Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe

ByTaylor
Jump to Recipe· 4.7 from 11 reviews

If you’re craving a quick, fresh, and just downright tasty dinner that’ll have you hooked from the first bite, this Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe is where it’s at. Trust me, these fish tacos are crispy on the outside, tender on the inside, and paired with a zesty cilantro lime slaw that just takes it to the next level. Plus, using the air fryer makes things super simple and cuts down on the mess—score!

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Why This Recipe Works

  • Air Fryer Magic: It crisps the fish perfectly without drowning it in oil, giving you that light, flaky bite you want in tacos.
  • Flavor-Packed Spice Rub: The combination of chili powder, cumin, garlic, and a hint of cayenne adds just the right kick and warmth.
  • Fresh, Tangy Slaw: The cilantro lime slaw brings a refreshing crunch and brightness that balances the savory fish beautifully.
  • Quick & Easy Prep: From start to finish, this recipe fits into a busy weeknight dinner without sacrificing flavor or freshness.
Air Fryer Fish Tacos Cilantro Lime Slaw, healthy fish tacos, crispy fish tacos, easy fish taco recipe, seafood tacos - Three soft white tortillas are placed on a white plate on a white marbled surface. Each tortilla holds a layer of golden-brown crispy fish pieces topped with a colorful mix of shredded purple and white cabbage, sliced carrots, and green herbs. Fresh green cilantro leaves are scattered on top and around the plate. Lime wedges are placed on the side of the plate and near it. A small white bowl with extra cabbage slaw and another with extra cilantro are also visible. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe plays a role—from the flaky fish foundation to the creamy, zesty slaw that jazzes things up. Here’s why I love these ingredients and why I think you will too.

Air Fryer Fish Tacos Cilantro Lime Slaw, healthy fish tacos, crispy fish tacos, easy fish taco recipe, seafood tacos - Flat lay of a fresh whole tilapia fish fillet with natural skin texture, a small pile of chili powder, oregano, garlic powder, paprika, cayenne pepper, onion powder, and cumin spices each in separate small white ceramic bowls, a small bowl of sea salt, a small bowl of cracked black pepper, a crisp cole slaw mix of shredded green and purple cabbage and carrots in a simple white bowl, a small white bowl with mayonnaise, a small white bowl holding bright green chopped cilantro, a halved fresh lime showing the juicy pulp, a whole peeled garlic clove, a white ceramic bowl with lime juice, soft white corn tortillas stacked neatly, all ingredients arranged symmetrically and with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Tilapia or white fish: Mild-flavored and flaky, these fish are perfect because they soak up spices well and cook quickly in the air fryer.
  • Chili powder, cumin, and paprika: These spices deliver warm, earthy tones that make the fish flavorful without overpowering the natural taste.
  • Cayenne pepper: Just a dash to give a hint of heat—you can dial it up or down depending on your spice tolerance.
  • Garlic and onion powder: Essential pantry staples that layer in savory depth.
  • Cole slaw mix: Shredded cabbage and carrots add crunch and a cool contrast to the warm fish.
  • Mayonnaise: Provides richness and a creamy texture that clings to the slaw.
  • Lime juice: Adds brightness and tartness, cutting through the richness and enhancing freshness.
  • Cilantro: The green magic that adds herby, citrusy notes crucial to that classic taco slaw flavor.
  • Sugar (optional): Balances the lime’s acidity if needed.
  • Sea salt and cracked pepper: The simple seasoning heroes that bring it all together.
  • Tortillas: The perfect handheld vessel—soft but sturdy enough to hold all that delicious filling!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe is how flexible it is—you can swap in what you love or what you have on hand. I often play around with the spice levels and garnishes to keep things exciting.

  • Spice it up: I sometimes add smoked chipotle powder for a smoky twist that pairs insanely well with the tangy slaw.
  • Swap the fish: If tilapia isn’t your thing, mahi mahi or cod works just as well—just keep an eye on cooking times depending on thickness.
  • Dairy tweak: Sub mayo in the slaw with Greek yogurt for a lighter, tangier option that still gives you creaminess.
  • Make it vegan: Use crispy air-fried tofu or cauliflower bites with the same slaw for a plant-based spin.

