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Three air fried fish tacos on a white plate.
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5 from 2 votes

Air Fryer Tilapia Tacos with Cilantro Lime Slaw

These air fried tilapia fish tacos are packed with flaky, seasoned fish and topped with a flavorful slaw for the perfect balance of crunch and flavor. Simple to make recipe and ready in under 30 minutes for a quick weeknight dinner.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Weeknight Dinner
Cuisine: American, Mexican
Servings: 6 tacos
Calories: 182kcal
Author: Lori

Equipment

Ingredients

For the Fish Tacos

  • 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 to 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.
    4 tilapia fish fillets
  • Combine the garlic and taco seasoning in a small bowl. Sprinkle the seasoning blend evenly over the fish.
    1/2 Tablespoon garlic powder, 2 Tablespoons taco seasoning
  • 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.
    2 cups coleslaw mix, 2 limes, 2 Tablespoons fresh cilantro
  • 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.
    6 small corn tortillas
  • 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, thinly sliced radish or lime wedges.
  • Store leftover fish and slaw in separate airtight containers for 3-4 days.

Nutrition

Serving: 1taco | Calories: 182kcal | Carbohydrates: 16g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 143mg | Potassium: 462mg | Fiber: 3g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg