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air fryer fish tacos prepared

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


  • 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


  1. Line your air fryer basket with a piece of parchment paper.
  2. In a medium mixing bowl, stir together the flour through cumin.
  3. In a small mixing bowl, whisk the egg.
  4. Put the panko breadcrumbs in a third bowl.
  5. Pat the fish dry with a paper towel and then cut into 1" strips.

  6. Season with salt and pepper.
  7. Place one strip of fish into the seasoned flour. Then place it in the egg wash and then the panko breadcrumbs.
  8. Preheat the air fryer to 375 °F (190 °C) using the air fryer setting.

  9. 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.

  10. 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.

  11. You can keep the cooked fish warm in a 250 °F (120 °C) oven for up to 30 minutes before serving.

  12. Put the fish strips into the tortillas and top and garnish however you wish.
  13. Refrigerate leftovers for up to 3 days in an airtight container.

Recipe Notes

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