Name: Air Fryer Fish Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 pound firm white fish, see Notes; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 2 tablespoons lime juice; 1 cup fresh mango, diced; 1/2 jalapeno, finely chopped; 1/4 cup fresh cilantro, chopped; 1/2 teaspoon salt; 6 tortillas, see Notes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

air fryer fish tacos on a plate with beer on the side

What You Need To Make Air Fryer Fish Tacos

Firm White Fish – Cod, mahi mahi, and halibut are a few examples or firm white fish that would taste great in this recipe. I used wild caught cod fillets in my air fryer fish tacos and they cooked up perfectly flaky and delicious!

Smoked Paprika – Different from regular paprika, smoked paprika contributes this essence of smokiness to recipes that simply can’t be beat. If you don’t have smoked paprika at home, I highly recommend you go pick some up. It’s a great spice to use in all sorts of recipes and tastes especially delicious on fish, chicken, beef, and pork.

Tortillas – I use and love the Siete Almond Flour tortillas for all of my tacos! They’re a delicious grain-free tortilla that are pliable and hardly ever bottom out. However, you can use any kind of tortillas you’d like in this recipe. For a cheaper gluten-free alternative, I recommend corn tortillas. And if you’re not gluten-free, go ahead and use flour tortillas instead!

Adjust This Recipe To Your Diet

Make Them Air Fryer Chicken Tacos: Easily swap out the fish for a half a pound of boneless skinless chicken breast, then season and cook the chicken exactly how you would the fish in this recipe!

Make it Paleo: To make this dish paleo, use either Siete Grain-Free Tortillas or lettuce wraps in place of the tortillas.

Tips For Making Air Fryer Fish Tacos

Don’t forget to lightly coat your air fryer basket with a little bit of oil before placing the fish filets inside. Due to it’s light and flakiness, fish is at risk of sticking to the inside of the basket once cooked. Therefore, to avoid the hassle, quickly either sprits the inside of the basket with spray cooking oil or drizzle it with a little avocado oil before cooking!
Serve these air fryer fish tacos however you’d like. I love topping mine with sliced avocado and a little bit of chipotle mayo – YUM!
Store any leftovers in separate airtight containers in the fridge for up to 3 days. Avoid storing pre-assembled tacos in the fridge, since any moisture on the tortillas will sauce them to get soggy and break apart.

Air Fryer Fish Tacos

0 from 0 votes

Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these air fryer fish tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

Ingredients

For the fish:
1/2 pound firm white fish, see Notes
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
For the salsa:
2 tablespoons lime juice
1 cup fresh mango, diced
1/2 jalapeno, finely chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
For serving:
6 tortillas, see Notes

Directions

Mix together the chili powder, smoked paprika, garlic powder, and salt in a small bowl then evenly sprinkle over the fish.
Lightly coat the inside of air fryer basket with oil, then transfer fish to basket and cook at 400° Fahrenheit for 10 minutes.
While fish cooks, add all salsa ingredients to a bowl and toss to combine.
Warm tortillas then place a bed of homemade salsa and a few pieces of flaked fish into each taco.

Recipe Video

Notes

Firm White Fish: I used cod, though mahi mahi and halibut would work great as well!
Tortillas: I use and LOVE Siete Almond Flour Tortillas, though any tortillas will work in this recipe.

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The Story Behind This Recipe

I honestly only discovered mango salsa last year. Like I knew it existed, but never bothered to try it. To me, salsa had to always consist of mainly some type of tomato. And not to say that a tomato-based salsa isn’t still incredible, but this mango salsa is truly something else! It’s that perfect sweet and salty combo that makes my tastebuds dance. And to top it all off, we add just a hint of spice in there. Let me tell you, the only thing better than sweet and salty is sweet, SPICY, and salty! It’s a total game changer.

In this mango habanero salsa we get that delicious sweetness from juicy, ripe mangos, then add in the savory with some lime, cilantro, and lemon juice, THEN round it all out with a spicy kick from finely chopped habaneros. The fun thing about this salsa is that you can totally customize it to your taste and spice level. I use just half of a habanero to give this salsa that spicy almost smokey flavor without lighting my mouth on fire ?. But if you enjoy that burning sensation (RESPECT) go ahead and dice up an entire habanero. Though on the other end of things, if you reach for the “mild” salsa jar at the store then you can simply use just a quarter of a habanero in this mango habanero salsa!

What You Need To Make Mango Habanero Salsa

Mango – To know if your mangoes are ripe enough for this salsa, give it a gentle squeeze. If the mango is slightly soft, but not too squishy then it’s ready to go in this mango habanero salsa! You’re free to dice your mangoes however big or small you’d like for this recipe. And if you want a more pureed-style salsa, throw the diced mango in a few processor and give it a few pulses before mixing in the other ingredients.

Habanero – These teeny tiny little orange peppers pack a MAJOR punch. Be very careful when handling these peppers, avoid touching your face and especially your eyes during and after chopping. It’s also important that you finely chop the habaneros for this mango habanero salsa. Finely chopped peppers will be more evenly dispersed creating a perfectly subtle flavor rather than overwhelming your tastebuds by biting into larger pieces.

Adjust This Mango Habanero Salsa to Your Spice Level

Mild – Use 1/4 of a habanero pepper and be sure to dice it extra fine for your salsa.

Medium – Use 1/2 of a habanero pepper in your salsa, give it a taste then add more habanero as desired.

Hot – Go ahead, throw that entire habanero in your salsa, I admire your braveness!

Mango Habanero Salsa

0 from 0 votes

Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy

Servings

servings

Total time

minutes

This mango habanero salsa strikes the perfect balance between sweet and spicy! Ripe, juicy mangoes create the perfect base for this fun and flavorful salsa. This easy dip requires just 5 ingredients and takes only a few minutes to throw together. Prep a double (or heck, a triple!) batch of this mango habanero salsa for your next party as an exciting new recipe everyone will love – beware of double-dippers!