Air Fryer Tilapia Tacos with Cilantro Lime Slaw
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Air fryer tilapia tacos are flavorful, flaky, and topped with a cilantro lime slaw for added flavor and extra crunch. This easy recipe is ready in just 20 minutes from start to finish, making it a quick weeknight dinner.
If you’re looking to brighten up your taco Tuesday rotation look no further than tilapia fish tacos. Reminiscent of amazing food truck tacos, this easy dinner is sure to become one of your favorite meals. And the best part is you don’t have to leave home to enjoy them!
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One reason we make these tacos with tilapia is because it has a mild flavor that pairs well with the seasonings. And the mellow flavor means it’s a fish the whole family will enjoy, including most picky eaters. Tilapia is also an affordable option compared to other varieties, making it budget friendly, too.
You guys know my love of tacos runs deep! That being said I think this simple recipe would be delicious made with shrimp or cod and topped with the cabbage slaw or a remoulade sauce. If you’re looking to take the meal over the top, make a batch of this authentic horchata recipe for a refreshing beverage.
Fish Taco Ingredients
- tilapia fish fillets – fresh or frozen fillets can be used, but be sure to thaw frozen fillets before cooking.
- garlic powder and taco seasoning – makes the dish extra flavorful.
- corn tortillas – we use the small ones.
Quick Cilantro Lime Slaw Ingredients:
- coleslaw mix – store-bought is the easiest, but you can shred your own cabbage if you have time.
- limes – we are using the juice, which compliments the fish.
- fresh cilantro – it’s refreshing and adds a burst of flavor.
How to Make Air Fryer Tilapia Tacos
Preheat the air fryer to 300 degrees F. Select a pie pan or oven-safe dish that fits your air fryer basket. Lightly grease the pan with cooking oil (an oil mister works great).
Rinse the fish pieces and pat them dry (this helps the seasoning stick to the filets).
Make the simple spice blend by combining the garlic powder and taco seasoning in a small bowl then sprinkle evenly on both sides of the tilapia.
Place the filets in the shallow dish in an even layer, then place the dish in the air fryer basket and cook for 10 minutes, flipping them halfway through.
Combine the slaw mix, lime juice, and cilantro in a medium bowl while the fish cooks.
Remove the fish from the air fryer and chop into bite-size pieces with a wooden spoon to break them up.
Warm the tortillas in the microwave or air fryer. Divide the fish bites evenly between each tortilla, top with the cabbage slaw and finish with a couple squeezes of fresh lime juice if desired.
Tips for Making
- Before seasoning, make sure the tilapia is dry to ensure the spice mixture sticks to the fish.
- Place the fish in a single layer in the pan for even cooking.
- Cooking time may vary based on the thickness of the filets. We recommend checking at the halfway point and adjusting the cook time if needed.
- Don’t overcook the fish. It’s done when it has a white opaque color and the fish flakes easily with a fork.
- Avoid flipping the fish more than once so the filets don’t break apart.
- When making more than 4 filets at a time, cook in batches. If needed, transfer the tilapia to a separate pan and turn the oven onto its lowest setting to keep it warm while you finish cooking.
Substitutions and Variations
- Fish: you can use any mild, flaky white fish like cod or mahi mahi in this taco recipe.
- You can use a homemade taco seasoning blend in place of the store bought mix.
- If you like Cajun flavors you’ve got to try this copycat Hello Fresh blackening spice recipe in place of the seasoning mix.
- If desired, use small flour tortillas or make homemade tortillas.
- Topping ideas: crumbled Cotija cheese, avocado crema, sour cream, avocado slices or chunks and thinly sliced radish.
- Add a couple shakes of hot sauce if you like your tacos on the spicier side.
- Serve with additional lime wedges.
- Use the cooked tilapia to make fish taco bowls. Start with scoops of your favorite rice (white, brown or cauliflower), then add the cabbage slaw, top with black beans, corn, chopped veggies and finish with a squeeze of lime juice.
What to Serve With
When we make air fryer fish tacos we like to keep the side dishes easy, like fire roasted corn and chorizo dip, onion rings, tater tots, Mexican street corn or sweet potato wedges.
They also pair well with a simple salad, a serving of baked beans, or a batch of hushpuppies.
How to Store
We recommend storing the fish separately from the slaw. Leftover fish can be kept in an airtight container in the refrigerator for up to 4 days.
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Air Fryer Recipes
**Save Air Fryer Tilapia Taco Recipe for Later**
Air Fryer Tilapia Tacos
Equipment
- Air fryer accessory kit
Ingredients
- 4 tilapia fish fillets, (fresh or thawed if frozen)
- 1/2 tablespoon garlic powder
- 2 tablespoons taco seasoning
- 6 small corn tortillas
Quick Slaw Ingredients:
- 2 cups coleslaw mix
- 2 limes
- 2 tablespoons fresh cilantro, chopped
Instructions
- Pre-heat air fryer at 300° F.
- Spray a pie pan with a light coating of oil and set aside. Make sure the pie pan or dish fits your basket before starting.
- Rinse and pat dry the fillets with a paper towel.
- Combine the garlic and taco seasoning in a small bowl. Sprinkle the seasoning blend evenly over the fish.
- Cook fillets for 10 minutes, carefully flipping them with a spatula after 5 minutes. Cook until fish is an opaque white color and flakes easily.
- While the fish is cooking, prepare the slaw. Combine the slaw mix, cilantro and lime juice and toss to coat and set aside.
- Carefully remove the pan of fish from the basket. Use a wooden spoon or spatula to chop the fillets, breaking them up and turning to coat with the seasonings.
- Warm the tortillas in the air fryer or microwave.
- Divide the fish evenly between the tortillas and top with slaw.
Notes
- Make sure the fish is dry before seasoning.
- You can substitute any mild flaky white fish, like cod or Mahi Mahi.
- The cooking time may vary based on the thickness of this fish fillets.
- Optional toppings: crumbled Cotija cheese, sour cream, Crema, avocado slices or chunks or thinly sliced radish.
- Store leftover fish and slaw in an airtight container for 3-4 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
