Making Air Fryer Fish Tacos

Jackie Richardson whips up these simple and delicious air fryer fish tacos with cabbage slaw, using frozen rockfish filets. ~ The Editors

I love making and eating taco dinners. I’ve written previously about my easy crockpot venison tacos (made with beer – so tender), and this time decided to make a fish taco using my air fryer. I used this recipe for the fish, and my favorite slaw recipe from these shrimp tacos. I had Rockfish filets from Wild Alaskan Company in my deep freezer, so that is what I used for these tacos. However, I believe any white fish filet would work well.

Making the Slaw

I make this slaw anytime I whip up seafood tacos (shrimp or fish). I follow this recipe, and omit the jalapeno pepper since my kids aren’t fans of spice. Here are the ingredients I used to make the slaw:

• 1 cup finely chopped red & green cabbage
• 2 TBSP apple cider vinegar
• 1 TBSP honey
• Juice of 1 lime
• Salt to taste

Fish Tacos in the Air Fryer

As the fish defrosted, I quickly threw together spices per this recipe. These are used to coat each filet on both sides. Again, I omitted the spicy ingredients:

• 1/2 TSP oregano
• 1/2 TSP garlic powder
• 1/2 TSP paprika
• 1/4 TSP onion powder
• 1/4 TSP cumin
• Salt & pepper to taste

Next, I made a quick dressing for the adults, by combining equal parts Ranch dressing and Sriracha sauce.

Then, I preheated my air fryer to 400°F. Next, I cooked the filets in batches for 5 to 6 minutes, until the internal temperature reached 145°F. The filets fell into large chunks as they were transferred from the air fryer.

To serve these tacos, I layered the Rockfish, slaw and Sriracha Ranch on top of a corn tortilla. I will definitely make these easy and delicious tacos for future weeknight meals.

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  About Jackie Richardson

  Jackie Baird Richardson is an interior designer, editor at The WON and avid junker. Watch for her design tips and occasional crafting ideas, bringing the outdoors indoors. View all posts by Jackie Richardson →