Air-Fried Fish Tacos with Coleslaw and Lime Crema

5 from 1 vote

Enjoy these perfectly "fried" fish tacos with way less fat!

Dig in to these delicious air fried fish tacos without any guilt. Plus, they're super easy to make!

When we celebrate Taco Tuesday at my house, we often make air-fried fish tacos for dinner. It’s a low-fat, gluten-free meal that also tastes fantastic! By rubbing southwestern spices on the fish, cooking it in the air fryer, and then shredding the fish like pork or chicken, the fish takes on an amazing flavor and texture. Serve these air fryer fish tacos with a side of avocado, some shredded Mexican cheese, pico de gallo, and minced jalapeños. Winner winner for a Taco Tuesday dinner!

Air-Fried Fish Tacos Satisfy Take-Out Cravings

The delightful flavors in these yummy fish tacos are sure to please the whole family.

Without a doubt, we all remember the first time we ate flaky fish off the grill. Follow it up with an unexpected crunch of cabbage in a warm, soft corn tortilla, and a distinct creamy lime sauce to round it out, and you have a recipe for success. Luckily, we came up with a health-food lover’s version of this classic fast-food favorite. Using corn tortillas turns it into a tasty, gluten-free meal, too!

We love using the air fryer for this air-fried fish tacos recipe because they cook everything fast. From side dishes to vegetables, everything roasts beautifully in the air fryer. It’s an extra piece of equipment, but it’s definitely worth the price point. Any flaky white fish will work in the air fryer for this recipe. Then, we’ll use the same setting for most fresh dishes: 425 degrees Fahrenheit for ten minutes. That’s it, folks! 

Corn Tortillas Outshine Flour 

Switch up taco night with these tasty, low-fat, air-fried fish tacos.

There are a few reasons we use corn tortillas in this air-fried fish tacos recipe. For starters, the texture of a corn tortilla holds the taco together really well with fish. Secondly, corn tortillas have so to offer health-wise. By comparison, corn tortillas offer more nutrients than their flour counterparts. Did you know that most flour tortillas use lard or shortening? As a gluten-free, low-fat, whole-grain option, the corn tortilla is having a moment. They contain fewer calories, and they taste great, too! 

Corn tortillas must be served warm, though. When brought to the correct temperature, the toughness associated with a cold tortilla softens considerably. We suspect a lot of people prefer flour tortillas because they’ve been the victim of a cold corn tortilla. How many people have missed out on this tasty healthy meal due to a mere technicality?

How to Warm Corn Tortillas

There are several ways to warm tortillas for this fast-baked fish dish. The preferred method is preheating the oven to 350 degrees Fahrenheit, wrapping four tortillas at a time in aluminum foil, and warming them for 15 minutes in the oven while prepping the other taco components. Some people, however, prefer to apply dry heat by warming them directly over their stove burner. Although this method works, it requires some babysitting, and warming them up one at a time is painstaking.

In sum, it’s important to know that the best method for warming corn tortillas is dry heat. Frying in oil tastes great, but it’s not the healthiest option. Microwaving may produce the right results by lowering the microwave’s power level. The default high setting on all microwaves can quickly overcook tortillas. In a pinch, though, you can wrap tortillas in a slightly moistened paper towel and microwave in short bursts of time: Try 20 seconds at a time until the tortilla reaches the right texture.

Because corn tortillas warm best under dry heat methods, steaming isn’t recommended.

Our Purple Cabbage Salad Pairs Well with Fish

This light but super flavorful fish taco recipe makes the perfect dinner!

This fast-baked fish dish cries for crunch, and that’s exactly what purple cabbage provides. Although you can just chop some up and add it directly to the tacos, try this little recipe first. All it takes is tossing the cabbage with a bit of vinegar, oil, and cilantro. The additional acid contrasts well with the other mellow flavors in the taco.

We love enjoying this salad as a side dish, too. Try it as a side with Maple Mustard Chicken Thighs or Steamed Salmon with Sweet Ginger Soy Glaze.

Add a Dollop of Lime Crema

Our air-fried fish tacos with coleslaw and cilantro lime crema are one of our new favorite taco recipes!

