Baja-style tacos without the fryer: white fish strips in a panko crust that the air fryer takes to genuinely crunchy, dressed with a sharp cabbage slaw and a smoky mayo. The slaw isn't a side. Its acidity against the hot crust is the whole reason fish tacos are good.
Everything you need
- 500 g firm white fish (cod, haddock), in 2 cm strips
- ⅓ cup (42 g) all-purpose flour
- 2 eggs, beaten
- 1½ cups (90 g) panko breadcrumbs
- 1 tsp (2 g) smoked paprika
- 1 tsp fine salt
- 8 small tortillas
- 2 cups white cabbage, finely shredded
- 2 lime, 1 juiced, 1 in wedges
- ⅓ cup (75 g) mayonnaise
- 2 tsp chipotle paste
- oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Toss the cabbage with the juice of one lime and a pinch of salt. Set aside to soften while everything else happens.
For this step
- 1 tsp fine salt
- 2 cups white cabbage
- 2 lime
-
Stir the chipotle paste into the mayo, loosening with a teaspoon of water to a drizzling consistency.
For this step
- 2 tsp chipotle paste
-
Set up three dishes: flour with half the salt, beaten egg, and panko mixed with paprika and the rest of the salt. Coat each fish strip flour, egg, then panko, pressing the crumbs on.
For this step
- 500 g firm white fish (cod
- ⅓ cup (42 g) all-purpose flour
- 1½ cups (90 g) panko breadcrumbs
- 1 tsp (2 g) smoked paprika
- 1 tsp fine salt
-
Preheat to 200°C / 400°F for 3 minutes. Spray the strips well on all sides and lay them in with space between.
For this step
- oil spray
-
Air fry for 8 to 10 minutes, turning gently at 5, until deep gold and flaking inside.
-
Warm the tortillas in the basket for 30 seconds. Build: slaw, fish, chipotle mayo, coriander if you like, lime wedge on the side.
For this step
- 500 g firm white fish (cod
- 8 small tortillas
- 2 lime
- 2 tsp chipotle paste
Tap a step to check it off. Your place is saved on this device.
Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Press the panko onto the fish like you mean it. Crumbs that are resting loose end up in the basket, not on the taco.
- Salt the slaw early. Ten softened minutes makes it cling to the taco instead of rolling off in shreds.
Make it your own
- Swap the fish for the coconut shrimp from that recipe for prawn tacos.
- A handful of pickled red onion lifts the whole plate for nearly no work.
Storing & reheating
Components keep separately for 2 days, and assembled tacos keep for zero minutes. Re-crisp fish at 190°C for 3 minutes.
Frequently asked
What fish is best for fish tacos?
A firm, mild white fish: cod, haddock or pollock. They hold together through breading and cooking and stay sweet against the chipotle and lime.
How do you keep breaded fish crispy in an air fryer?
Panko rather than fine crumbs, oil sprayed on every surface, space in the basket, and serving straight away. Panko toasts into an open, crunchy crust that fine crumbs can't match.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.