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air fryer fish tacos prepared
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Air Fryer Fish Tacos

Course Main
Cuisine Tex-Mex
Keyword air fryer, fish tacos
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 people

Ingredients

  • 1 cup (125 grams) all-purpose flour or for gluten-free, use a gluten-free baking blend or cassava flour (I've tested all 3 options)
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup panko crumbs (use gluten-free, if needed)
  • 1 pound Mahi Mahi
  • 8 flour or corn tortillas

Instructions

  • Line your air fryer basket with a piece of parchment paper.
  • In a medium mixing bowl, stir together the flour through cumin.
  • In a small mixing bowl, whisk the egg.
  • Put the panko breadcrumbs in a third bowl.
  • Pat the fish dry with a paper towel and then cut into 1" strips.
  • Season with salt and pepper.
  • Place one strip of fish into the seasoned flour. Then place it in the egg wash and then the panko breadcrumbs.
  • Preheat the air fryer to 375 °F (190 °C) using the air fryer setting.
  • Place a few pieces of the breaded fish into the air fryer (being sure that they're not touching). Spray the tops with olive oil spray.
  • Cook for 5 minutes or until it's started to brown and crisp. Flip, spray with more oil, and cook for another 5-10 minutes or until crisp and cooked through.
  • You can keep the cooked fish warm in a 250 °F (120 °C) oven for up to 30 minutes before serving.
  • Put the fish strips into the tortillas and top and garnish however you wish.
  • Refrigerate leftovers for up to 3 days in an airtight container.

Notes

You can use 1 tablespoon of your favorite taco seasoning in place of the spices in this recipe (paprika through salt).