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A plate of two gluten-free air fryer fish tacos topped with pineapple slaw, jalapeño slices, and cilantro.

Air Fryer Fish Tacos Recipe


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5 from 1 review

  • Author: Lindsay Cotter
  • Total Time: 36-40 minutes
  • Yield: 6-8 tacos 1x
  • Diet: Gluten Free

Description

Elevate your Taco Tuesday with these easy battered gluten-free air fryer fish tacos topped with pineapple slaw!


Ingredients

Units Scale

Pineapple Slaw

  • 2 cups chopped green cabbage
  • 1 cup chopped purple cabbage
  • 1 cup diced pineapple, fresh or canned (drained) – reserve 2 Tablespoons juice to add to slaw
  • 1/3 cup diced red onion or shallot
  • diced jalapeno (seeds removed) -see notes
  • 2 Tablespoons to 1/4 cup finely chopped cilantro
  • 1 to 2 green onions, greens only, chopped (optional)
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon extra virgin olive oil or avocado oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Fish and Batter

  • 14 to 16 ounces skinless cod fillet, cut into 1-inch strips
  • 1/2 cup (60 grams) gluten free oat flour (see notes for substitute)
  • 1/2 cup (60 grams) blanched almond flour
  • 1 to 2 Tablespoons taco seasoning (see notes for homemade option)
  • 3/4 to 1 cup seltzer water, gluten-free beer, or cider
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt

For serving 

  • 6-inch corn tortillas or street taco tortillas, warmed
  • Pineapple Slaw
  • Optional Cream Sauce
  • 1/2 cup Mexican crema, sour cream or plain Greek yogurt (or dairy free yogurt) mixed with 1 to 3 Tablespoons hot sauce, 1 Tablespoon lime juice, and 1/2 teaspoon garlic powder
  • Diced avocado
  • Lime wedges, for serving

Instructions

Notes

Alternate Method – OVEN OPTION – Place the coated fish on a baking sheet lined with aluminum foil and lightly greased with oil or cooking spray. Bake in a preheated oven at 400F for a total of 10 to 12 minutes, flipping once. The fish is done once it reaches 145F. 

Substitutes –  All purpose gluten free flour (without xanthan gum) may be substituted for the oat flour, but the fish batter will not hold its texture as well. Other mild flakey white fish may be substituted, such as halibut. Adjust cooking times, if needed. *For less spicy option, replace jalapeno with bell pepper.

Prep Tips – The longer the batter sits, the thicker it gets. Use the batter right away. Leftover batter may be used to coat veggies such as cauliflower, zucchini, etc. 

Homemade Taco Seasoning (2 Tablespoons)- Combine 1 Tablespoon chili powder, 2 teaspoons cumin, ⅛ teaspoon each – coriander, onion powder, garlic powder, salt, and 1/16 teaspoon black pepper.

  • Prep Time: 30 minutes
  • Cook Time: 6-10 minutes
  • Category: Main Dish
  • Method: Air Fryer
  • Cuisine: Mexican, American

Nutrition

  • Serving Size: one 6-inch taco with slaw
  • Calories: 350
  • Sugar: 4.8 g
  • Sodium: 983.2 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 24.5 g
  • Fiber: 3.6 g
  • Protein: 48.3 g
  • Cholesterol: 136.3 mg