Step-by-Step: How I Make Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe

Step 1: Prep the Spiced Fish

Start by patting your fish dry—that’s key for getting the spices to cling and the air fryer to crisp things up nicely. Mix your chili powder, cumin, garlic powder, paprika, cayenne, onion powder, sea salt, and cracked pepper in a small bowl. Then, brush the fish lightly with olive oil and smother it generously with your spice mix. Don’t be shy here; press it in gently so it really sticks. A quick spritz of oil on top helps lock in moisture and creates that crispy exterior.

Step 2: Air Fry to Perfection

Preheat your air fryer to 400°F (that’s the magic temp I always use). Place the fish in the basket—don’t flip it while it cooks to avoid breaking it apart. Air fry for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork. If you have a thermometer handy, you’re aiming for 145°F internal temperature. Thicker cuts might need a minute or two more, so keep an eye.

Step 3: Whip Up the Cilantro Lime Slaw

While the fish cooks, toss together your cole slaw mix with mayonnaise, lime juice, minced garlic, chopped cilantro, salt, and pepper. Sometimes I throw in a little sugar to balance the lime’s tartness—it’s all about tasting as you go and adjusting until it sings. This fresh slaw is my secret weapon for punchy taco flavor.

Step 4: Assemble and Enjoy

Once the fish is cooked, break it into bite-sized pieces and pile it into warm tortillas. Top generously with the cilantro lime slaw and finish with an extra squeeze of lime for that zesty kick. Each bite is a balance of crispy, creamy, fresh, and spicy—you’re going to love it!

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Pro Tips for Making Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe

  • Uniform Fish Thickness: I find that trimming the fish to roughly the same thickness helps it cook evenly in the air fryer, so you don’t end up with dry edges or undercooked centers.
  • No Flipping Necessary: It’s tempting, but resist flipping the fish in the air fryer—it fragile and falls apart easily. The hot circulating air cooks it evenly without flipping.
  • Layer Slaw Carefully: If you plan to make these ahead, keep the slaw separate until serving to avoid soggy tacos.
  • Oil Spray = Crispiness: A quick spritz of oil on both the fish and air fryer basket helps achieve that perfect crispy finish without excess fat.

How to Serve Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe

Air Fryer Fish Tacos Cilantro Lime Slaw, healthy fish tacos, crispy fish tacos, easy fish taco recipe, seafood tacos - The image shows a white plate holding three soft tortillas at the bottom, each topped with golden-brown spiced fish pieces that have a slightly crispy texture. On top of the fish, there is a colorful coleslaw made of vibrant purple cabbage, white cabbage, and thin slices of carrot mixed with a creamy dressing. Green cilantro leaves are placed fresh on both the tortillas and plate edges. Two lime wedges are placed on the side of the plate for garnish. The setting includes a white marbled surface with a small white bowl of lime wedges in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of layering on a few garnishes to elevate these tacos even more. Fresh avocado slices add creaminess, a sprinkle of crumbled queso fresco brings a salty dimension, and extra chopped cilantro on top gives that herbaceous pop which I crave. If you’re into heat, drizzle some chipotle mayo or hot sauce over the top—you can make it as spicy as you like!

Side Dishes

I usually serve these fish tacos with a side of black beans or Mexican street corn for that authentic street food vibe. A simple cilantro lime rice is also a great way to round out the meal and soak up any extra slaw dressing you drizzle on your plate.

Creative Ways to Present

For a fun twist at parties, I sometimes make mini fish taco sliders using small tortillas and set up a toppings bar with different salsas, guacamole, and pickled onions. It turns dinner into a hands-on experience everyone loves. Serving these tacos on colorful plates with lime wedges adds a cheerful, festive look that makes eating even more enjoyable.

Make Ahead and Storage

Storing Leftovers

I like to store leftover fish and slaw separately in airtight containers in the fridge. This keeps the slaw fresh and crisp, and the fish stays tender. They last about 2-3 days, making for easy next-day lunches or quick dinners.

Freezing

While I prefer eating these fresh, you can freeze the spiced fish before cooking if you’re prepping ahead. Just thaw completely in the fridge before air frying. The slaw doesn’t freeze well due to the mayo, so keep that fresh for best texture and flavor.

Reheating

To reheat leftovers, pop the fish back in the air fryer for 2-4 minutes at 350°F to revive that crispy exterior. Avoid the microwave if you can—I’ve found it makes the fish rubbery and the texture less appealing.