No taco is complete without a dollop of sour cream. Yogurt subs well for sour cream, particularly for these air fryer fish tacos. Since sour cream contains more fat than yogurt, we like switching the ingredients here. We recommend a low-fat yogurt, but you can also go with Greek yogurt, which is thicker and will require more liquid to thin it out. Lime juice typically is enough to thin out the thickness of sour cream or regular yogurt. Adding a teaspoon or so of water to Greek yogurt will most likely create the right consistency. Because we love the tanginess offered by acid, additional lime zest accentuates this part of the dish. 

With ingredients so full of color and flavor, you may not be able to wait until Tuesday to enjoy this fresh, tasty, healthy meal. That’s okay: It tastes great any day of the week, and it’s a fantastic option for a weekend lunch, too. For a filling side dish, try making these Easy Refried Beans the Healthier Way. Add a healthy dessert option to the mix by preparing our Honey Mint Fruit Salad

5 from 1 vote

Air-Fried Fish Tacos with Coleslaw and Lime Crema

Gluten free, low-fat tacos for a tasty family meal.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 People
Serving Size 2 tacos
Course Dinner, Lunch, Main Course
Cuisine Mexican


  • 8 corn tortillas standard size

Fish Rub

  • 1 1/2 pounds cod
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder

Lime Crema

  • 1/4 cup green onions finely diced
  • 1/4 cup cilantro finely chopped
  • 3/8 cup low-fat yogurt
  • 1 teaspoon lime zested
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove minced

Purple Cabbage Salad

  • 2 cups purple cabbage shredded
  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 1 tablespoon lime juice
  • 1 teaspoon salt


  • 2 avocados sliced and cubed
  • 1 cup Mexican style cheese grated
  • 1/2 cup pico de gallo
  • 1 jalapeno minced


Warm the Tortillas

  • Preheat oven to 350 degrees Fahrenheit.
  • Wrap 4 tortillas in aluminum foil. Repeat with next set of four.
  • Warm tortillas in oven 15-20 minutes. Prep the fish and make crema and salad during the cook time.
  • Remove tortillas from oven and keep in a warm place.

Make the Fish Rub

  • Combine all the spices together and sprinkle them on both sides of the fish.
  • Spray air fryer basket with non stick cooking spray or rub lightly with oil and set aside. Set air fryer 425 degrees, select air fry function, and set timer for five minutes. While this cooks, you may make the lime crema and purple cabbage salad
  • Flip fish over in air fryer and cook for another five minutes. Keep an eye on the fish during this time, as all air fryers vary. You can tell it’s ready when fish flakes easily when checked with a fork with a fork.
  • Remove fish from air fryer and shred the fish with two forks, just as you would with chicken.

Lime Crema

  • Combine all seven ingredients in a small bowl. Set aside.

Purple Cabbage Salad

  • Combine all ingredients and stir.

Assemble the Tacos

  • Divide fish evenly among tortillas, top each with 1/4 cup of cabbage, one tablespoon crema, 1/8 avocado, one ounce cheese, 1 tablespoon pico de gallo, and jalapeño to preference.


Besides cod, any white fish will work, such as halibut, tilapia, mahi-mahi, snapper, bass, and catfish. Use what is best available. To make this meal more kid-friendly, sub out fish for frozen fish sticks and cook at 400 degrees Fahrenheit for ten minutes.
To save steps and further reduce fat, opting out of the cabbage salad is fine. Just use shredded cabbage instead. Also, omitting the cheese and avocado reduces fat and calories, yet remains highly flavorful. Subbing in a spicy salsa tastes great, too!
Any remaining spice mix may be used on any other future taco variations, or on any other protein.
Nutrition calculation doesn’t include cooking spray or olive oil used on air fryer basket. Adjust accordingly.

Nutrition Information

Serving: 2tacos | Calories: 601kcal | Carbohydrates: 44g | Protein: 44g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 1348mg | Potassium: 1511mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1320IU | Vitamin C: 48mg | Calcium: 346mg | Iron: 3mg |
SmartPoints (Freestyle): 16
Keywords Quick and Easy, Seafood

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Alison Borel

Alison Borel came into the culinary world by owning and operating three family restaurants with her husband in San Diego. During that time, she tested, wrote, and taught all the recipes used by her team. She also led cooking classes for small groups. Familiar with vegan and vegetarian cuisine from working in an organic cafe and camp, her preference lies in a plant-based whole foods diet. Alison knows eating for longevity and nutrition not only tastes good, but feels good too.

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  1. These were my first fish tacos! I did substitute the cod for tilapia. I have also made it with shrimp. Absolutely love this recipe!!!!!!5 stars

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