bright, herbaceous lift.
  • 1/3 cup mayonnaise (or swap Greek yogurt for a lighter, tangy option)
  • 2 tablespoons lime juice (from 1 large lime) Provides brightness.
  • 1 teaspoon lime zest For added brightness.
  • 1 tablespoon honey or agave If you like a touch of sweetness.
  • to taste Salt and pepper
Optional Toppings
  • 1 sliced avocado
  • 1 pickled red onions
  • 1 crumbled cotija or feta
  • 1 extra lime wedges
  • to taste hot sauce

Method
 

Make the Slaw
  1. In a large bowl combine shredded cabbage, chopped cilantro, mayonnaise (or Greek yogurt), lime juice, lime zest, honey, salt, and pepper. Toss until everything is coated. Taste and adjust seasoning; set it in the fridge to chill while you cook the fish.
Season the Fish
  1. Pat the fish strips dry with paper towels. In a small bowl mix smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mix into the fish with the olive oil so each piece is evenly coated.
Preheat the Air Fryer
  1. Set to 380°F (about 193°C) for 3 minutes. Lightly spray or brush the basket with oil to prevent sticking.
Air Fry the Fish
  1. Place the seasoned fish in a single layer in the basket — don’t overcrowd. Cook for 8–12 minutes, flipping halfway, until the fish flakes easily and the exterior has a slight crisp.
Warm the Tortillas
  1. While the fish rests for 2 minutes, warm tortillas in a dry skillet or wrapped in foil in a low oven. Keep them covered with a clean towel to stay soft.
Assemble the Tacos
  1. Place a piece of fish on a tortilla, top with a spoonful of cilantro lime slaw, and finish with avocado slices, pickled onions, cotija, and an extra squeeze of lime. Serve immediately.

Notes

Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. For a crunchier coating, lightly dredge fish in panko mixed with the spice blend before air frying. Make it healthier: use Greek yogurt in the slaw and opt for corn tortillas for a lower-calorie option.