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- 1 lb white fish fillets (cod or tilapia) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon lime juice - Corn tortillas (6-8) - 1 cup cabbage, shredded - 1/2 cup pico de gallo (store-bought or homemade) - 1/4 cup cilantro, chopped - 1 avocado, sliced - Optional: sour cream or yogurt for drizzling To make crispy air fryer fish tacos, gather these fresh and simple ingredients. Start with 1 pound of white fish fillets. Cod or tilapia work well. Next, you’ll need 1 cup of panko breadcrumbs for that crunch. You’ll also need 1/2 cup of all-purpose flour. This helps the fish hold the crispy coating. Two large eggs will bind everything together. For flavor, add spices: 1 teaspoon of paprika and garlic powder. Include 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Don't forget 1 tablespoon of lime juice for a zesty kick. Grab 6 to 8 corn tortillas to wrap up the fish. For toppings, use 1 cup of shredded cabbage, 1/2 cup of pico de gallo, and 1/4 cup of chopped cilantro. Lastly, slice 1 avocado for creaminess. You can drizzle some sour cream or yogurt on top if you like. With these ingredients, you’re ready to make a delightful dish. Each bite offers a fresh burst of flavor! First, pat dry the fish fillets with paper towels. This helps the breading stick better. Next, cut the fillets into strips about 1 inch wide. This size helps them cook evenly. For the breading station, gather three shallow bowls. In the first bowl, mix the all-purpose flour with paprika, garlic powder, cumin, salt, and black pepper. In the second bowl, whisk the eggs until smooth. In the third bowl, place the panko breadcrumbs. To bread the fish, start by dredging each strip in the flour mixture. Shake off any extra flour. Then, dip the fish in the eggs, letting any excess drip off. Finally, coat the strips in the panko breadcrumbs. Press the crumbs onto the fish to make sure they stick well. This step is key to getting that crunchy texture. Before cooking, preheat your air fryer to 400°F (200°C) for about 5 minutes. Once hot, arrange the breaded fish strips in a single layer in the air fryer basket. Spray them lightly with olive oil. This helps them crisp up nicely. Cook the fish for about 10-12 minutes. Flip the strips halfway through for even cooking. They should turn golden brown and crispy. While the fish cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side. Alternatively, microwave them for about 15 seconds until soft. Once the fish is ready, it’s time to assemble the tacos. Place a few strips of crispy fish on each warmed tortilla. Top with shredded cabbage, pico de gallo, chopped cilantro, and slices of avocado. Finish with a drizzle of lime juice and optional sour cream or yogurt for extra creaminess. Enjoy your fresh and flavorful fish tacos! To get that perfect crunch, use panko breadcrumbs. They are light and airy, which helps create a crisp layer around the fish. Regular breadcrumbs can be too dense and won’t give you the same texture. When cooking, spray a light coat of oil on the fish. This small step helps achieve golden and crispy results. I recommend using olive oil or cooking spray. Keep an eye on the cooking time. About 10-12 minutes in the air fryer works well. Flip the fish halfway to ensure even cooking. Fish tacos shine with fresh sides. Consider serving them with a simple salad or chips. A cool drink like lemonade or a light beer pairs nicely. For plating, stack the tacos neatly on a colorful plate. Add a sprinkle of cilantro on top for a pop of color. A lime wedge on the side adds zest and looks great. Top your tacos with tasty extras. Add sliced jalapeños for heat or a drizzle of hot sauce for a kick. You can also try different sauces, like chipotle mayo or mango salsa. Adjust the spice level by changing the seasonings. Want it mild? Skip the jalapeños. Craving more heat? Add extra cumin or paprika. Customize your tacos to suit your taste! {{image_2}} You can switch up the fish in your tacos. Cod and tilapia work great, but other white fish, like haddock or snapper, can also shine. For a fun twist, try using shrimp. Shrimp cooks fast and adds a sweet flavor. Just make sure they are peeled and deveined before cooking. If you need gluten-free options, you can find gluten-free breadcrumbs and flour. These swaps make it easy to enjoy crispy fish tacos without the gluten. For those who prefer vegan meals, use tofu or tempeh instead of fish. Just season and bread them like you would the fish. You can still have a satisfying taco experience! You can play with flavors by trying different seasoning blends. Adding chili powder or taco seasoning can boost the taste. If you like heat, throw in fresh jalapeños or a dash of your favorite hot sauce. You can also mix lime zest into your toppings for a citrusy kick. The options are endless, so have fun with it! To keep your crispy air fryer fish tacos fresh, cool them down first. Let the fish strips sit at room temperature for about 30 minutes. Then, place them in an airtight container. I recommend using glass or plastic containers with tight-fitting lids. This helps lock in flavors and moisture. To enjoy crispy fish again, use your air fryer. Preheat it to 350°F (175°C). Place the fish strips in the basket. Heat them for about 5-7 minutes. This method keeps them crunchy. You can also use a conventional oven. Set it to 375°F (190°C) and bake for 10 minutes. If you microwave, they may become soft. You can freeze cooked fish strips for later. Cool them completely before freezing. Place the strips in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer to a freezer bag. Squeeze out excess air to prevent freezer burn. To thaw, place them in the fridge overnight before reheating. For air fryer fish tacos, I love using white fish like cod or tilapia. These fish have a mild flavor and a flaky texture when cooked. You can also try haddock or pollock. They all work well with the crispy coating. To keep your fish crispy when reheating, use the air fryer again. Set it to 350°F and heat for about 5-7 minutes. This method helps restore the crunch. You can also use an oven, but the air fryer works best. Yes, you can easily make these tacos gluten-free. Use gluten-free breadcrumbs instead of panko. For the flour, almond flour or rice flour works great. Just make sure your tortillas are gluten-free too. Cooking fish in an air fryer usually takes about 10-12 minutes at 400°F. It’s best to flip the fish halfway through. This helps it cook evenly and become crispy. Always check for doneness; it should be golden brown. This blog post covered everything you need to make tasty air fryer fish tacos. We reviewed the key ingredients, from fresh fish to crispy panko breadcrumbs. The step-by-step instructions guide you through preparing, breading, and cooking your fish. We also shared tips for perfect texture and smart serving ideas. You can customize with different proteins and adjust flavors to your taste. By following these steps, you can enjoy delicious fish tacos at home. Now, it’s time to get cooking and impress your friends and family with your meal!

