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Crispy Air Fryer Fish Tacos Recipe with Easy Chipotle Slaw

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Quick and easy crispy fish tacos made in the air fryer with a smoky, creamy chipotle slaw. Ready in just 15 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into taco-sized pieces
  • ¾ cup panko breadcrumbs (about 90 g), preferably Japanese-style
  • ½ cup all-purpose flour (about 60 g)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper, to taste
  • 1 large egg, beaten
  • Cooking spray or a light drizzle of oil for the air fryer basket
  • 2 cups finely shredded green cabbage (about 150 g)
  • 1 medium carrot, grated
  • ¼ cup mayonnaise (60 ml)
  • 2 tbsp Greek yogurt
  • 1 tbsp minced chipotle in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • Salt, to taste
  • Small corn or flour tortillas, warmed
  • Fresh cilantro leaves (optional)
  • Extra lime wedges

Instructions

  1. Pat the fish pieces dry with paper towels to help the coating stick better.
  2. In one bowl, mix the flour, smoked paprika, garlic powder, salt, and pepper.
  3. In a second bowl, beat the egg.
  4. In a third bowl, place the panko breadcrumbs.
  5. Dip each fish piece first into the flour mixture, shaking off excess, then into the beaten egg, and finally coat evenly with panko. Set coated fish aside on a plate.
  6. Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray or brush a thin layer of oil.
  7. Place the fish in a single layer in the basket, avoiding overcrowding. Spray the tops lightly with oil.
  8. Cook for 4 minutes, then carefully flip each piece and cook for another 4 minutes, or until golden and crispy. The fish should flake easily with a fork.
  9. While the fish cooks, whisk together mayonnaise, Greek yogurt, minced chipotle, lime juice, honey, and a pinch of salt in a bowl.
  10. Toss in shredded cabbage and grated carrots until well coated but still crunchy.
  11. Warm tortillas in a dry skillet or microwave wrapped in a damp towel just before serving.
  12. Assemble the tacos by placing crispy fish on each tortilla, topping with a generous spoonful of chipotle slaw, garnish with cilantro if desired, and finish with a squeeze of fresh lime.

Notes

Pat fish dry before coating to ensure crispiness. Avoid overcrowding the air fryer basket to prevent soggy coating. Spray a light layer of oil on fish before air frying for a golden finish. The chipotle slaw tastes better after sitting for a few hours. For gluten-free, use gluten-free panko or crushed cornflakes and corn tortillas. For dairy-free, substitute Greek yogurt and mayonnaise with plant-based alternatives.

Nutrition

Keywords: fish tacos, air fryer, chipotle slaw, quick dinner, crispy fish, easy recipe, weeknight meal

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