Looking for a healthier and easier way to satisfy your craving for crispy, flavorful fish tacos on Taco Tuesday? Air Fryer Fish Tacos are the answer! These tacos made with corn tortillas are bursting with fresh flavor, thanks to the combination of crispy air-fried cod, crunchy cabbage, spices, and tangy Ranch Dressing.
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What’s in Fish Tacos?
This flavorful air fryer fish taco recipe is sure to be a hit with your family and friends. Made with simple, easy-to-find ingredients, you will have a delicious and easy Air Fryer dinner ready and on the table in about 30 minutes.
- Cod Fish: I love cod for fish tacos. It’s mild and holds up in the air fryer.
- Flour: All-purpose flour works great for coating the fish before dipping it into the egg and Panko breadcrumbs.
- Egg: Eggs are the binder needed to get the breadcrumbs to stick to the fish.
- Breadcrumbs: Panko breadcrumbs, larger and coarser than traditional breadcrumbs, deliver a perfectly satisfying crispy crunch.
- Salt: Fish without salt is never as tasty, so don’t skip this key seasoning ingredient!
- Garlic Powder: Garlic powder is a must-have in every home cook’s spice cabinet. It adds irresistible flavor to any dish.
- Olive Oil Spray: Olive oil spray, used to lightly coat the fish before it’s air-fried, helps to create a crispy texture without adding excess oil.
- Cabbage Mix: This adds a fresh crunch to every bite.
- Ranch Dressing: Creamy and tangy ranch brings all the flavors and textures together.
- Taco Sauce: This adds a delicious heat to the cabbage mix.
- Tortillas: Corn tortillas are traditionally used in fish tacos, but you can use flour tortillas if you prefer.
Pro Tip: Add ½-1 teaspoon of cayenne powder to the breading mix for a hint of spiciness.
Variations on Air Fryer Cod Tacos
- Pan-Fried Fish Tacos: You can pan-fry the fish on the stovetop for 2-3 minutes per side.
- Baked Fish Tacos: You can also bake the fish at 400°F for around 15 minutes, or until cooked through, on a parchment-lined baking sheet.
While any white fish will work, I personally prefer cod due to its mild flavor and flakiness.
While you can cook fish from frozen in the air fryer, I do not recommend it for this recipe, as the breading does not stick as well to frozen fish. If you’d like to use frozen fish, I recommend letting it thaw overnight in the refrigerator before breading it.
Yes! Flipping the fish halfway through cooking allows the breading to brown evenly, leading to crispier fish tacos.
You can tell that cod has cooked through when it is opaque white in color and flakes easily with a fork. Properly cooked cod should read 145°F on an instant-read thermometer.
How to Store and Reheat Air Fryer Cod Fish Tacos
Store leftover air fryer fish tacos in an airtight container in the refrigerator for up to 3 days. I recommend storing the components separately and assembling the tacos just before eating. Reheat the fish pieces in the air fryer at 325-350°F for 3-5 minutes.
How to Freeze Crispy Fish Tacos
Freeze fully assembled tacos in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
What to Serve with Fish Tacos in the Air Fryer
Crispy fish tacos are always fun to make with friends and family before you dig into the meal. You can offer toppings like guacamole and homemade salsa to include in the assembly line. If you want a complete taco night, consider making a batch of Crockpot Red Beans and Rice.
Air Fryer Fish Tacos Recipe
Equipment
- Air Fryer (click for my favorite)
Ingredients
- 24 ounces cod filets (about four 6-ounce pieces)
- 4 tablespoons all-purpose flour
- 1 large egg beaten
- 1½ cups Panko breadcrumbs
- 1 teaspoon kosher salt
- 1¼ teaspoons garlic powder
- Olive oil spray
- 12 ounces cabbage mix or coleslaw mix (1 bag)
- 3 ounces Ranch dressing
- 3 tablespoons taco sauce
- 12 corn tortillas
Optional Toppings
- Lime wedges
- Ranch dressing or sour cream
- Fresh cilantro
- Jalapeño peppers
Instructions
- Using 3 separate shallow bowls, prepare the fish coating. Place the flour in one bowl and the egg in a second bowl. Place the Panko, salt, and garlic powder in the third bowl and mix to combine.4 tablespoons all-purpose flour, 1 large egg, 1½ cups Panko breadcrumbs, 1 teaspoon kosher salt, 1¼ teaspoons garlic powder
- Pat the fish dry with a paper towel. Coat the fish in flour, then egg, then transfer it to the Panko. Bury the fish in Panko and press the crumbs firmly to help them stick to the fish. All sides should be coated with Panko. Repeat with the remaining pieces of fish.24 ounces cod filets
- Spray or grease the air fryer basket with oil. Place 2-3 pieces in the air fryer, leaving space in between. Spray or dab the tops with oil.Olive oil spray
- Air fry at 375°F for 5 minutes before flipping. Spray or dab with oil, then air fry for another 4-5 minutes. The fish should be golden brown and flake easily with fork.
- Prepare the coleslaw while the fish is cooking. In a large mixing bowl, combine the cabbage mix, Ranch dressing, and taco sauce. Stir until well combined. Refrigerate until ready to use.12 ounces cabbage mix, 3 ounces Ranch dressing, 3 tablespoons taco sauce
- Prepare the tortillas on the stove in a skillet set over medium heat. Brown on both sides.12 corn tortillas
- Once the fish is done, flake it into large chunks. Prepare the tacos with cabbage mix and fish. Top with lime juice, a drizzle of extra ranch or sour cream, or your favorite toppings.Lime wedges, Ranch dressing, Fresh cilantro, Jalapeño peppers
Becky’s Tips
- Pat the fish dry before breading and cooking.
- Make sure to leave room between the fish filets so they don’t steam in the air fryer.
- Cook time is based on fish pieces that are ½-inch thick. You might need more or less time depending on the size of your pieces.
- Do not overcook to avoid dry fish. As soon as the fish flakes easily with a fork, it’s done. Place the fork in the center of the fish and twist to check. The fish will be barely opaque to white in color.
- Properly cooked fish should read 145°F on an instant-read thermometer.
- As a shortcut, you could purchase a bagged cabbage/salad mix with dressing included. I would suggest a Southwest-style mix.
- I prefer corn tortillas, but flour tortillas work too and you don’t need to brown them.
- Nutritional Information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Taco Recipes We Love
- Margarita Cod Fish Tacos
- Birria Tacos
- Barbacoa Tacos
- Crispy Turkey Tacos
- Crockpot BBQ Chicken Tacos
- Shrimp Tacos
- Ground Beef Tacos
- Baked Chicken Tacos
- Buffalo Shrimp Tacos
