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air fryer fish tacos with avocado salsa

Air Fryer Fish Tacos With Avocado Salsa

Coating flaky cod in taco seasoning, then air frying creates a crispy, crazy flavorful skin that tastes nearly as good as fried fish (without tons of oil or breading). Pair it with some jalapeƱos, red cabbage, cheese, and a simple avocado salsa for the quickest taco night ever.


- Tilapia fillets

- Olive oil

- Salt

- Black pepper

- Paprika

- Garlic powder

- 1 avocado

- 1 tomato

- 1/4 red onion

- Cilantro

- Lime juice

- Tortillas

- Shredded lettuce

- Shredded cheese

- Sour cream (optional)


1. Preheat your air fryer to 400°F (200°C).


2. In a small bowl, combine 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder.


3. Pat the tilapia fillets dry and place them in the bowl with the seasoning mixture. Coat the fillets evenly with the seasoning.


4. Place the seasoned fillets in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping the fillets halfway through.


5. While the fish is cooking, prepare the avocado salsa. In a medium bowl, mash the avocado until smooth. Add diced tomato, diced red onion, chopped cilantro, and a squeeze of lime juice. Mix well and set aside.


6. Warm up the tortillas in a pan or wrap them in foil and place them in the air fryer for the last 2-3 minutes of cooking.


7. Once the fish is cooked, remove it from the air fryer and let it rest for a minute.


8. Assemble the tacos by placing a few pieces of fish on each tortilla. Top with shredded lettuce, the avocado salsa, and shredded cheese.


9. Serve the fish tacos with a dollop of sour cream on top (optional).

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