Air Fryer Fish Tacos with Avocado Salsa Recipe

Introduction

These Air Fryer Fish Tacos with Avocado Salsa are a fresh and flavorful twist on a classic favorite. The crispy cod pairs perfectly with creamy avocado salsa and a hint of spice, making them a quick and satisfying meal for any night of the week.

Ingredients

• 4 (6-oz.) skinless cod filets
• 1 (1-oz.) packet taco seasoning
• Olive oil cooking spray
• 1 ripe avocado, halved, pitted, and flesh scooped
• 1/2 cup cool water
• 1/4 cup chopped white onion
• 1/4 cup packed fresh cilantro leaves, plus more for serving
• 2 tbsp fresh lime juice
• 1/2 tsp (or more) kosher salt
• 1 jalapeño, stemmed, seeded and thinly sliced, divided
• 12 corn tortillas, warmed
• 1/2 cup shredded red cabbage
• 1/2 cup crumbled queso fresco or feta
• Lime wedges, for serving

Instructions

1. Step 1: Pat cod dry with paper towels and season all over with taco seasoning.
2. Step 2: Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange cod filets in a single layer in the basket, spacing about 1/2 inch apart; coat cod lightly with cooking spray.
3. Step 3: Cook the cod at 350°F, flipping halfway through, until it is just cooked through and easily flakes with a fork, about 6 to 8 minutes. Transfer cooked fish to a plate.
4. Step 4: Meanwhile, in a food processor, pulse avocado, water, onion, cilantro, lime juice, salt, and half of the jalapeño until smooth. Taste and adjust salt if needed.
5. Step 5: Using a fork, flake the cooked cod into bite-sized pieces. Divide the fish among the warmed tortillas.
6. Step 6: Top each taco with avocado salsa, shredded cabbage, crumbled queso fresco, and remaining jalapeño slices. Serve with lime wedges on the side.

Tips & Variations

• For extra crispiness, pat the cod dry thoroughly before seasoning and spraying with oil.
• You can substitute cod with other white fish like tilapia or haddock.
• Add a dollop of sour cream or a drizzle of hot sauce for extra creaminess and heat.
• If you prefer milder tacos, omit the jalapeño or leave it out of the avocado salsa.

Storage

Store leftover cooked fish and avocado salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in the air fryer or oven to maintain crispness. The avocado salsa is best served fresh but can be stirred well and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod. Be sure to thaw it completely and pat dry before seasoning to ensure even cooking and crispiness.

What if I don’t have an air fryer?

You can cook the seasoned cod in a preheated oven at 400°F on a greased baking sheet for about 12-15 minutes, flipping halfway through until cooked and flaky.

Air Fryer Fish Tacos with Avocado Salsa Recipe

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4.9 from 148 reviews

These Air Fryer Fish Tacos with Avocado Salsa are a quick, healthy, and flavorful meal featuring tender air-fried cod seasoned with zesty taco spices, topped with a creamy avocado salsa, fresh cabbage, and queso fresco, all wrapped in warm corn tortillas. Perfect for a light dinner or casual gathering.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 12 tacos (serves 4) 1x
• Category: Main Dish
• Method: Air Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Fish

• 4 (6-oz.) skinless cod filets
• 1 (1-oz.) packet taco seasoning
• Olive oil cooking spray

Avocado Salsa

• 1 ripe avocado, halved, pitted, and flesh scooped
• 1/2 cup cool water
• 1/4 cup chopped white onion
• 1/4 cup packed fresh cilantro leaves, plus more for serving
• 2 tablespoons fresh lime juice
• 1/2 teaspoon (or more) kosher salt
• 1 jalapeño, stemmed, seeded and thinly sliced, divided

To Assemble

• 12 corn tortillas, warmed
• 1/2 cup shredded red cabbage
• 1/2 cup crumbled queso fresco or feta
• Lime wedges, for serving

Instructions

1. Prepare the fish: Pat the cod filets dry with paper towels to remove excess moisture. Season all sides evenly with the taco seasoning to ensure the flavors penetrate the fish.
2. Air fry the cod: Lightly spray the air fryer basket with olive oil cooking spray to prevent sticking. Arrange the cod filets in a single layer, leaving about 1/2 inch space between each piece. Spray the top of the fish lightly with cooking spray as well. Cook at 350°F for 6 to 8 minutes, flipping the fish halfway through the cooking time. The cod is done when it flakes easily with a fork.
3. Make the avocado salsa: While the fish cooks, combine the avocado flesh, water, chopped onion, fresh cilantro leaves, fresh lime juice, kosher salt, and half of the sliced jalapeño in a food processor. Pulse until the mixture is smooth and well blended. Taste and adjust salt as needed.
4. Flake the cod: Transfer the cooked cod to a plate and use a fork to flake it into bite-sized pieces, making it easier to assemble the tacos.
5. Assemble the tacos: Divide the flaked cod evenly among the warmed corn tortillas. Spoon generous amounts of avocado salsa over the fish. Top with shredded red cabbage, crumbled queso fresco (or feta), and the remaining sliced jalapeño for added heat and crunch. Garnish with extra fresh cilantro leaves and serve with lime wedges on the side for squeezing over the tacos.

Notes

• For a spicier salsa, leave some seeds in the jalapeño or add more jalapeño slices.
• You can substitute cod with other white fish such as tilapia or haddock based on availability.
• To warm tortillas, place them wrapped in foil in a warm oven or heat on a dry skillet over medium heat for 20-30 seconds per side.
• Leftover avocado salsa can be stored in an airtight container in the refrigerator for up to 1 day; add a squeeze of lime juice to help prevent browning.
• For a dairy-free option, omit the queso fresco or substitute with a vegan cheese or extra cabbage.

Keywords: air fryer fish tacos, cod tacos, avocado salsa, healthy fish tacos, easy fish tacos, Mexican tacos, air fryer recipes