Air fryer fish tacos

Ingredients

• 600 gcod fillets
• 300 mlwater
• 1egg
• 180 gplain flour
• 1 tspbaking powder
• 1 tsplemon zest
• to tastesalt and pepper
• 6 tbsplight mayonnaise
• 3 tbspGreek yoghurt
• 2 tbspsriracha
• juice of 1lime
• 1 tsppaprika
• 1 tspgarlic powder
• as neededsoft or hard tacos
• as neededlettuce
• as neededtomatoes
• as neededred onion
• as neededcoriander
• as neededguacamole

Instructions

1. 1

   Season the cod

   Sprinkle the cod fillets with salt and pepper.

2. 2

   Mix the batter

   In a bowl, whisk together the water, egg, flour, baking powder and lemon zest until you have a batter.

3. 3

   Air fry the fish

   Coat the fish in the batter and cook it in a very hot air fryer at 200 °C for 14–15 minutes. The air fryer should be thoroughly hot before the fish goes in. Check after 10 minutes to make sure nothing is burning; the cod is usually ready after 15 minutes.

4. 4

   Make sauce

   Meanwhile, mix all the sauce ingredients in a bowl and prepare the filling ingredients.

5. 5

   Fill the tacos

   Fill the tacos with the cod, vegetables and guacamole, then drizzle over the sauce.

What are fish tacos?

Fish tacos are a Mexican-inspired way to serve fish in a tortilla with fresh toppings and a sauce. This version uses battered cod cooked in an air fryer, with a creamy sriracha-lime sauce for a quick, punchy filling.

The contrast is what makes them work: warm fish, crisp or soft tacos, cool vegetables and rich guacamole. Assemble them just before serving so the batter does not sit against the toppings for long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 32g protein, 55g carbs, 16g fat.

The cod provides most of the protein, while the flour batter and tacos supply much of the carbohydrate. The mayonnaise, guacamole and batter contribute fat; the exact totals depend especially on how many tacos and how much topping you use. For a more balanced plate, add extra lettuce and tomato alongside the tacos.

The batter and cod

Batter: whisk the water, egg, flour, baking powder and lemon zest until combined. A smooth, pourable coating helps cover the fish without leaving thick clumps.

Cod: season the fillets first, then coat them in the batter. Cod is mild and flaky, so handle the pieces gently when transferring them to the air fryer.

Getting the air fryer ready

Preheating: the recipe calls for a thoroughly hot air fryer before adding the fish. This helps the batter start cooking straight away rather than sitting in a cool basket.

Spacing: arrange the coated fish so hot air can circulate around it. If the pieces are crowded, cook in batches rather than piling them together.

Checking the fish

Timing: cook at 200 °C for 14–15 minutes, checking after 10 minutes for any browning that is getting too dark. The exact time can vary with the thickness of the pieces and the air fryer.

Doneness: the fish should be opaque and flake easily at its thickest point. If it needs longer, continue cooking briefly and check again.

Mixing the sauce

Creamy base: light mayonnaise and Greek yoghurt make the sauce smooth, while lime juice gives it a fresh, sharp edge. Stir them together with the sriracha, paprika and garlic powder.

Heat: sriracha brings the spice, so add it evenly and taste the mixed sauce before serving. Keep the sauce ready while you prepare the vegetables.

Choosing the toppings

Fresh crunch: lettuce, tomatoes and red onion add texture and contrast with the warm battered fish. Cut them into manageable pieces so the tacos are easy to fill and eat.

Finish: coriander and guacamole bring freshness and richness. Use soft or hard tacos according to the texture you prefer, then drizzle with sauce at the table.

Recipe notes & tips

• Pat the cod dry before seasoning so the batter can cling more evenly.
• Preheat the air fryer fully before adding the coated fish.
• Leave space between fish pieces to help them cook evenly.
• Check the fish after 10 minutes, as the recipe recommends.
• Prepare the toppings while the cod cooks to keep the meal within the stated timing.
• Drizzle on the sauce just before serving to preserve the tacos' texture.

Variations

• Extra heat: add more sriracha to the sauce to taste.
• Milder sauce: use less sriracha and keep the lime and yoghurt in the mix.
• Soft tacos: choose soft tortillas for a flexible, easy-to-fill wrap.
• Hard tacos: use crisp shells for extra crunch at serving.
• More crunch: add extra lettuce and red onion to each taco.
• Citrus finish: add a little more lime juice to the sauce if you like a sharper flavour.

Common mistakes to avoid

• Cool air fryer: the batter may not start cooking promptly; preheat until the air fryer is very hot.
• Crowded basket: the fish may cook unevenly; leave room around the pieces or use batches.
• Skipping the early check: the coating can overbrown; inspect it after 10 minutes.
• Thick batter clumps: some areas may cook unevenly; whisk the batter until well combined.
• Filling too early: the tacos can soften; assemble them just before serving.

How to store

Store leftover cooked cod, sauce and toppings separately in covered containers in the fridge and use within 2 days. Reheat the fish in the air fryer until hot, then assemble fresh tacos; the battered coating may be less crisp after storage.

Frequently asked questions