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White FishEasy
Air Fryer Fish Tacos — Crispy Without the Deep Fryer
Prep: 15 minCook: 10 minServes: 4
Fish tacos don't need a deep fryer. The air fryer gives you that same shatteringly crispy exterior with way less oil and zero mess. Use any firm white fish — cod, mahi, snapper, or tilapia — and you've got a weeknight dinner that tastes like a beachside cantina.
Preheat air fryer to 400°F (200°C). Pat fish dry and cut into 2-inch strips.
Set up breading station: flour bowl → beaten egg bowl → panko bowl.
Season flour with chili powder, cumin, salt, and pepper.
Dredge each strip: flour (shake off excess), egg (let drip), panko (press firmly).
Spray air fryer basket with oil. Arrange strips in a single layer — don't overlap.
Spray the tops of the strips with oil. Air fry at 400°F for 8 minutes.
Flip and spray again. Cook 2-4 more minutes until golden and 145°F internal.
Warm tortillas on a dry skillet or in the microwave wrapped in damp paper towel.
Build tacos: fish, cabbage, crema, pico, avocado, squeeze of lime.
Panko is the key to air fryer crispiness — don't substitute regular breadcrumbs. For extra crunch, toast the panko with a little oil in a pan before breading. Mahi-mahi and snapper are the best choices; they stay firm and don't fall apart in the air fryer.
