Air Fryer Fish Tacos with Avocado Salsa Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
