Name: Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 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; ¼ tsp onion powder; ¼ tsp cumin; ½ tsp sea salt; ½ tsp cracked pepper; Olive oil spray or brush for fish; 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, more to taste; ¼ tsp cracked pepper; Tortillas; Extra lime juice for serving

Jump to Recipe· 4.8 from 51 reviews

If you’re on the hunt for a quick, fresh, and downright delicious weeknight dinner, you’re going to love this Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe. I’ve made it countless times, and it’s always a hit—crispy, flavorful fish paired with a zesty, creamy slaw that just sings with every bite. Whether you’re new to air frying or a seasoned pro, this recipe is friendly, forgiving, and seriously fan-freaking-tastic. Stick around, and I’ll walk you through all the secrets to getting these tacos perfectly crispy and bursting with flavor.

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Why This Recipe Works

Crispy yet Tender Fish: The air fryer crisps up the fish’s exterior without drying it out, giving you that perfect flaky texture every time.
Zesty Cilantro Lime Slaw: A creamy slaw with fresh lime and cilantro balances the smoky spices on the fish, adding brightness and crunch.
Quick & Simple Prep: This recipe comes together in about 20 minutes, perfect for busy nights or casual weekend dinners.
Customizable Flavor: The spice rub can be easily adjusted to suit your heat preference, making these tacos your own.

Air Fryer Fish Tacos with Cilantro Lime Slaw, fish tacos recipe, healthy fish tacos, easy air fryer tacos, quick weeknight dinner ideas - 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

Ingredients & Why They Work

This Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe shines because of its simple but impactful ingredients that complement each other perfectly—fresh fish, a bold spiced rub, and a bright, creamy slaw. When shopping, make sure your fish is fresh and firm; it makes all the difference!

Air Fryer Fish Tacos with Cilantro Lime Slaw, fish tacos recipe, healthy fish tacos, easy air fryer tacos, quick weeknight dinner ideas - 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: I love tilapia here for its mild flavor and flaky texture, but mahi mahi or cod work beautifully too.
Chili powder: Adds a warm, smoky base to the spice rub without overpowering the fish.
Oregano: Offers a subtle herbal note that balances the chili and cumin.
Garlic powder: Brings savory depth without any risk of burning (looking at you, fresh garlic!).
Paprika: Sweet and slightly smoky, it rounds out the spice mix nicely.
Cayenne pepper: Add cautiously for the perfect kick—you can always add more but never take it back!
Onion powder: Adds mellow onion flavor without the texture.
Cumin: The earthy warmth that gives these tacos a hint of southwestern flare.
Sea salt & cracked pepper: Enhances all the flavors and seasons the fish to perfection.
Cole slaw mix: The crunchy base for the slaw—pre-shredded saves time.
Mayonnaise: Creates a creamy, rich dressing for the slaw that balances acidity.
Lime juice: Freshly squeezed is key here—it brightens everything up and pairs perfectly with the fish spices.
Garlic clove (minced): Adds a punch of fresh flavor in the slaw.
Chopped cilantro: Fresh cilantro is non-negotiable in this recipe; it’s what gives the slaw its signature zip.
Sugar (optional): Just a touch helps mellow out the lime’s tartness if needed.
Tortillas: Choose your favorite—corn or flour—warmed before assembling for best results.
Olive oil spray or brush: Keeps the fish moist and helps the rub adhere without sogginess.

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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

I tend to keep the core recipe as-is because it’s so well balanced, but feel free to customize based on your heat tolerance and ingredient preferences. The spice blend is a great starting point, but I love to experiment.

Spice it up: When I want extra heat, I bump the cayenne up or add a dash of chipotle powder—it adds smoky heat that’s amazing with the lime slaw.
Make it lighter: Swap mayo for Greek yogurt in the slaw for tangier, lighter dressing—I do this when I’m watching calories but still want creaminess.
Try different fish: I once swapped tilapia for cod and loved the meatier texture, especially if you like your fish chunkier in the taco.
Gluten free: Use corn tortillas and double-check all seasonings to keep it gluten-free without sacrificing flavor.

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

Step 1: Prep and Spice That Fish

Start by patting your fish dry with paper towels to get rid of any excess moisture—this helps the spices stick and the fish crisp up better in the air fryer. Then combine all your dry spices in a small bowl and mix well. Brush or spritz your fish lightly with olive oil, then coat it generously with your spice blend on both sides, pressing it in gently. This step locks in flavor and ensures every bite is perfectly seasoned.

