Air Fryer Fish Tacos

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These Air Fryer Fish Tacos are healthy, flavour-packed and ready in 30 minutes. Served with a fresh mango salsa for an easy dinner.

Prep Time15

Cook Time10

Marinating time20

Total Time50

Course: Family Dinners

Cuisine: Mexican

Servings: people

Calories: 397kcal

Author: Marianne Rogerson

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.

Notes

What Fish to Use? 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.

Taco Seasoning: I make my own homemade taco seasoning. I make this in batches then store it 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 or whole (just chop them yourself). You can also substitute with chipotle powder.

Mango Salsa: Don't like avocado? Just leave it out and add extra mango. Don't like mango? Try this fresh tomato pico de gallo recipe instead.

Nutrition