These Air Fryer Fish Tacos are coated in a gluten-free batter and cook in less than 10 minutes! Topped with a homemade sweet and tangy pineapple slaw, they’re an easy meal perfect for Taco Tuesday, family gatherings, and party celebrations, too. (Oven Option)
Lately, we’ve been on a big air fryer kick! As a result, our fridge has been stocked with recipes like our Golden Air Fryer Chicken Tenders, Ginger Air Fryer Chicken, Air Fryer Salmon, and Air Fryer White Fish. Naturally, with all that fish around, we had to make air fryer fish tacos, too!
We didn’t make just any fish tacos, though. Our version is made with a seasoned gluten-free breading and topped with a homemade pineapple coleslaw mix for extra tangy flavor and a bit of crunch. The end result? The best dang air fryer fish tacos you’ll ever taste.
Crisp, flakey, and full of flavor, they’re easy to prepare and quick to make. One bite and you’ll never go back to restaurant versions again!
Why You’ll Love This Air Fryer Fish Tacos Recipe
Who doesn’t love a good taco recipe? They’re a classic dish and a staple in our dinner rotation. However, we have to admit that we have a special sweet spot for these air fryer fish tacos. There’s just so much to love!
- One batch makes 6-8 tacos, making this recipe great for feeding a crowd.
- Once coated and prepared, the fish cooks in less than 10 minutes.
- Thanks to the air fryer, cleanup is a breeze.
- Leftovers can be stored to enjoy throughout the week.
What You’ll Need
For these air fryer fish tacos, we break the recipe down into three parts including the fish and batter, pineapple slaw, and toppings. The batter creates a crispy, crunchy coating with lots of warm flavor. Meanwhile, the slaw provides a refreshing crunch and brightness that balances out the heaviness of the batter. Paired with your favorite flavor-boosting toppings, the two components are a match made in flavor heaven!
Here are the key ingredients you’ll need for the best air fryer fish tacos with pineapple slaw:
Fish and Batter
- Fish – Any white fish can be used, but we prefer cod filets. They’re a little thicker than other varieties, meaning they can hold the batter without falling apart.
- Gluten-Free Flour – A combination of gluten-free oat flour and gluten-free blanched almond flour forms the base of the batter.
- Taco Seasoning – This elevates the batter from being bland and boring to being warm and flavorful.
Note: To save time, we use pre-made taco seasoning packets. However, you can easily make your own! To do so, combine 1 Tablespoon chili powder, 2 teaspoons cumin, and ⅛ teaspoon each of coriander, onion powder, garlic powder, and salt. Then, add 1/16 teaspoon of black pepper to finish.
- Seltzer or Gluten-Free Beer – The acidity helps make the batter light and crispy, promoting its browning as it cooks. If preferred, gluten-free cider can be used instead, although the batter will taste a tad sweeter. Read more about the chemical process here!
- Cabbage – Green and purple cabbage combine to form the base of the slaw adding bright color, a crisp crunch, and vitamins and nutrients like vitamin C, vitamin K, and folate.
- Pineapple – Not found in traditional slaw or coleslaw recipes, the pineapple provides a sweet flavor that pairs perfectly with the sharp tang of the rest of the slaw. Plus, it’s super rich in vitamin C, vitamin B6, and Manganese!
- Onion – Red onions and/or shallot and green onions and a slightly spicy taste.
- Cilantro – This cuts through the heaviness of the oil with a refreshing, peppery kick.
- Oil – Extra virgin olive oil or avocado oil coats the rest of the ingredients, helping them ferment and adding a boost of healthy omega fats.
- Apple Cider Vinegar – Used to ferment the ingredients, creating the classic slaw flavor.
- Jalapeños – Use as little or as much as you’d like! Just make sure their seeds have been removed.
PRO TIP: If you’ve never paired pineapple slaw with fish tacos, you’re seriously missing out! The tangy, sweet flavor and crisp texture heighten the flakey mild fish, enhancing its taste and texture even more.
