Air Fryer Fish Tacos Crispy

How to Make Air Fryer Fish Tacos Crispy

1. 1

   Step 1: Make the elote-style slaw

   Heat a medium skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the corn and char for 3–4 minutes, stirring occasionally, until you get some browned kernels; transfer to a bowl to cool slightly. Stir the charred corn with the shredded cabbage, mayonnaise, the juice of half the lime, and crumbled cotija; season with salt and pepper and set aside to meld while you prepare the fish.

   For this step

   • 4 cupsGreen cabbage, thinly shredded
   • 1 cupCorn kernels (frozen, thawed or canned, drained)
   • 1/2 cupCotija cheese, crumbled
   • 1/3 cupMayonnaise
   
2. 2

   Step 2: Prep and bread the fish

   Pat the fish dry and cut into 8 taco-sized strips. Beat the eggs in a shallow bowl; place panko in a second shallow bowl and season lightly with salt and pepper. Dip each fish strip into the egg, press into the panko to coat completely, and set on a plate ready for the air fryer.

   For this step

   • 1 1/2 lbWhite fish fillets (cod, tilapia or haddock), about 1–1.5" thick
   • 2 largeLarge eggs
   • 1 1/2 cupsPanko breadcrumbs
   
3. 3

   Step 3: Air-fry until golden and flaky

   Preheat the air fryer to 400°F (200°C). Lightly brush or spray the remaining 1 tablespoon of olive oil on both sides of the breaded fish strips and arrange them in a single layer in the basket (work in batches if needed). Air-fry 8–10 minutes, flipping halfway, until crust is golden and internal temperature reaches 145°F (63°C); remove and let rest 1–2 minutes.
   
4. 4

   Step 4: Warm the tortillas

   Warm the corn tortillas directly over a gas flame, in a dry skillet, or in the air fryer for 1 minute per side until pliable and slightly toasted. Keep them covered in a towel to stay warm while you assemble the tacos.

   For this step

   • 8 tortillaCorn tortillas
   
5. 5

   Step 5: Assemble and finish the tacos

   Divide the slaw among the warmed tortillas, top with a piece or two of the crispy fish, and finish with an extra sprinkle of cotija and a squeeze of the remaining lime. Serve immediately; offer chili powder or hot sauce at the table for those who want extra heat.
   

1. Heat a medium skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the corn and char for 3–4 minutes, stirring occasionally, until you get some browned kernels; transfer to a bowl to cool slightly. Stir the charred corn with the shredded cabbage, mayonnaise, the juice of half the lime, and crumbled cotija; season with salt and pepper and set aside to meld while you prepare the fish.
2. Pat the fish dry and cut into 8 taco-sized strips. Beat the eggs in a shallow bowl; place panko in a second shallow bowl and season lightly with salt and pepper. Dip each fish strip into the egg, press into the panko to coat completely, and set on a plate ready for the air fryer.
3. Preheat the air fryer to 400°F (200°C). Lightly brush or spray the remaining 1 tablespoon of olive oil on both sides of the breaded fish strips and arrange them in a single layer in the basket (work in batches if needed). Air-fry 8–10 minutes, flipping halfway, until crust is golden and internal temperature reaches 145°F (63°C); remove and let rest 1–2 minutes.
4. Warm the corn tortillas directly over a gas flame, in a dry skillet, or in the air fryer for 1 minute per side until pliable and slightly toasted. Keep them covered in a towel to stay warm while you assemble the tacos.
5. Divide the slaw among the warmed tortillas, top with a piece or two of the crispy fish, and finish with an extra sprinkle of cotija and a squeeze of the remaining lime. Serve immediately; offer chili powder or hot sauce at the table for those who want extra heat.