To make fish tacos in an air fryer, cut 1 1/4 lb cod into strips, season, dip in flour, egg and spiced panko, mist with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway, until golden and the fish flakes at 145°F. Tuck the strips into warm corn tortillas with shredded cabbage, quick-pickled red onion, pico de gallo, cilantro and a Greek yogurt lime crema. Dinner takes about 30 minutes and comes to roughly 330 calories and 30 g protein per serving of 2 tacos.
Crispy Panko Cod Tacos with Pickled Onions and Lime Crema
30 min (20 prep + 10 cook) 400°F Serves 4
Ingredients
1 1/4 lb (570 g) cod, haddock or mahi-mahi fillets, patted dry and cut into 8 strips about 1 inch wide
1/4 cup (30 g) all-purpose flour
1 large egg beaten with 1 tbsp water
3/4 cup (45 g) panko breadcrumbs (whole-wheat or gluten-free work too)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp fine salt and 1/4 tsp black pepper
1 tbsp olive or avocado oil (misted or brushed on)
8 small corn tortillas (6-inch)
2 cups finely shredded green or red cabbage
1 small red onion, thinly sliced, plus juice of 2 limes and a pinch of salt for quick pickling
1/2 cup pico de gallo (diced tomato, onion, jalapeno, cilantro and lime)
Lime crema: 1/2 cup plain nonfat Greek yogurt, juice of 1/2 lime and a pinch of salt
To serve: fresh cilantro and lime wedges
How Do You Make Fish Tacos in an Air Fryer?
Quick-pickle the onion: Toss the sliced red onion with the juice of 2 limes and a pinch of salt in a small bowl. Let it sit while you prep the fish, at least 10 minutes, until it turns bright pink.
Make the lime crema: Stir the Greek yogurt with the juice of 1/2 lime and a pinch of salt. Thin with a teaspoon of water if you want it drizzly.
Set up the breading: Put the flour in one shallow dish and the beaten egg in a second. In a third, mix the panko with the chili powder, cumin, garlic powder, smoked paprika, salt and pepper.
Coat the fish: Pat the cod strips dry, then dredge each one in flour, dip in egg and press into the spiced panko so it coats all sides.
Preheat: Preheat the air fryer to 400°F for about 3 minutes and lightly oil the crisper plates or racks.
Air fry: Lay the fish in a single layer, splitting it between both baskets or zones so the pieces do not touch, and mist the tops with oil. Air fry at 400°F for 8 to 10 minutes, flipping and misting after 5 minutes, until deep golden and the thickest piece reads 145°F and flakes easily.
Warm the tortillas: Stack the tortillas, wrap them in foil and warm them in the air fryer at 350°F for 2 to 3 minutes, or char each one briefly over a gas flame.
Assemble: Fill each tortilla with shredded cabbage and a fish strip, then top with pickled onion, pico de gallo, a spoonful of lime crema and cilantro. Serve right away with lime wedges.
Dual basket tip: Use Sync so dinner lands at once: air fry the fish in basket 1 at 400°F for 10 minutes and sliced bell peppers and onions in basket 2 at 400°F for 8 minutes for fajita-style toppings. Or press Match Cook and split all the fish between both baskets so the whole batch is crisp in one round. On a dual-zone oven like the Emeril Dual Zone 25-Qt, cook the fish on a rack on one side and warm the foil-wrapped tortillas on the other.
New pick: Emeril Dual Zone 25-Qt OvenAir fry the fish on one side and warm tortillas or peppers on the other, then QuickSync finishes both together.
How Many Calories Are in Air Fryer Fish Tacos? (Estimated)
Per serving (2 tacos with cabbage, pickled onion, pico de gallo and 2 tbsp lime crema): about 330 calories, 7 g fat (1.5 g saturated), 34 g carbohydrate, 5 g fiber, 4 g sugar, 30 g protein and about 450 mg sodium. These are estimates calculated from standard USDA values for cod, corn tortillas, panko, egg, olive oil, cabbage, red onion, tomato and nonfat Greek yogurt.
Taco night: black beans with cumin, cilantro-lime rice or a simple mango and avocado salad
What Are Some Flavor Variations?
Shrimp tacos: swap the cod for 1 1/4 lb peeled large shrimp and air fry at 400°F for 6 to 8 minutes
Baja style: stir 1 tsp chipotle in adobo into the lime crema and add sliced avocado
No breading: brush the cod with oil, lime and the spice mix and air fry at 400°F for 8 to 9 minutes for an even lighter taco
Taco bowls: skip the tortillas and serve the fish over brown rice or greens with all the toppings
Frequently Asked Questions
How long do you cook fish for tacos in the air fryer?
Air fry breaded fish strips at 400°F for 8 to 10 minutes, flipping after 5 minutes. The fish is done when the coating is golden and the thickest piece reaches 145°F and flakes with a fork.
What is the best fish for air fryer fish tacos?
Firm, mild white fish works best: cod, haddock, mahi-mahi, halibut or tilapia. Cut it into 1-inch-wide strips so it cooks evenly and fits in a small tortilla.
Can you use frozen fish for air fryer fish tacos?
Yes. Thaw the fillets overnight in the fridge or under cold running water in a sealed bag, then pat them very dry so the panko sticks. For frozen pre-breaded fish sticks, air fry at 400°F for 10 to 12 minutes without thawing.
Are air fryer fish tacos healthy?
Yes. We estimate about 330 calories, 30 g protein and 7 g fat per serving of 2 tacos, using 1 tbsp of oil for the whole batch and Greek yogurt instead of sour cream or mayo-based sauce. These are estimates.
How do you keep the breading from falling off the fish?
Pat the fish completely dry, use the flour, egg and panko order, press the crumbs on firmly and let the coated strips rest 5 minutes before air frying. Flip only once, gently, with a thin spatula.
Can you make fish tacos gluten free?
Yes. Use corn tortillas, gluten-free panko and a gluten-free flour blend or cornstarch for the first dredge. Check that your spices and tortillas are labeled gluten free.
