Air Fryer Fish Tacos

These Air Fryer Fish Tacos feature flaky seasoned tilapia, a creamy, crunchy slaw, and warm tortillas for an easy and wholesome 30-minute meal.

📝 Ingredients

• 1 1/2 pounds tilapia (or other white fish)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• oil spray
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh cilantro (or parsley, finely chopped or minced)
• 2 tablespoons lime juice (divided, plus more to taste)
• 10 ounces coleslaw mix
• 1 pinch sea salt (or more/less, to taste)
• 6 small tortillas (flour or corn)

👨‍🍳 Instructions

1. 1Preheat or turn on the air fryer to 400°F. Pat the fish dry with paper towels and brush lightly with olive oil.
2. 2In a small bowl, mix the chili powder, oregano, salt, and pepper. Sprinkle evenly over both sides of the fish, pressing gently so it sticks.
3. 3Lightly spray the air fryer basket with olive oil spray. Arrange the fish in a single layer in the basket (cook in batches if needed) and mist the tops with oil.
4. 4Air fry for 8–10 minutes, flipping halfway through, until the fish is golden, flaky, and cooked through.
5. 5In a small bowl, whisk together the Greek yogurt, cilantro, 1 tablespoon lime juice, and salt.
6. 6In a medium bowl, combine the coleslaw mix, 1 tablespoon lime juice and a pinch of salt. Add a spoonful of the yogurt crema mixture and toss lightly to coat. *Do not add all of the crema to the slaw or it will be too soggy. Reserve the rest for drizzling over the tacos.
7. 7Warm the tortillas in a dry skillet over medium heat or in a microwave until soft and pliable. Break the fish into bite-sized pieces and divide among tortillas.
8. 8Top each tilapia taco with slaw, drizzle with extra crema, and serve right away.