Step 2: Air Fry Your Fish to Perfection

Make sure to preheat your air fryer to 400°F before placing the fish in the basket. Spray the basket with oil, then lay the fish carefully inside—no turning or flipping needed to avoid breakage. Cook it for 8-10 minutes depending on fish thickness; you want it opaque and flaking easily with a fork. If you have a meat thermometer, 145°F internal temperature means you’re golden.

Step 3: Whip Up the Cilantro Lime Slaw

While the fish is cooking, toss together your cole slaw mix with mayonnaise, fresh lime juice, minced garlic, chopped cilantro, and just a touch of sugar if you like. Season with salt and pepper to taste. The slaw should be bright, tangy, and creamy—the perfect contrast to your spiced fish.

Step 4: Assemble Your Fish Tacos

Once the fish is done, carefully remove it from the air fryer and cut or flake it into taco-sized pieces. Warm your tortillas, then pile in the fish and top with a generous scoop of the cilantro lime slaw. Finish with an extra squeeze of lime for that fresh zing.

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

Don’t Overcrowd the Air Fryer: Give your fish space so the hot air can circulate and crisp each piece evenly.
Use Fresh Lime Juice: Bottled lime juice just doesn’t have the same zing and brightness for the slaw—and trust me, it makes a noticeable difference.
Check Thickness for Cook Time: Thicker fish takes longer, so use a thermometer or just add a few minutes extra if needed.
Skip the Flip: Turning fish breaks it apart; instead, cook it on one side and rely on the air fryer’s airflow to cook evenly.

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

Air Fryer Fish Tacos with Cilantro Lime Slaw, fish tacos recipe, healthy fish tacos, easy air fryer tacos, quick weeknight dinner ideas - 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 love topping these tacos with a few simple extras: a sprinkle of crumbled queso fresco or cotija cheese adds a creamy saltiness, slices of fresh avocado bring buttery richness, and a handful of chopped fresh cilantro takes the freshness up a notch. If you want a little heat, drizzle on some chipotle mayo or a splash of hot sauce.

Side Dishes

Some of my favorite sides include Mexican street corn (elote), black beans, or a simple cilantro lime rice. I also like to serve with a big green salad dressed in a light vinaigrette to balance the meal.

Creative Ways to Present

For parties, I like to set out all the taco components buffet-style—warm tortillas, fish, slaw, garnishes, and sauces—letting friends build their own. It’s fun, and everyone gets exactly what they want. You can also serve the slaw in small cups alongside fish chunks for a casual appetizer twist!

Make Ahead and Storage

Storing Leftovers

I store leftover fish and slaw separately in airtight containers in the fridge for 2-3 days. This keeps the slaw crisp and the fish from getting soggy. I find it’s best to assemble tacos fresh each time to keep everything tasting vibrant.

Freezing

I haven’t frozen the assembled tacos because the slaw tends to get watery when thawed, but you can freeze cooked spiced fish portions wrapped tightly. When ready to eat, thaw overnight in the fridge and reheat in the air fryer for best texture.

Reheating

Reheating in the air fryer for 2-4 minutes crisps the fish back up nicely, which I prefer over the microwave that can make it mushy. Warm your tortillas separately on the stove or in the microwave, then assemble fresh.

FAQs

Can I use frozen fish for this recipe?

Yes! Just make sure to thaw it completely and pat it dry before seasoning and air frying. Excess moisture can prevent a crispy crust.
What’s the best type of tortilla to use?

Both corn and flour tortillas work well here; it really comes down to preference. Warm them up before assembling to prevent cracking.
Can I make the cilantro lime slaw ahead of time?

Absolutely! Making the slaw a few hours ahead lets the flavors meld nicely, just give it a quick stir before serving.
How do I adjust the recipe for more or fewer servings?

Simply scale the ingredients proportionally. Fish cooks at the same temperature regardless of quantity, but cook in batches if your air fryer basket gets crowded.

Final Thoughts

This Air Fryer Fish Tacos with Cilantro Lime Slaw Recipe has become a go-to in my home because it’s fast, fresh, and endlessly satisfying. I love how the air fryer makes the fish crispy without fuss, and the slaw adds that perfect bright punch. Give it a try, and I bet you’ll find it’s just as easy to fall in love with these tacos as I have. Plus, they’ll impress without the stress—exactly what a weeknight dinner should be.