FAQs

  1. Can I use frozen fish for this Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe?

    You can! Just be sure to fully thaw and pat the fish dry before seasoning. Excess moisture can prevent the fish from crisping properly in the air fryer.

  2. What if I don’t have an air fryer? Can I bake the fish instead?

    Absolutely! Bake the fish at 400°F for about 15 minutes on parchment paper until flaky and cooked through. While you won’t get quite the same crispiness, it’s still delicious and easy to do.

  3. How can I make the slaw ahead of time without it getting soggy?

    Mix the slaw dressing separately and toss it with the cole slaw mix just before serving. This keeps the cabbage crunchy and the flavors bright.

  4. What type of tortillas work best for these fish tacos?

    I prefer soft corn tortillas because their subtle flavor complements the fish and slaw without overpowering them. Warm them just before serving to keep them pliable and tasty.

Final Thoughts

This Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe has quickly become one of my trusty go-to dinners because it’s fast, fresh, and endlessly satisfying. The balance of flavors and textures just hits the spot every time, and with a little practice, you’ll have them down to a perfect, fuss-free weeknight meal too. I can’t wait for you to try it and make it your own—you might just find it becoming a family favorite like it is in my kitchen!

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Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Taylor
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Mexican
  • Diet: Low Lactose
Print Recipe

Description

These Air Fryer Fish Tacos with Cilantro Lime Slaw are a quick, flavorful, and healthy meal option. Featuring tender, spiced white fish cooked to perfection in the air fryer and topped with a tangy, creamy cilantro lime slaw, these tacos are perfect for a delicious weeknight dinner or casual gathering.

Ingredients

For the Fish:

  • 1 ½ lb tilapia or white fish (mahi mahi, cod, etc.)
  • 1 tsp chili powder
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper (adjust for spiciness)
  • ¼ tsp onion powder
  • ¼ tsp cumin
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • Olive oil for brushing and spraying

For the Cilantro Lime Slaw:

  • 2½ cups cole slaw mix
  • 3 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • ⅓ cup chopped cilantro
  • ½ tsp sugar (optional)
  • ¼ tsp sea salt (adjust to taste)
  • ¼ tsp cracked black pepper

For Taco Assembly:

  • Tortillas
  • Extra lime juice for serving

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine chili powder, oregano, garlic powder, paprika, cayenne pepper, onion powder, cumin, sea salt, and cracked pepper. Mix well to create the spice rub.
  2. Season the Fish: Pat the fish dry with paper towels. Lightly spray or brush the air fryer basket with oil to prevent sticking. Lay the fish in the basket and brush it with olive oil. Generously coat the fish with the spice rub, pressing it gently to adhere. Spritz the top of the fish with a bit more oil to keep it moist during cooking.
  3. Air Fry the Fish: Preheat the air fryer to 400°F. Cook the fish for 10 minutes or until it becomes opaque and flakes easily with a fork. The internal temperature should reach 145°F for safe consumption. Do not flip the fish during cooking to prevent it from breaking apart.
  4. Make the Cilantro Lime Slaw: While the fish cooks, combine the cole slaw mix, mayonnaise, lime juice, minced garlic, chopped cilantro, sugar (if using), sea salt, and cracked pepper in a bowl. Toss well to combine and adjust seasoning and lime juice to taste.
  5. Assemble the Tacos: Remove the cooked fish from the air fryer basket and cut it into small pieces. Place the fish in tortillas and top generously with the cilantro lime slaw. Squeeze extra lime juice over the tacos before serving.
  6. Storage and Reheating: Store any leftover fish in an airtight container in the refrigerator for 2-3 days. To reheat, air fry the fish at 400°F for 3 minutes or until heated through.

Notes

  • If you don’t have an air fryer, bake the fish at 400°F for about 15 minutes on parchment paper until cooked through and flaky.
  • Thicker fish fillets will require longer cooking times. Use a thermometer to ensure the internal temperature reaches 145°F.
  • Avoid flipping the fish in the air fryer to prevent it from falling apart; you may line the basket with parchment paper if preferred.
  • Adjust cayenne pepper to control the heat level of the fish seasoning.
  • The cilantro lime slaw can be made ahead and stored in the refrigerator to enhance flavors.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 480 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 65 mg

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