Crispy Air Fryer Fish Tacos

Indulge in the deliciousness of crispy air fryer fish tacos! These easy-to-make tacos feature golden-brown fish fillets, crunchy cabbage, and zesty pico de gallo, all wrapped in warm corn tortillas. Perfect for a quick dinner or a fun weekend meal, this recipe is sure to impress. Click through to explore the full recipe and learn how to make this tasty dish that everyone will love!
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Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lime juice

Corn tortillas (6-8)

1 cup cabbage, shredded

1/2 cup pico de gallo (store-bought or homemade)

1/4 cup cilantro, chopped

1 avocado, sliced

Optional: sour cream or yogurt for drizzling

Instructions
 

Start by preparing the fish. Pat dry the fish fillets with paper towels and cut them into strips.

    In a shallow bowl, prepare the breading station: In the first bowl, place the all-purpose flour mixed with paprika, garlic powder, cumin, salt, and pepper. In the second bowl, whisk the eggs until well combined. In the third bowl, place the panko breadcrumbs.

      Dredge each fish strip in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the panko breadcrumbs, pressing gently to adhere the crumbs well.

        Preheat your air fryer to 400°F (200°C) for about 5 minutes.

          Arrange the breaded fish strips in a single layer in the air fryer basket. Spray lightly with olive oil or cooking spray.

            Air fry the fish for about 10-12 minutes or until golden brown and crispy, flipping halfway through for even cooking.

              While the fish is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or directly in the microwave for about 15 seconds until pliable.

                Once the fish is cooked, assemble the tacos: Place a few strips of crispy fish on a warmed tortilla, top with shredded cabbage, pico de gallo, cilantro, and avocado slices.

                  Drizzle with lime juice and optionally sour cream or yogurt for added creaminess.

                    Serve immediately, enjoy!

                      Prep Time: 15 min | Total Time: 30 min | Servings: 4