These Air Fryer Fish Tacos are healthy, flavour-packed and ready in 30 minutes. Served with a fresh mango salsa for an easy dinner.
These Air Fryer Fish Tacos are one of my favourite easy weeknight dinners. They're fresh, healthy and packed with flavour, yet can be on the table in around 30 minutes.
The fish is coated in a simple smoky spice marinade before being cooked in the air fryer until perfectly flaky with lightly charred edges. The smoky flavour of the fish pairs beautifully with the fresh, zesty mango salsa, creating a light meal that feels a little bit special without requiring much effort.
Best of all, the air fryer gives you that lovely grilled effect, with minimal effort. While the fish is marinating, you can prepare the mango salsa and have dinner ready in no time.
Not a fan of mango salsa? Try this easy Pico de Gallo recipe instead for a delicious fresh tomato salsa.
Why You'll Love This Recipe
- Fresh, healthy and packed with flavour.
- Ready in around 30 minutes, making it perfect for busy weeknights.
- The air fryer gives the fish lightly charred edges without needing a barbecue.
- The sweet and zesty mango salsa pairs perfectly with the smoky fish.
- Easy to customise with your favourite toppings and sauces.
Ingredients
You will need the following ingredients for this recipe. Exact quantities can be found in the recipe card at the bottom of this post.
For the Fish:
- Fish - the best option is a white fish with a mild flavour and flaky texture. My favourite fish for these tacos is flathead, which is easy to find here in Australia. The fillets are thin, cook quickly, and flake nicely. I often use red snapper too. Other good options include cod, ling, halibut, mahi mahi or tilapia. If using frozen fish, make sure it is completely thawed and patted dry before marinating.
- Limes
- Olive Oil
- Taco seasoning - I make my own homemade taco seasoning. I make this in batches then store in the pantry so it's easy to scoop out when needed. It's easy to make your own, or alternatively, use a shop-bought version.
- Chipotle peppers - these smoked, dried jalapeno peppers are generally sold in cans or jars in adobo sauce. They add a wonderful smoky spicy flavour to the tacos. You can buy them chopped like in the photo above, or whole (just chop them yourself). You can also substitute with chipotle powder.
- Garlic
- Coriander
For the Mango Salsa:
- Mangoes
- Avocado (feel free to leave out if you aren't a fan of avocado, just add extra mango)
- Red bell pepper
- Red onion
- Coriander
- Red chilli
- Limes
- Salt
To Serve:
- Tortillas
- Coriander leaves
- Lime wedges
How to make Fish Tacos in the Air Fryer
These air fryer fish tacos are so easy to make, which is why they are on regular rotation in my house!
Full instructions with exact steps can be found in the recipe card at the end of this post.
All you need to do is make up the marinade, marinate the fish for 20 minutes and then cook in the air fryer.
I always recommend pre-heating your air fryer for 5 minutes first and spraying with olive oil before placing food in the basket.
While the fish is marinating, you can use the time to make the mango salsa, and your dinner can be ready in around 30 minutes!
How to make the Mango Salsa
To make the mango salsa, just chop up all the ingredients, squeeze over some lime juice and add salt to taste. Taste to see what you think, and add more lime juice or salt to your liking.
How to Serve Fish Tacos
These fish tacos are a complete meal on their own, but if you're feeding a crowd, they're also great served with Mexican rice, black beans or tortilla chips and guacamole.
I always serve this meal 'family style', where everybody helps themselves.
I load up the table with:
- a plate of soft flour tortillas (warm them through for a couple of minutes in the air fryer first)
- a bowl of mango salsa
- some wedges of lime
- some additional coriander leaves
- a bowl of sour cream
- some spicy jalapeno sauce for those that want an extra kick
To assemble, flake the fish into chunks and load it into warm tortillas. Top with the mango salsa, sour cream, coriander and a squeeze of lime juice.
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Air Fryer Fish Tacos
Ingredients
For the Fish Tacos
- 600 g white fish fillets (boneless) Flathead, red snapper, cod, ling, halibut, mahi mahi or tilapia are all good options. See notes for more info.
- 3 tablespoon olive oil
- zest of half a lime
- 3 tbsp lime juice
- 1.5 tbsp taco seasoning see notes
- 1 tablespoon chopped chipotle peppers see notes. Can be spicy, so adjust to suit your palate.
- 3 cloves garlic crushed
- handful of coriander leaves
For the mango salsa
- 2 ripe mangoes finely diced
- 1 ripe avocado finely diced
- ½ red bell pepper deseeded & finely diced
- ½ small red onion finely sliced
- 1 red chilli finely diced
- handful coriander leaves aka cilantro, roughly chopped or torn
- 1 lime
- ¼ teaspoon salt or to taste
To serve
- soft flour tortillas
- lime wedges
- sour cream
- extra coriander leaves
- hot jalapeno sauce for those who like an extra kick
Instructions
To make the fish tacos
- First make the marinade: add the oil, lime zest, lime juice, taco seasoning, chipotle peppers, garlic and coriander leaves to a bowl and mix well. Now add the fish, make sure it is well coated with the marinade (I usually place the marinade and fish into a ziploc bag, which makes it easy to gently massage the marinade into the fish) and place in the fridge for 10-30 minutes.
- Pre-heat the air fryer to 200 C / 400 F. Spray the basket with olive oil. Add the marinated fish to the basket and cook for around 8-10 minutes. Note: The time it takes to cook will depend on the thickness of your fish fillets. I find that thin flathead fillets can be ready in as little as 6 minutes.
To make the mango salsa
- Finely dice the mango, avocado, red pepper, red onion and red chilli. Add to a bowl with the chopped/torn coriander leaves and mix well.
- Squeeze over the lime juice and sprinkle over the salt. Taste and adjust - adding more lime juice or salt to your liking.
To serve
- To assemble, flake the fish into chunks and load it into warm tortillas. Top with the mango salsa, sour cream, coriander and a squeeze of lime juice.
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