Serving and Topping Options
- Gluten-Free Tortillas – You can’t have tacos without tortillas! We prefer to use corn tortillas, street taco tortillas, or our gluten-free coconut flour tortillas! Whatever you like best will work, though.
- Sauce – Any kind of creamy sauce helps elevate the taste and texture of these air fryer fish tacos! For instance, try using Mexican crema, sour cream, mayonnaise, or chipotle mayo for a dairy-free option.
Pro-Tip: Make your own creamy sauce by combining plain Greek yogurt (or dairy-free yogurt) with 1-3 tablespoons of hot sauce, 1 tablespoon of lime juice, and ½ teaspoon of garlic powder!
- Avocado – Slice it up. Or, make guacamole instead.
- Lime Wedges – Sprinkle the juice on top for a vibrant taste and slight sweetness.
How to Make Air Fryer Fish Tacos with Pineapple Slaw
Although there are several components of these gluten-free breaded fish tacos, they’re super easy to make! Take a look at the basic steps below, and be sure to scroll to the recipe card below for the complete details.
- Make the Pineapple Slaw. Combine all the slaw ingredients in a bowl, and set aside to marinate while you prepare the fish.
- Prepare the Fish Batter. Whisk the oat flour, almond flour, taco seasoning, salt, and pepper together in a large bowl. Slowly whisk in the seltzer until the ingredients are smooth. Set aside.
Note: Use more or less seltzer/GF beer depending on how you prefer the thickness of the batter.
- Coat the Fish. Being careful not to break them, dredge the fish filets in the prepared batter. Be sure to coat both sides! Place the filets on a foil or parchment paper-lined baking sheet.
- Air Fry. Preheat the air fryer, and spritz the air fryer basket with a bit of cooking oil spray. Arrange the battered fish in an even layer in the basket, leaving a little space in between each piece. Work in batches if necessary!
- Lightly spray the top of the fish with cooking oil. Cook until the cod reaches an internal temperature of 145° Fahrenheit.
- Serve. Add your fish to the tortillas followed by the pineapple slaw and all your favorite toppings. Enjoy warm!
No air fryer? No problem! Make these fish tacos in the oven instead. To do so:
- Preheat the oven to 400° Fahrenheit. Line a baking sheet with aluminum foil, and lightly grease it with oil or cooking spray.
- Prepare and batter the fish as usual, and arrange the filets in a single layer on the prepared baking sheet.
- Bake for 10-12 minutes flipping each piece over once halfway through or until the fish reaches an internal temperature of 145° Fahrenheit and the batter is golden and crispy.
Note – the cooking time will vary depending on the thickness and type of fish.
Tips and Tricks for the Best Results
- Coat the Fish Right Away. The longer the batter sits, the thicker it gets. For the best results and a light, flakey coating, use it right away.
- Use the Excess Batter. Don’t toss out leftover batter! Use it to coat veggies instead. Then, pop them in the air fryer or oven until they’re tender and crisp.
- Adjust the Cooking Time. Depending on the size and thickness of your fish filets, you may need to adjust the cooking time. Be sure to keep a close eye on them, and be careful not to overcook them!
Common Questions About Air Fryer Fish Tacos
Yes! As long as your fish reaches an internal temperature of 145° Fahrenheit, it’s completely safe to eat.
Any kind of lean, flakey white fish like cod, halibut, tilapia, flounder, snapper, and mahi mahi works well for air fryer fish tacos. Just be sure to keep an eye on your fillets as cooking times will vary depending on the type of fish, the size of the filets, and their thickness.
Sure, to prepare in advance, store the pineapple slaw and fish fillets in separate airtight containers in the fridge for up to 4 days. Then, when you’re ready to eat, warm the fish in the air fryer, skillet, or microwave, assemble your tacos, and dig in!
More of Our Favorite
Gluten-Free Taco Recipes
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!