RecipesCooking Techniques

Air Fryer Fish Tacos

Air Fryer Fish Tacos

Golden brown panko-breaded cod fillets and a creamy red cabbage slaw are folded into charred corn tortillas in this fish taco recipe.


  • 3 cups shredded red cabbage (from 1 small [1 pound, 8 ounce] cabbage)
  • 1 cup coarsely chopped fresh cilantro, plus leaves for garnish
  • ⅓ cup mayonnaise
  • 2 tablespoons fresh lime juice (from 1 lime), plus eight wedges for serving
  • 1 teaspoon Mexican-style hot sauce (such as Cholula Original Hot Sauce)
  • ¼ teaspoon grated garlic (from 1 medium garlic clove)
  • 1 ½ teaspoons kosher salt, divided
  • ½ cup (about 2 1/8 ounces) all-purpose flour
  • 1 large egg, beaten
  • 1 ½ cups panko
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon chili powder, divided
  • 1 pound cod fillets (about 3/4-inch thick), cut evenly into 8 pieces and patted dry
  • 8 (6-inch) corn tortillas, charred
  • Thinly sliced radishes


  1. Stir together cabbage, cilantro, mayonnaise, lime juice, hot sauce, garlic, and 1/2 teaspoon of the salt in a medium bowl; set aside.
  2. Preheat air fryer to 400°F for 10 minutes. Place flour in a medium-size shallow bowl. Place egg in a second medium-size shallow bowl. Place panko, oil, and 1/2 teaspoon each of the cumin, chili powder, and salt in a third medium-size shallow bowl; stir to combine.
  3. Sprinkle cod evenly with remaining 1/2 teaspoon each cumin, chili powder, and salt. Working with 1 piece of cod at a time, dredge cod in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in panko mixture, pressing lightly to adhere. Place on a plate or baking sheet.
  4. Place half of cod pieces in an even layer in fry basket, leaving about 1/2-inch space between pieces. Cook until panko is golden brown and fish flakes easily with a fork, 8 to 10 minutes, carefully flipping halfway through cooking time. Transfer to a plate; loosely cover with aluminum foil, and keep warm. Repeat procedure with remaining cod pieces.
  5. Top each tortilla with 1 cod piece; squeeze 1 lime wedge over cod, and top with 1/4 cup cabbage mixture. Garnish with radishes.

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